(Makes 4 rolls)
Dipping Sauce 1:
Dipping Sauce 2:
Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel. Arrange ¼ of the rocket leaves along the centre of the rice paper round. Layer ¼ of the shredded chicken, cooked vermicelli, and sliced capsicum on top of the rocket. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling.
In a small bowl, mix the fish sauce, lime juice, brown sugar, rice vinegar and red chili.
In another small bowl, mix the hoisin sauce, sweet chilli sauce and peanut butter.
Serve the rice paper rolls with the two dipping sauces.