Slice part of the colorful vegetables into thin half moons and a part julienne. Chop the mint, cilantro and peanuts.
Heat the sunflower oil in a frying pan and fry the chicken mince. Now add the chili sauce and fry a little longer until the minced meat is golden brown and a bit sticky.
Boil the glass noodles in plenty of water for 3-4 minutes. Drain.
Soak one rice sheet in a bowl of warm water. Then spread a rice sheet on a plate, divide the vegetables, fresh herbs, peanuts, glass noodles and the chicken mince in the center of the rice sheet. Fold the sides of the rice sheet and then roll up until a spring roll forms. Repeat with the rest of the rice sheets.
Serve with the lime wedges and the chili sauce.