To make the dipping sauce, combine all the ingredients in a small jug or dish and set aside.
Cook the noodles in boiling water for 2 minutes, until soft (do not add seasoning).
Drain and then roughly chop.
Heat asparagus in microwave on HIGH for 2 minutes or until just tender.
Fill a large round dish with warm water.
Place a sheet of rice paper in the water for about 2 minutes or until it softens.
Gently remove from water and place on a clean tea towel.
Place a small amount of noodles, asparagus, mushrooms, cucumber, carrot, capsicum, cabbage, bamboo shoots, chicken, mint and chives in the centre of the rice paper.
Fold the bottom half of the rice paper over the filling and then fold in the sides and roll over to enclose the filling completely.
Repeat with the remaining sheets of rice paper.
Serve the rolls with the dipping sauce.