For the Teriyaki Chicken: In a small saucepan over low heat, combine the cornflour, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 220 degrees C.
Place chicken pieces in a baking paper/alfoil lined baking dish (for easier cleaning later) and brush with the sauce. Turn pieces over and brush again. Cover dish with alfoil (keeps chicken moist and oven clean!)
Bake for 30 minutes, brushing with sauce every 10 minutes during cooking (be careful of steam when taking alfoil off each time). Turn chicken over, brush with sauce and bake for another 30 minutes, until no longer pink and juices run clear.
Let the chicken cool for about 1/2 hour or until you can shred up the chicken easily, I use a pair of scissors for ease, and I do this in the dish I have cooked the chicken in so that all the sauce in the bottom can coat the chicken.
For the wraps and filling: Boil kettle. Place vermicelli in a bowl of the boiled water for 3 to 5 minutes covered, until soft, and drain. Rinse thoroughly with cold water so they don't stick together.
Fill a large shallow bowl/plate with warm water. Dip 2 wrappers into the water (one on top of the other) for a few seconds to soften. It will try and curl up on itself, so stop this from happening. Lay double wrapper on a damp towel and place a small handful of noodles onto the lower part of the wrapper.
Now place some of the shredded chicken mixture, grated carrot, avocado and capsicum on top of the noodles (add a little chilli/soy/left over teriyaki sauce if any if you like).
Now fold rice paper like an envelope. Bottom first (end where filling is), sides, then tightly roll to enclose the filling. Repeat with remaining rolls.
Serve with a dipping sauce of sweet chilli and soy sauce.
Endless possibilities of the fillings you could use: honey soy chicken/bean sprouts/ lettuce/ rocket/ cream cheese, tuna mayo/ prawns/ marinated beef, pork/tofu