In a small bowl, combine rice wine vinegar, soy sauce, sesame oil, granulated sugar, and sweet chili sauce. Stir until the sugar dissolves, then set aside.

Cook the rice noodles according to the package instructions, drain, and toss with 2 tablespoons of the dipping sauce. Set aside.

Soak spring roll skins in hot water for about 10-15 seconds until softened.

Place a softened skin on a plate. Add a basil leaf, a small amount of noodles, shredded carrots, cucumber, chicken, and avocado to the center.

Fold the sides of the skin over the filling, then roll tightly from the bottom to the top, sealing the end.

Arrange the rolls on a plate and serve immediately with the remaining dipping sauce.