Baked chicken and vegetable spring rolls

Boil the Chinese vermicelli in water for 10 minutes, drain it and cut into small pieces
the same thing for mushrooms
Heat the olive oil in a pan add chicken, Chinese vermicelli, and all ingredients
Cook for 5 minutes, stirring regularly with a wooden spatula
Use the pastilla sheets to form rolls about 8 cm long and close their ends with a paste made of flour and water OR egg yolk
Brush with butter
Bake for 20 minutes at 180°C OR until golden brown