Sauté bell peppers and onion in a pan over medium heat. Once cooked down to desired texture, remove from pan and set aside.
Add a little oil to the pan and add diced chicken. Cook until heated through or until internal temperature reaches 165 degrees Fahrenheit.
Once chicken is done, add pepper and onions back to pan. Add sweet and sour sauce and stir until everything is evenly coated and heated through.
Add rice paper wrappers piece by piece into deep fryer heated at 350 degrees Fahrenheit. Fully submerge with tongs for 15-30 seconds, until evenly puffy. Remove and drain on a paper towel lined tray.
Layer chicken mixture into crispy rice paper cups. Garnish and serve.