1 T. of chopped garlic
and a little bit of Vietnamese chili garlic sauce (as desire)
Cook the noodle in the boiling water for 8 minutes and
rinse with cold water and drain. Place all the vegetables
(except cilantro) in a bowl then put the noodle on it, and
To make the sauce: mix all the sauce ingredients in a
big bowl and ready to use.
Mince all the ingredients finely, season with salt, sugar,
black pepper and MSG and mix well. Soak rice paper in warm
water till soft and place on the clean plate and wrap the
filling and seal with flour-water paste or beaten-egg paste.
Repeat for the rest of the ingredients. Deep-fry the egg
rolls in hot oil until golden brown. And place egg roll
on the noodle and put some cilantro, crushed peanut and
the sauce, then serve.
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