Fresh Thai Spring Rolls - cooking recipe

Ingredients

rice paper sheet (these are not the same as wonton/eggroll wrappers, which must be cooked)
clear noodles
fried garlic (can purchased jarred or fry several chopped cloves of garlic)
1 teaspoon sesame oil
1 teaspoon thin soy sauce
1 teaspoon garlic powder
1 teaspoon white pepper or 1 teaspoon red pepper
mung bean sprouts
lettuce (any kind)
fresh basil
cilantro, chopped
cooked sliced chicken breast
plum sauce
sweet chili sauce, mixed with
peanuts (for dipping)

Preparation

Soak clear noodle in hot/boiling water till soft.
Place oil and garlic in large pan/wok and cook, add noodles, stir fry.
Add soy sauce, garlic powder, and pepper.
Remove from heat and place in bowl.
Assemble other ingredients on counter or table in bowls.
Soak 1 rice paper in warm water until soft,no longer than 30 seconds (or they will get too soggy) and lay on a plate or counter.
Layer on rice paper: lettuce, plum sauce, chicken, noodle, cilantro, basil, sprouts, (all to taste but remember that you have to roll this all up inside).
Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up.
Serve immediately.