Cut carrot, Chinese cabbage, onion and fish into thin strips.
Place glass noodles briefly in warm water. Then drain and cut into bite-sized pieces.
Mix ingredients for the filling.
Dip rice paper in warm water until slightly malleable (don’t let it get too soft).
Place a little filling in the center of the rice paper and roll up twice. Fold the corners inward and finish rolling.
Deep fry the spring rolls in hot fat.
For the chili sauce, chop the chili. Finely chop the garlic, add the lime juice, garlic, chili and sugar to the fish sauce.
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