Prepare funches. Pour hot water, leave for 5-7 minutes.

Recline on a sieve and rinse with cold water. Allow to drain.

Prepare the filling. Finely chop chicken.

Fry in a pan with vegetable oil.

Cut into thin strips Bulgarian pepper.

Add to the chicken.

Then goes the chopped quarter of onion rings.

Add the soy sauce, ginger, pepper mixture. Try, if need doselevel. Funches cut into pieces of approximately 5 cm. Mix the chicken-vegetable mixture with funezou.

Omit the rice paper in warm water for 5 seconds. I don't have a suitable size container. Perfect pan!!

Now act very quickly. Spread on a towel (paper is better not to use) a sheet of rice paper, put the filling and wrap. Depending on how we want to serve, and spin. If we fry - collapsible envelope, giving it a more cylindrical shape. But if served without heat treatment, roll to roll tightly-more tightly. Fry in a large amount of oil, literally 30 seconds on each side, so that the paper becomes rubbery. I'm turning rolls (the filling was hot), warmed slightly in a double boiler. Served with soy sauce. Hope You like it.