Chicken fillet wash, pat dry with paper towels and cut into small cubes. Fry the chicken pieces on the hot vegetable oil until golden brown. Season with salt and pepper to taste.
Onions clean from the husk, chop and fry in vegetable oil in a separate pan. Carrots and radishes clean, wash and cut into strips. Add to the onions and fry all together until tender vegetables. Then, add the sauteed vegetables to the chicken fillets and mix.
Rice noodles boil for 2-3 minutes in boiling water, sit in a colander, rinse, connect with vegetables and meat, salt and pepper. Beat eggs in a separate bowl.
Rice paper gently lay one sheet in hot water for 15 seconds. to soften. Then lay out each sheet of 3 tbsp. Spoon the filling and roll rolls.
Each roll dip in beaten eggs, roll in bread crumbs and fry in a pan until golden brown.