These are all the ingredients you need. The carrot and eggs add color, but you can skip them if you don't have them.

Boil the glass noodles until just tender.

Rinse the noodles with cold water, drain well, and cut them into shorter lengths with scissors (about 7-8 snips) to make wrapping easier.

Heat a little oil in a pan over medium heat. Beat the eggs and pour them into the pan, spreading to make a thin omelet (no need to add anything to the eggs).

Flip the omelet if you like, or just cook until fully set.

Let the omelet cool.

In the same pan, cook the ground pork.

Add the drained glass noodles, a little fish sauce, and a little sugar. Stir to combine, then add black pepper at the end. Taste and adjust so it's just a little salty.

Cut the cooled omelet into thin strips with scissors or a knife.

Place the glass noodles on a plate and let cool slightly. Prepare the lettuce, garlic chives, and carrot by cutting them into thin strips (you can use pre-shredded carrot from a salad bar).

Dip a sheet of rice paper in water until just softened, then lay it flat on a cutting board or plate. Arrange garlic chives, carrot, and egg strips near the edge closest to you.

Fold the edge closest to you over the filling.

Fold in the left and right sides toward the center.

Roll up tightly to the end of the rice paper.

Cut in half for easier eating, and serve with sweet chili sauce for dipping.