Drain the vegetables and place them in a colander. Arrange the noodles on a plate along with the vegetables and garlic chives. Moisten a rice paper wrapper with a little water to soften it for rolling. Place some noodles and fresh vegetables on the wrapper, then add pork and shrimp near the edge. Roll up tightly. Repeat until all the noodles, shrimp, pork, and vegetables are used.

For the dipping sauce: Blend the fermented soybean paste for better flavor. Add 2 tablespoons of the paste to a blender and puree. Sauté minced garlic in a pan until fragrant, then add the pureed soybean paste, 1 cup (250 mL) water, 2 tablespoons sugar, 1/2 tablespoon vinegar, 1/2 tablespoon MSG (optional), and 2 tablespoons peanut butter. Cook until boiling, then turn off the heat. Adjust seasoning to taste. Top with roasted peanuts and chili paste. Serve with pickled vegetables.