Chop the onion, carrots and julienne peppers, and the onion slices.
Hydrate the noodles for 5 minutes in cold water, then drain.
Heat a little oil in a wok over high heat and add the vegetables and noodles. Cook until soft, 3-4 minutes. Add the concentrated cube, a little water, soy and fish sauce, salt and pepper if needed.
Preheat the oven to 180 degrees Celsius.
Grease the pie sheets with oil, one by one and place the composition on the bottom of each. Bring the edges inwards, then roll completely.
Grease with oil and place in an oven tray. Bake for 10-15 minutes, until crispy.
Serve with sweet chili sauce.