Begin by whisking together 2-3 eggs in a mixing bowl, adding a pinch of salt and pepper for flavor. If desired, mix in finely chopped fresh vegetables like bell peppers and carrots.

Fill a shallow dish with warm water and gently dip one rice paper wrapper into the water for about 10-15 seconds until pliable. Remove and place on a clean surface.

Lay the soaked rice paper wrapper flat. Spoon a generous amount of the prepared egg and vegetable filling onto the bottom third of the wrapper and sprinkle with fresh herbs.

Start by folding the sides of the rice paper over the filling, then roll tightly from the bottom to the top to encase the mixture.

In a non-stick skillet, heat a couple of tablespoons of oil over medium heat. Place the wraps seam-side down in the skillet and cook for 3-4 minutes until golden brown, flipping to crisp both sides.

Remove the wraps and let them cool slightly on a paper towel. Serve warm with your favorite dipping sauce.