In a mixing bowl, whisk together your eggs with a pinch of salt and pepper until well combined. Finely chop your choice of fresh vegetables and fold them into the egg mixture.

Fill a shallow dish with warm water and dip one rice paper wrapper into the water for 10-15 seconds until it becomes pliable. Lay it flat on a clean surface.

Place the soaked rice paper wrapper on the clean surface with the smooth side facing down. Add a spoonful of your egg and vegetable filling to the bottom third of the wrapper. Top with fresh herbs.

Fold in the sides of the rice paper over the filling and roll the wrapper tightly upwards to encapsulate the filling completely.

Heat a non-stick skillet over medium heat and add a couple of tablespoons of oil. Place the wraps seam-side down in the skillet and cook for about 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.

Transfer the crispy wraps to a plate lined with paper towels. Serve warm with your favorite dipping sauces like sweet chili or soy sauce.