In a mixing bowl, whisk together 2-4 eggs with a pinch of salt and pepper until well combined.

Fill a shallow dish with warm water, then carefully submerge a rice paper wrapper for 10-15 seconds, or until it becomes pliable.

Position the soaked rice paper wrapper on your flat surface and spoon a portion of the egg and vegetable mixture onto the lower third.

Begin by folding the sides of the wrapper over the filling and gently roll it from the bottom up.

Heat a non-stick skillet over medium heat, add oil, and cook the rolled wraps for 3-4 minutes on each side.

Transfer the wraps to a plate lined with a paper towel to absorb excess oil and serve warm.