In a mixing bowl, whisk together the eggs with a pinch of salt and pepper until well combined, creating a light froth.

Fill a shallow dish with warm water and gently dip one rice paper wrapper in for 10-15 seconds.

With the soaked wrapper on the surface, scoop a spoonful of the egg mixture onto the bottom third of the wrapper.

Fold in the sides of the rice paper over the filling, then tightly roll it from the bottom up.

In a large non-stick skillet, heat a couple of tablespoons of oil over medium heat until shimmering.

Cook the wraps seam-side down for 3-4 minutes until they turn a delicious golden brown.

Once perfectly golden and crisp on both sides, remove the wraps from the skillet and place them on a paper towel to absorb excess oil.