Step 1

Heat up a pan on medium heat and add 1-2 tbsp neutral oil. Scramble eggs in a bowl, then add to the pan. With a spatula, whisk it quickly to form small clumps. Set aside.

Step 2

Wash and chop the Chinese chives into 1/2 inch pieces. Rehydrate mung bean noodles in boiling water for 2-3 minutes or until softened with a slight bite. Chop or cut into bite-sized pieces.

Step 3

In a large bowl, add the Chinese chives and 1 tbsp sesame oil. Mix until incorporated. Add the scrambled eggs, mung bean noodles, and seasonings: soy sauce, oyster sauce, five spice powder, white pepper, mushroom bouillon powder (opt), salt, and another 1/2 tbsp sesame oil. Mix well.

Step 4

Lightly wet rice paper in a plate of room temp water and shake off any excess. Add ~1/2 cup of filling to the middle, and fold like a burrito. Double wrap with another piece of rice paper, making sure that the side with more visible filling on the first wrap is facing up. This ensures both sides get equally crispy.

Step 5

Fry on medium heat on both sides with a few tbsp of neutral oil until lightly golden brown and crispy (~5 min on each side). Let rest on a wire rack to keep it crispy. Enjoy with dipping sauce!