Step 1

Heat a 20cm (base measurement) non-stick frying pan over moderately low heat. Brush with a little oil. Pour 2 tablespoons egg into pan and tilt to make a thin omelette. Cook for 1-2 minutes or until set. Transfer to a plate. Repeat with remaining egg, reheating and greasing pan if necessary.

Step 2

Dip rice paper sheets, one at a time, into a bowl of hot water to soften. Place on a clean work surface. Top each paper sheet with an omelette, then one-eighth each of the carrot, cucumber, sprouts, capsicum and coriander. Fold in 2 opposite sides then roll up tightly to enclose. Serve with sauce.