1. In a small bowl, beat the eggs with a sprinkle of salt and pepper and set aside.
2. Preheat a pan roughly the same size as the rice paper over medium heat and coat (or spray) lightly with oil.
3. Add a dry rice paper sheet textured side down on the pan. Add the scallions on top of the rice paper sheet and spread them so they’re distributed evenly.
4. Pour the eggs in the middle of the rice paper sheet and then push them toward the perimeter with chopsticks or a spoon so they fill the sheet in one layer. (Don't worry if a little seeps over the edge onto the pan!)
5. Cook 1-2 mins until the eggs are almost set, then add chili oil to taste and cook for another 1-2 mins until eggs are fully cooked (you do not need to flip).
6. Transfer onto a plate and add the cilantro leaves and shaved carrot.
7. Roll up like a jelly roll (or eat open face with fork and knife) and enjoy!
