2 tablespoon sesame oil
2 cups spinach
1/2 cup bean sprouts, rinsed and drained
2 green onion sliced
4 beaten eggs
2 cups water
4 sheets rice paper
2 tablespoon soy sauce
4 tablespoon vinegar
1/4 teaspoon sugar
1/2 teaspoon sesame oil
red chili flakes (optional)
slices of green onion
Prep your vegetables, keeping them separate. Julienne the carrots, slice green onions in 1/4-inch slices and chop the spinach. Beat the eggs and salt until frothy. Set aside.
Bring 2 cups of water to a boil in a small saucepan. Turn off heat. Set on the back of the stove.
Heat a thin layer of sesame oil (about a tablespoon) in a large frying pan. Fry the green onions and bean sprouts until they are tender. **
Spread the onions and bean sprouts out so they are even on the bottom of the pan. Pour the eggs over and swirl the pan sot the vegetable are evenly coated. Cook until the egg begins to firm near the edges. Quarter the egg patty, for easier flipping and flip the quarters to cook the other side, about two minutes. Set aside.
Heat a thin layer of sesame oil (about a tablespoon) in a large frying pan. Sauté the spinach until wilted. Set aside.
Pour the still hot water from your pot into the still hot pan. Take a sheet of rice paper and submerge it fully into the hot water. Be careful, but work quickly to get the soggy piece of paper spread out on a flat surface before it collapses and sticks to itself.
Place an egg quarter in the center of the rice paper, a quarter of the wilted spinach in a line on top of that, and a quarter of the carrots parallel, or in the same direction of the line of spinach. Fold in the top and the bottom of the paper to the line of filling, and roll the fillings up tightly with rice paper (think egg roll or burrito).
Serve warm or cold with a red chili sauce called gochuchang which you can find at asian markets, or the dipping sauce included.
** You can also mix things up and add other vegetables to the egg, such as chopped cabbage, zucchini, meat, mushrooms, etc.