Heat up the Just Egg Folded in toaster, air fryer, skillet or microwave according to the directions on the box. Transfer to a cutting board and slice each egg into thin strips.

Slice the cucumber, carrot and bell pepper into thin strips, each about 4 to 5 inches long. Clean the lettuce and, if needed, tear the leaves into smaller pieces to fit inside the rolls. Remove any tough stems from the cilantro and mint leaves. If you’re using any other fillings, prepare those now and arrange them in small bowls or on a tray for easy grabbing while you make your rolls.

Line a large plate or cutting board with paper towels or a clean kitchen towel. Nearby, fill a pie pan or similar shallow dish with about an inch of warm water. Add a sheet of rice paper to the water and let it soak for 5 to 15 seconds until it’s fully pliable but not so long that it starts falling apart. Remove it from the water and carefully lay it out on the paper towel-lined plate.

As with making burritos, fill the center area of the roll with fillings, leaving about an inch of space on each side and 2 to 3 inches above and below for folding in the edges and rolling. Onto each rice paper round, layer lettuce, rice noodles, strips of Just Egg Folded, sliced vegetables, cilantro and mint leaves. Fold in the side panels and roll everything up snugly. As you make them, you’ll get a feel for how much filling will fit and how to roll them tightly without tearing the rice paper. Repeat the process until you’ve made your desired amount. If you’re not eating these rolls immediately, keep them separated and covered with damp paper towels or plastic to prevent them from sticking together and drying out.

For serving, whisk together a dipping sauce of your choosing, or simply use a ready-made sauce like sweet chili sauce. This recipe includes a simple sesame soy dipping sauce, but spring rolls are also delicious paired with peanut sauce, hoisin-based dipping sauces and Vietnamese nước chấm-style sauces.