In a non-stick pan heated over medium, add a tablespoon of sesame oil and sauté minced ginger, garlic, and chopped green onions for about 2 minutes until fragrant. Toss in spinach, cooking briefly until wilted. Then, crack in the eggs and scramble gently for 3–5 minutes. Remove from heat and stir in rice vinegar and coconut aminos.

Fill a large shallow dish with warm water and dip each rice paper sheet for about 10–15 seconds until soft but not overly soggy. Transfer to a flat surface or plate. Scoop approximately ¼ cup of the egg mixture into the center of each rice paper sheet. Fold the bottom up over the filling, tuck in the sides, and roll from the bottom to seal.

In a clean non-stick frying pan over medium-high heat, pour enough avocado oil to coat the bottom. Once hot, carefully place the wraps seam side down. Fry for 2–3 minutes until golden brown, then flip and cook for an additional 1–2 minutes.

Remove the wraps from the pan and place them on a paper towel-lined plate to absorb excess oil. Serve immediately while hot for the best crunch.