If using a cooked protein filling, prepare this first. Heat oil in a frying pan, add garlic and stir for 1 minute until fragrant. Add chosen protein and fry until cooked through. Set aside.
On a low heat, add oil to frying pan.
Pour ½ egg mixture into pan and swirl around to spread evenly. Cook over a low heat for 1-2 minutes or until it holds form and cooks through. Set aside and repeat with remaining egg mixture.
Place individual cooked egg crepes on a flat surface.
On edge of the crepe create an even line of fillings with protein, carrot, cucumber, bean sprouts, kelp noodles and mint leaves.
Roll the outer edge closest to the filling in towards the middle and continue to roll over to form a roll. Cut into halves or thirds.
Make dipping sauce by mixing all ingredients until well combined. Alternatively you can use small blender or electric mixer to combine.
Serve egg paper rolls fresh with dipping sauce.