Step 1Whisk eggs with 2 tablespoons of water in a jug. Spray a large non-stick frying pan with olive oil and set over medium heat. Pour in half of the egg mixture; swirl to coat the base. Cook egg for 1–2 minutes, or until cooked through. Transfer to a plate and repeat with remaining egg to make a second omelette. Cool and cut into thin strips.
Step 2Meanwhile, cut sweet potatoes into 12 wedges and steam in the microwave with 1/3 cup water for 5–6 minutes, or until just tender. Set sweet potato aside to cool.
Step 3Fill a bowl three-quarters full with lukewarm water. Working with 1 wrapper at a time, fully immerse in water for 30 seconds. Use fingertips to gently press down so ends don’t curl up. Lay wrapper flat on a damp tea towel.
Step 4Place a few coriander leaves in the centre of the wrapper. Scatter with some sesame seeds. Top with a lettuce leaf, a nori square, some tofu, capsicum, avocado, mint leaves, carrot, sweet potato and sliced omelette. Fold the end closest to you over the filling, then fold in the sides and roll up. Lightly splash water on a sheet of non-stick baking paper. Rest the roll on damp baking paper so it won’t dry out. Repeat with the remaining wrappers and fillings to make 12 rolls. Serve rice paper rolls with reduced-salt soy sauce.