Prepare the Thai peanut dressing by whisking together peanut butter, rice vinegar, honey, sesame oil, lime juice, minced garlic, grated ginger, and warm water in a bowl until smooth. Season with salt to taste and set aside.

In a large bowl, combine shredded cabbage, julienned carrot, and half of the spring onions. Pour the peanut dressing over the slaw and toss well to coat. Refrigerate while preparing the egg wraps.

Crack eggs into a bowl, add soy sauce, remaining spring onions, and a pinch of pepper. Whisk until well combined.

Heat 1 tablespoon vegetable oil in a non-stick pan over medium heat. Pour in the egg mixture and cook, gently stirring, until eggs are fully set and cooked through, approximately 3-4 minutes. Transfer to a plate and keep warm.

Wipe the pan clean and add remaining vegetable oil. Briefly dip one rice paper sheet in warm water for 2-3 seconds until just pliable but not fully soft. Place directly in the heated pan.

Cook the rice paper for 1-2 minutes until the bottom becomes crispy and golden. Flip carefully and cook for another 30 seconds.

Place a portion of scrambled eggs on one half of the crispy rice paper, fold over to create a half-moon wrap. Repeat with remaining rice papers and eggs.

Serve each crispy egg wrap topped generously with the Thai peanut cabbage slaw. Garnish with chopped roasted peanuts and fresh coriander leaves before serving immediately.