1. Prepare the ingredients. Our neighbor shared homegrown red-root chives, also called thin-leaf chives. Depending on how and where chives are grown, the roots can change color. Red-root chives are especially nutritious because their roots store more polysaccharides and anthocyanins, turning them red.

Rinse the chives thoroughly, pat dry, and finely chop.

Pour the beaten eggs into the chopped chives and whisk with a fork until fluffy.

Heat a nonstick skillet over medium heat and add a little vegetable oil to lightly coat the bottom. Lay one sheet of rice paper flat in the pan, then spread 2 tablespoons of the chive-egg mixture evenly over the rice paper.

Place another sheet of rice paper on top to cover the filling. If the rice paper curls from the heat, flip it over and continue cooking to flatten it out.

Cook until the chive-egg mixture is fully set and the pancake is golden and crispy. Remove from the pan and let cool slightly.

Once slightly cooled, roll the pancake into a cylinder and return to the pan to crisp it up even more.

They’re delicious served hot or cold. Dip in ketchup or sweet chili sauce to taste.