To prepare dipping sauce, combine fish sauce, lime juice, sugar and chilli in a small bowl.
Whisk Vegan Easy Egg and fish sauce in bowl. Season with pepper.
Heat a wok over high heat. Spray with olive oil spray to lightly grease. Add one-sixth of the Vegan Easy Egg mixture, tilting the wok to cover the base and a little of the side. Cook for 2-3 mins or until just set. Transfer to a plate and cover with foil. Repeat, in 5 more batches with the remaining egg mixture, reheating the wok and spraying with olive oil spray between batches.
Place the omelettes, golden-side down, on a clean work surface. Arrange the capsicum, bean sprouts, basil and mint along the centre of each omelette. Fold the sides over the filling to enclose. Place, seam-side down, on a serving plate. Serve with the dipping sauce.