Crispy Rice Paper Wrap (Print Version)

A crispy, savory wrap with egg and melted cheese cooked in rice paper for a quick meal.

# Components:

→ Main

01 - 2 sheets rice paper (8.7 inch diameter)
02 - 2 large eggs
03 - ½ cup shredded cheese (cheddar, mozzarella, or blend; approx. 1.8 oz)

→ Optional Add-ins

04 - 2 tablespoons chopped scallions
05 - ½ small bell pepper, finely diced
06 - Pinch of chili flakes or black pepper

→ For Cooking

07 - 1 tablespoon neutral oil (canola or sunflower)

# Directions:

01 - Prepare all ingredients and keep them within reach to ensure a smooth cooking process.
02 - Warm ½ tablespoon of neutral oil in a nonstick skillet over medium heat.
03 - Place one rice paper sheet in the skillet and lightly brush or spray with water to soften until pliable, about 20 to 30 seconds.
04 - Crack one egg onto the rice paper and gently spread it evenly using a spatula.
05 - Evenly distribute half of the shredded cheese and any chosen optional add-ins over the egg. Season with salt, black pepper, and chili flakes if desired.
06 - Allow to cook for 2 to 3 minutes until the egg is mostly set and the cheese begins to melt.
07 - Fold the edges inward or roll the rice paper carefully into a wrap or cigar shape, pressing gently to seal.
08 - Flip and continue cooking for an additional 1 to 2 minutes until the wrap is golden and crisp.
09 - Repeat steps 3 through 8 using the second sheet of rice paper and remaining ingredients.
10 - Serve the wraps hot, optionally sliced in half.

# Expert Advice:

01 -
  • It comes together in literally fifteen minutes, perfect for mornings when you're running late but refuse to skip breakfast.
  • The rice paper gets impossibly crispy and crunchy in a way that feels like you've done something clever, even though it's almost effortless.
  • You can pile in whatever you have on hand—cheese, scallions, peppers—and it always works.
02 -
  • The rice paper absolutely needs water to soften or it will stay brittle and shatter instead of fold—brush or spray it liberally, but don't soak it or it'll fall apart.
  • Medium heat is your friend here; high heat burns the rice paper before the cheese melts, while low heat turns it tough and leathery rather than crispy.
  • The magic happens in those last seconds of cooking, when the bottom starts turning deep golden—watch it closely because that's when it goes from underdone to perfect to slightly overdone.
03 -
  • If your nonstick pan is older or scratched, use a little extra oil and watch more carefully—rice paper wants a smooth surface or it sticks unpredictably.
  • Room-temperature eggs are actually easier to spread evenly than cold ones straight from the fridge, so let them sit out for a few minutes if you have time.
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