Rice Paper Egg Cheese Wrap (Print View)

A crispy blend of egg and melted cheese encased in golden rice paper for a quick and tasty bite.

# Components:

→ Main

01 - 2 sheets rice paper (8.7 inches diameter)
02 - 2 large eggs
03 - ½ cup shredded cheese (cheddar, mozzarella, or blend, approx. 1.75 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)

# Preparation Steps:

01 - Assemble all ingredients and place within reach to streamline cooking.
02 - Warm ½ tablespoon neutral oil in a nonstick skillet over medium heat.
03 - Lay one rice paper sheet in the skillet, then lightly brush or mist it with water until pliable, about 20 to 30 seconds.
04 - Crack one egg directly onto the softened rice paper. Use a spatula to evenly spread the egg over the surface.
05 - Sprinkle half the shredded cheese and selected optional add-ins atop the egg. Season with salt, pepper, and chili flakes if desired.
06 - Let cook for 2 to 3 minutes until the egg is nearly set and cheese begins to melt.
07 - Use a spatula to fold in edges or roll the rice paper into a wrap shape, pressing gently to seal.
08 - Flip and cook for an additional 1 to 2 minutes until golden and crisp.
09 - Repeat steps 3 through 8 for the second rice paper with remaining ingredients.
10 - Serve immediately, optionally slicing wraps in half for easier handling.

# Expert Advice:

01 -
  • It takes just 15 minutes from cold pan to golden, crunchy wrap—faster than toast if you're organized.
  • The contrast between the crispy rice paper shell and the creamy melted cheese inside is genuinely addictive.
  • Gluten-free, naturally vegetarian, and flexible enough to clean out your fridge with whatever add-ins you have handy.
02 -
  • Rice paper needs actual water to soften before cooking—don't skip this step or it'll shatter when the egg hits it.
  • Medium heat is crucial; too hot and the outside browns before the egg cooks, too low and you'll end up with a soggy, oily wrap.
03 -
  • If your rice paper tears while softening, don't panic—just patch it with a small piece and the egg will seal it shut as it cooks.
  • Adding a splash of water in the pan and covering with a lid for the first minute steams the egg through faster, guaranteeing it's fully cooked before you flip.
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