Rice Paper Egg Cheese Wrap (Print Version)

A crispy wrap of rice paper, egg, and melted cheese, perfect for a quick savory bite.

# What You’ll Need:

→ 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 tbsp chopped scallions
05 - ½ small bell pepper, finely diced
06 - Pinch of chili flakes or black pepper

→ For Cooking

07 - 1 tbsp neutral oil (canola or sunflower)

# How to Make It:

01 - Assemble all ingredients nearby to streamline the quick cooking process.
02 - Heat ½ tablespoon of oil in a nonstick skillet over medium heat.
03 - Place one rice paper sheet in the skillet and lightly brush or spray with water until pliable, about 20 to 30 seconds.
04 - Crack one egg directly onto the rice paper and spread gently using a spatula.
05 - Sprinkle half the shredded cheese and optional add-ins over the egg. Season with salt, pepper, and chili flakes if using.
06 - Cook for 2 to 3 minutes until the egg is mostly set and cheese starts melting.
07 - Fold in edges or roll up the rice paper to form a wrap and press gently to seal.
08 - Flip the wrap and cook for an additional 1 to 2 minutes until golden and crisp.
09 - Repeat steps 3 to 8 with remaining rice paper and ingredients.
10 - Serve hot and optionally slice in half.

# Additional Tips::

01 -
  • The texture transformation from soft rice paper to shatteringly crisp shell feels like magic every time
  • It comes together in fifteen minutes flat, making faster delivery than most breakfast places
02 -
  • Too much water makes the rice paper gummy instead of crisp, so use a light hand when softening
  • Low and slow cooking will make the wrap tough, so keep that medium heat steady and do not walk away
03 -
  • Cover the pan with a lid for thirty seconds after adding the egg if you like a more set, less runny yolk
  • Let the wrap rest on a rack for one minute before serving to maintain maximum crunch
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