Crispy Rice Paper Egg Wrap (Printable version)

A crispy, cheesy egg wrap using rice paper for a quick, savory morning bite.

# What you need:

→ Main

01 - 2 sheets rice paper (8.7 inches diameter)
02 - 2 large eggs
03 - ½ cup shredded cheese (cheddar, mozzarella, or blend; 1.76 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)

# How to Make It:

01 - Gather and measure all ingredients for efficient cooking.
02 - Warm ½ tablespoon oil in a nonstick skillet over medium heat.
03 - Place one rice paper sheet in the skillet and lightly moisten it with water to increase pliability, cooking for 20 to 30 seconds.
04 - Crack one egg onto the softened rice paper and gently spread it evenly using a spatula.
05 - Sprinkle half of the shredded cheese along with desired add-ins, then season with salt, pepper, and optional chili flakes.
06 - Cook for 2 to 3 minutes until the egg sets and cheese melts.
07 - Fold the edges or roll the rice paper to create a wrap, pressing gently to seal.
08 - Flip the wrap and cook an additional 1 to 2 minutes until both sides are golden and crisp.
09 - Repeat the process with the second rice paper sheet and remaining ingredients.
10 - Serve hot, optionally sliced in half.

# Expert Advice:

01 -
  • It's ready in 15 minutes flat, making it perfect for mornings when you're running late but still want real food.
  • The crispy edges and melted cheese create a textural contrast that feels indulgent despite being completely straightforward.
  • Rice paper is naturally gluten-free and has almost no flavor of its own, so it lets your cheese and eggs shine.
02 -
  • Don't skip the water step when softening the rice paper; it goes from impossible to work with directly to perfectly pliable in seconds, but miss this and you'll be wrestling with a brittle sheet.
  • Medium heat is essential because high heat burns the rice paper before the egg cooks through, while too-low heat steams everything instead of crisping it.
  • The cheese needs to actually melt, so sprinkle it over the raw egg rather than trying to add it after; it won't meld properly if it hits an already-cooked surface.
03 -
  • Keep your rice paper in an airtight container because it dries out quickly once opened, and dried-out sheets shatter instead of fold.
  • If your first wrap doesn't turn out perfectly, celebrate that you learned something and nail the second one—there's always a learning curve with a new technique, and even the imperfect version tastes delicious.
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