Save I stumbled on this during a pantry cleanup phase when I had rice paper leftover from spring rolls but nothing to fill them with. The first attempt was a messy experiment, but when that egg hit the hot paper and started crisping up, my whole apartment smelled like breakfast magic. Now it's the kind of meal I make when I want something satisfying but don't want to dirty more than one pan. The texture is insane, like a savory crepe met a chip and had a delicious baby.
My roommate walked in mid-cooking once and looked genuinely concerned until she took a bite and immediately demanded I make her one. We ended up standing at the counter eating them straight from the pan, burning our fingers because we couldn't wait for them to cool down. That's become our weekend ritual now, lazy mornings with coffee and these wraps, experimenting with different cheeses and arguing about whose version is better.
Ingredients
- 2 sheets rice paper (22 cm): These transform from papery to perfectly crisp, creating this incredible shatteringly crunchy wrapper that somehow still holds everything together
- 2 large eggs: The secret binder that cooks into the rice paper, creating this eggy crepe-like layer that's rich and satisfying
- ½ cup shredded cheese: Cheddar gives you sharpness, mozzarella brings the serious melt, but honestly whatever cheese you have works beautifully
- 2 tbsp chopped scallions: Totally optional but they add this fresh oniony bite that cuts through all the richness
- 1 tbsp neutral oil: You need just enough to help the rice paper crisp up without getting greasy or heavy
Instructions
- Get your station ready:
- Have everything prepped and within arms reach because once that rice paper hits the pan, things move fast and you don't want to be scrambling for ingredients
- Crisp the first wrap:
- Heat half the oil in a nonstick skillet over medium heat, place your rice paper in the pan and give it a quick brush or spray with water until it softens and becomes pliable
- Add the egg:
- Crack an egg right onto the softened rice paper and use your spatula to gently spread it around like you're making a super thin omelet
- Pile on the goodies:
- Sprinkle half your cheese, scallions, peppers, whatever you're using, then hit it with some salt and pepper or chili flakes if you like heat
- Let it set:
- Cook for 2 to 3 minutes until the egg is mostly set and the cheese is melting and getting all bubbly and irresistible
- Form your wrap:
- Fold in the edges or roll it up like a cigar, pressing gently with your spatula to seal everything inside
- Get it golden:
- Flip carefully and cook another 1 to 2 minutes until it's golden and crazy crispy on both sides
- Repeat and devour:
- Make the second wrap with the remaining ingredients, then slice them in half if you want to be fancy, or just eat them whole
Save This became my go-to when I started cooking for friends who eat gluten-free, because nobody misses the bread. Last month my cousin who's basically a professional skeptic took one bite and asked why restaurants don't serve this, which might be the highest compliment I've ever received on my cooking.
Cheese Selection
Cheddar melts beautifully and gives you that classic sharp flavor that cuts through the egg. Mozzarella is all about that ridiculous cheese pull and gets extra crispy at the edges. A mix of both is basically cheating the system for maximum flavor and texture. Pepper jack adds this whole spicy dimension that'll wake you up faster than coffee. Even feta works if you crumble it on and want something tangy and salty instead of melty.
Make It Yours
Sautéed mushrooms add this meaty texture that makes it feel way more substantial. Fresh herbs like cilantro or basil thrown in at the end keep everything bright and fresh. A smear of sriracha or your favorite hot sauce inside before folding takes it to another level. Leftover rotisserie chicken works perfectly if you want more protein.
Serving Ideas
These are satisfying enough on their own but sometimes you want that complete meal feel. A simple cucumber and tomato salad on the side cuts through the richness beautifully. Extra hot sauce on the table is non-negotiable in my house. A dollop of Greek yogurt or sour cream for dipping adds this cool creamy element.
- Cooking for a crowd just double or triple everything and keep them warm in a low oven
- Make a bunch of different fillings and let everyone build their own
- These reheat surprisingly well in a toaster oven for next-level breakfast leftovers
Save Hope this becomes your new favorite quick breakfast hack. There's something deeply satisfying about turning simple ingredients into something that feels special without much effort.
Recipe FAQs
- → How do I soften the rice paper?
Lightly brushing or spraying the rice paper with water softens it within 20–30 seconds, making it pliable for cooking.
- → What cheese works best for melting?
Cheddar, mozzarella, or a cheese blend melts well, providing creamy texture and rich flavor.
- → Can I add vegetables to the wrap?
Yes, finely diced bell peppers or chopped scallions add freshness and color without overpowering the wrap.
- → What oil should I use for pan cooking?
Neutral oils like canola or sunflower oil are ideal to achieve a crispy texture without adding strong flavors.
- → How to achieve extra crispiness?
Cooking the wrap a bit longer until deeply golden ensures a satisfying crunch while maintaining tender fillings.