Rice Paper Egg Cheese Wrap (Printable)

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

# Ingredient List:

→ Main

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

01 - Arrange all ingredients within reach to streamline cooking.
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 until pliable, about 20 to 30 seconds.
04 - Crack one egg directly onto the rice paper and gently spread it evenly with a spatula.
05 - Sprinkle half of the shredded cheese and desired 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 the cheese begins to melt.
07 - Fold in edges or roll the rice paper into a wrap shape, pressing gently to seal.
08 - Flip and cook an additional 1 to 2 minutes until the exterior is golden and crisp.
09 - Repeat the process with the second rice paper sheet and remaining ingredients.
10 - Serve warm, halved if preferred.

# Expert Tips:

01 -
  • You get that incredible crispy crunch without any flour or batter
  • Takes 15 minutes from start to first bite, perfect for hangry mornings
  • Endlessly customizable with whatever cheese or toppings you have lurking in the fridge
02 -
  • Don't skip softening the rice paper with water or it'll crack instead of folding nicely
  • Medium heat is your friend, too high and you'll burn the paper before the egg cooks through
  • The wrap will continue crisping after you take it out of the pan, so don't worry if it seems slightly soft at first
03 -
  • Use a really good nonstick pan or these will stick and you'll have a sad broken situation
  • Let the pan get properly hot before adding the rice paper or you'll end up with soggy edges
  • If your rice paper is being stubborn about softening, use a little more water but don't overdo it
Go Back