Rice Paper Egg Cheese Wrap (Printable)

A savory, crispy wrap made by pan-cooking rice paper with egg and melted cheese for a quick meal.

# What You Need:

→ Main

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

→ 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)

# Directions:

01 - Gather and arrange all ingredients within reach to ensure a smooth cooking process.
02 - Warm ½ tablespoon of oil in a nonstick skillet over medium heat.
03 - Place one rice paper sheet in the skillet and brush or spray it lightly with water to soften, approximately 20 to 30 seconds.
04 - Crack one egg directly onto the softened rice paper and gently spread it evenly with a spatula.
05 - Sprinkle half the cheese and any desired add-ins over the egg. Season with salt, pepper, and optional chili flakes.
06 - Cook for 2 to 3 minutes until the egg is mostly set and the cheese begins to melt.
07 - Fold the edges or roll up the rice paper into a wrap or cigar shape, pressing gently to seal.
08 - Flip and cook for an additional 1 to 2 minutes until the wrap is golden and crisp.
09 - Repeat the softening, filling, and cooking steps with the second rice paper and remaining ingredients.
10 - Serve hot, slicing in half if preferred.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes flat, making it perfect for mornings when you're running late but refuse to skip breakfast.
  • The rice paper crisps up to this incredible golden crunch that feels indulgent despite being naturally light.
  • You can customize it endlessly with whatever's in your fridge, so it never gets boring.
02 -
  • Don't oversaturate the rice paper with water or it becomes gummy instead of crisp—a light brush is genuinely all you need.
  • Medium heat is non-negotiable because high heat burns the outside before the egg cooks through, while low heat gives you a soggy, pale result.
03 -
  • Cook a bit longer over medium heat if you want that deeply golden, almost toasted exterior—it won't dry out the interior.
  • Keep the second sheet of rice paper just slightly damp while you cook the first one so it softens evenly when you place it in the pan.
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