Rice Paper Egg Cheese Wrap (Printer-friendly)

Thin, crunchy wrap combining rice paper, egg, and melted cheese for a quick savory 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 a 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)

# Steps:

01 - Gather and measure all ingredients to ensure a smooth cooking process.
02 - Warm ½ tablespoon of oil in a nonstick skillet set to medium heat.
03 - Place one rice paper sheet in the skillet and lightly brush or spray with water to soften until pliable, 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 shredded cheese along with optional scallions, bell pepper, and season with salt, pepper, and chili flakes as desired.
06 - Cook the mixture for 2 to 3 minutes until the egg is mostly set and the cheese begins to melt.
07 - Fold in the edges or roll the rice paper gently to form a wrap, pressing lightly to seal.
08 - Flip the wrap and cook an additional 1 to 2 minutes until the exterior is golden and crisp.
09 - Repeat steps 3 through 8 with remaining ingredients for the second wrap.
10 - Serve the wraps hot, optionally sliced in half.

# Top Tips:

01 -
  • It comes together in 15 minutes, which means you can have something genuinely crunchy and homemade even on rushed mornings.
  • The contrast between the egg's softness and the rice paper's crispy edges is something you can't replicate with regular toast.
  • It's naturally gluten-free and endlessly customizable depending on what you find in your fridge.
02 -
  • Don't skip the water step—rice paper needs moisture to become pliable or it will crack and shatter the moment you try to fold it.
  • Medium heat is your friend; too high and the rice paper burns before the egg cooks through, too low and it steams instead of crisps.
  • The fold is forgiving—if it doesn't look perfect, it still tastes perfect, and that's what matters.
03 -
  • If your rice paper is sticking to the pan, you didn't water it enough—it should feel almost silky, not tacky.
  • The moment you see the cheese color shifting from pale to golden is the exact moment to flip; trust that instinct.
Go Back