Crispy Rice Paper Egg Wrap (Printer-friendly)

A thin, crunchy wrap with eggs and melted cheese on crisp rice paper, ideal for a fast breakfast.

# What You'll Need:

→ Main

01 - 2 sheets rice paper, 8.7 inches diameter
02 - 2 large eggs
03 - ½ cup shredded cheese (cheddar, mozzarella, or blend), 1.8 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)

# Directions:

01 - Assemble all ingredients nearby since cooking proceeds rapidly.
02 - Warm ½ tablespoon oil in a nonstick skillet over medium heat.
03 - Place one rice paper sheet in the skillet and brush or spray lightly with water to make pliable, about 20–30 seconds.
04 - Crack one egg directly onto softened rice paper and gently spread with a spatula to cover the surface.
05 - Sprinkle half the shredded 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 cheese starts melting.
07 - Fold in edges or roll the rice paper into a wrap or cigar shape, pressing gently to seal.
08 - Flip and cook for 1 to 2 minutes more until golden and crisp.
09 - Repeat the process with remaining ingredients to prepare the second wrap.
10 - Serve hot, optionally sliced in half.

# Expert Advice:

01 -
  • It's impossibly fast, ready in the time it takes to make coffee, and tastes like you tried way harder than you did.
  • The contrast between the crispy rice paper shell and the soft, melted cheese inside feels indulgent for 15 minutes of work.
  • You can add whatever you have—peppers, scallions, leftovers—and it somehow always works.
02 -
  • If you skip the water-softening step or rush it, your rice paper stays brittle and tears when you try to fold it, so those 20 to 30 seconds matter more than you'd think.
  • The pan has to be truly nonstick for this to work—a sticky pan defeats the whole purpose and your wrap tears or sticks. Test it with a tiny piece of rice paper first if you're uncertain.
  • Overstuffing sounds good but makes the wrap bulky and hard to fold, so resist the urge to pile on add-ins.
03 -
  • If you want extra crunch, extend the cooking time by another minute on each side; the egg will still be set, and the rice paper will darken to deep gold.
  • Keep a small bowl of water and a pastry brush within reach—misting or brushing the rice paper works better than spraying if you want control over how much moisture you're adding.
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