Rice Paper Egg Cheese Wrap (Printable Version)

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

# What You Need:

→ Main

01 - 2 rice paper sheets (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 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 - Arrange all ingredients within reach to ensure a smooth cooking process.
02 - Heat half a tablespoon of oil in a nonstick skillet over medium heat.
03 - Place one rice paper sheet in the skillet and mist or brush lightly with water until pliable, about 20 to 30 seconds.
04 - Crack one egg onto the rice paper and spread gently with a spatula to evenly cover the surface.
05 - Sprinkle half of the shredded cheese and 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 starts to melt.
07 - Fold the edges or roll the rice paper gently to shape into a wrap or cigar form, pressing lightly to seal.
08 - Flip and cook for an additional 1 to 2 minutes until golden brown and crisp.
09 - Repeat the process with the second rice paper sheet and remaining ingredients.
10 - Serve hot, optionally sliced in half for easier eating.

# Expert Pointers:

01 -
  • It comes together in less time than your coffee brews, but tastes intentional enough for a weekend breakfast.
  • Rice paper crisps in a way regular wraps never could, giving you that shattering texture that makes the first bite feel like a small luxury.
  • It's endlessly flexible—throw in whatever vegetables you have hanging around or keep it simple with just egg and cheese.
02 -
  • Don't skip the water-softening step—dry rice paper will crack and shatter before the egg even cooks, but properly moistened paper stays pliable and crisps beautifully.
  • Cook it long enough to develop color and crunch, but not so long that the rice paper blackens or tastes burnt—golden brown is your target.
03 -
  • Use a brush or spray bottle to water the rice paper—it gives you precise control over how much moisture you're adding and prevents oversaturation.
  • If your first attempt tears, don't worry; a little overlap at the fold hides imperfections, and the cheese and egg will hold it together when it crisps.
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