Rice Paper Egg Cheese Wrap (Print)

A crispy wrap featuring rice paper, eggs, and melted cheese, perfect for a quick savory bite.

# What You'll Need:

→ Main

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

# Directions:

01 - Arrange all ingredients within reach to ensure a smooth, quick cooking process.
02 - Warm ½ tablespoon of oil in a nonstick skillet over medium heat.
03 - Place one rice paper sheet in the skillet, lightly moisten with water using a brush or spray bottle to make pliable, approximately 20–30 seconds.
04 - Crack one egg onto the softened rice paper and spread gently with a spatula to cover the surface evenly.
05 - Sprinkle half the shredded cheese along with any chosen add-ins over the egg, seasoning with salt, pepper, and optional chili flakes.
06 - Cook for 2 to 3 minutes until the egg is mostly set and cheese begins to melt.
07 - Fold in the edges or roll the rice paper gently with a spatula to shape a wrap or cigar form; press lightly to seal.
08 - Flip and cook for an additional 1 to 2 minutes until golden and crisp.
09 - Repeat the process with the second rice paper and remaining ingredients.
10 - Serve warm, optionally slicing each wrap in half.

# Expert Advice:

01 -
  • It's ready faster than scrambled eggs and tastes way more interesting.
  • The rice paper gets so crackling crispy you'll want to make extra just to snack on it.
  • Perfect way to use up odds and ends—cheese, peppers, scallions—whatever's lurking in your fridge.
02 -
  • Don't skip the water step on the rice paper—a truly pliable sheet is the difference between a wrap that folds easily and one that cracks and splinters.
  • Medium heat is non-negotiable because high heat will brown the outside before the egg cooks through, and low heat means your wrap stays soft instead of getting crispy.
03 -
  • If you want maximum crunch, cook the wrap a bit longer until it's deeply golden all over—the rice paper will still stay pliable inside but the exterior becomes almost shatteringly crisp.
  • Keep a spray bottle filled with water near your skillet so you can mist the rice paper instead of brushing it, giving you more control and less mess.
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