Rice Paper Egg Cheese Wrap (Printable)

A crunchy wrap made by pan-cooking rice paper with egg and melting cheese for a tasty 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 a blend; approx. 1.76 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 - Prepare all ingredients and have them ready, as cooking proceeds rapidly.
02 - Warm ½ tablespoon oil in a nonstick skillet over medium heat.
03 - Place one rice paper sheet in the skillet. Lightly brush or spray with water to soften until pliable, about 20 to 30 seconds.
04 - Crack one egg onto the softened rice paper and gently spread it evenly using a spatula.
05 - Sprinkle half of the shredded cheese and desired optional add-ins over the egg. Season with salt, pepper, and optional chili flakes.
06 - Cook for 2 to 3 minutes until the egg sets mostly and the cheese begins to melt.
07 - Fold the edges in or roll the rice paper to form a wrap or cigar shape, pressing gently to seal.
08 - Flip and cook an additional 1 to 2 minutes until golden and crispy.
09 - Repeat the process with the second rice paper sheet and remaining ingredients.
10 - Serve hot, optionally sliced in half.

# Expert Tips:

01 -
  • It's ready faster than scrambled eggs and somehow feels more indulgent.
  • The rice paper gets this addictive crispy-chewy texture that toast simply can't match.
  • You can customize it endlessly without changing the core magic of the thing.
02 -
  • Water is your friend here—it's what softens the rice paper enough to work with, but too much makes it soggy, so a light brush is all you need.
  • The rice paper needs direct pan contact to crisp up, so resisting the urge to move it around constantly is actually the winning move.
  • If your wrap tears when you're folding, it's fine—it'll still be delicious, and the next one will feel more natural in your hands.
03 -
  • Keep your pan at medium heat, not high—rice paper is thin and can scorch before the egg cooks through if things get too aggressive.
  • If you don't have a brush, a dampened fingertip works just as well for softening the rice paper with minimal water.
Return