Rice Paper Egg Cheese Wrap (Printable View)

Crispy rice paper with eggs and cheese makes a quick, crunchy breakfast wrap.

# Ingredient List:

→ Main

01 - 2 sheets rice paper (8.7 inch diameter)
02 - 2 large eggs
03 - ½ cup shredded cheese (cheddar, mozzarella, or blend, approx. 1.75 oz)

→ Optional Add-ins

04 - 2 tbsp chopped scallions
05 - ½ small bell pepper, finely diced
06 - Pinch of chili flakes or black pepper

→ For Cooking

07 - 1 tbsp neutral oil (canola or sunflower)

# How to Make:

01 - Gather and prepare all ingredients, placing them within reach before cooking.
02 - Warm ½ tablespoon of 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 soften for 20 to 30 seconds until pliable.
04 - Crack one egg onto the rice paper and use a spatula to gently spread it evenly over the surface.
05 - Distribute half the shredded cheese and any optional 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 the cheese begins to melt.
07 - Fold in the edges or roll the rice paper into a wrap or cigar shape, pressing gently to seal.
08 - Flip and cook for an additional 1 to 2 minutes until the wrap is golden and crisp.
09 - Repeat steps 3 through 8 with the second rice paper sheet and remaining ingredients.
10 - Serve immediately, slicing each wrap in half if desired.

# Expert Tips:

01 -
  • It comes together in the time it takes to pour coffee, but tastes far more intentional than scrambled eggs.
  • The rice paper gets impossibly crispy—that thin, shattering crunch is genuinely addictive and feels a little fancy for a Tuesday.
  • You can load it with whatever you have on hand or keep it minimal; it works either way.
02 -
  • The rice paper will stick to itself if you don't soften it first—that 20-second water kiss is non-negotiable, and it transforms from papery to almost silky.
  • Medium heat is your friend because high heat burns the outside before the egg cooks through, and you'll end up with a bitter-tasting wrap that's still runny in the middle.
  • If your wrap is falling apart when you try to fold it, your pan wasn't hot enough or you cooked too quickly; the egg needs to bind everything together with a little structure.
03 -
  • If your first wrap sticks or tears, it's a learning moment, not a failure—the second one will be steadier now that your pan is truly seasoned and your hands know the rhythm.
  • A spray bottle filled with water is honestly better than a brush because it distributes moisture more evenly and prevents oversaturation.
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