Rice Paper Egg Cheese Wrap (Printer-Friendly)

A crunchy wrap featuring rice paper, eggs, and melted cheese for a quick satisfying meal.

# What You 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 ounces

→ 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)

# Steps:

01 - Gather and measure all ingredients before starting as cooking proceeds swiftly.
02 - Warm ½ tablespoon oil in a nonstick skillet over medium heat.
03 - Place one rice paper sheet in the skillet and lightly brush or spray with water to soften for 20 to 30 seconds until pliable.
04 - Crack one egg directly onto the rice paper and gently spread it evenly with a spatula.
05 - Sprinkle half the shredded cheese along with any optional scallions, bell pepper, and season 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 edges or roll the rice paper into a wrap or cigar shape and press gently to seal.
08 - Flip and cook for an additional 1 to 2 minutes until golden and crisp.
09 - Repeat steps 3 through 8 with the remaining ingredients to prepare the second wrap.
10 - Serve warm, sliced in half if preferred.

# Expert Suggestions:

01 -
  • The rice paper gets shatteringly crispy in minutes, no special equipment needed.
  • It's gluten-free, naturally vegetarian, and endlessly customizable based on whatever's in your fridge.
  • You'll feel like you've discovered a secret that actual restaurants somehow gatekeep.
02 -
  • The rice paper must be softened with water before the egg hits the skillet, or it stays brittle and breaks under the weight of the egg.
  • Overfilling or overseasoning makes the wrap soggy—less is genuinely more here, and you can always add sauce on the side.
03 -
  • Make sure your nonstick skillet is genuinely nonstick and well-seasoned—a scratched-up one won't give you the crisping you're after.
  • If you're cooking for more than two people, work in batches and keep the finished wraps in a warm oven so they stay crispy and hot when served together.
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