Save There's something almost magical about that moment when rice paper hits a hot skillet and transforms from brittle and translucent into something pliable and ready. I discovered this wrap by accident one weekday morning when I had leftover rice paper from a spring roll project, a couple of eggs, and some cheese that needed using. What started as improvisation became my favorite quick breakfast, crispy on the outside and custardy-soft in the middle.
I made these for a friend who showed up hungry and skeptical, convinced that rice paper belonged only in spring rolls. Watching her face when she bit into that crispy, golden exterior and hit the soft egg inside—that's when I knew I had something worth repeating. Now it's her emergency breakfast too.
Ingredients
- Rice paper sheets (22 cm diameter): The thin, round wrappers that become your crust; they soften with moisture and crisp beautifully in the pan, creating that signature crunch you can't get any other way.
- Large eggs: Two whole eggs provide structure and richness, cooking into a savory custard that binds everything together.
- Shredded cheese (cheddar, mozzarella, or blend): Use about ½ cup total; it melts into pockets of creamy flavor and helps crisp the edges where it touches the pan.
- Scallions (optional): Finely chopped, they add brightness and a slight onion bite that cuts through the richness.
- Bell pepper (optional): Dice it small so it cooks through in the time the egg sets; it adds sweetness and color.
- Chili flakes or black pepper: A pinch at a time; you can always add more but you can't take it back.
- Neutral oil for cooking: Use about 1 tablespoon total for both wraps; this is enough to let things crisp without becoming greasy.
Instructions
- Gather and ready:
- Set everything within arm's reach because once you start, it moves fast. Have your cheese shredded, any vegetables finely chopped, and your eggs cracked into a small bowl if that makes you more confident.
- Heat the skillet:
- Pour ½ tablespoon of oil into your nonstick skillet and set it to medium heat. You want it warm but not smoking—if you hold your hand above it, you should feel steady heat, not an aggressive blast.
- Soften the rice paper:
- Lay one sheet of rice paper in the pan and immediately brush or spray it with water until it softens and becomes pliable, usually 20–30 seconds. You'll feel it relax under your fingers.
- Add the egg:
- Crack one egg directly onto the softened rice paper and use your spatula to gently spread it across the surface like you're making a thin omelet. Work slowly so you don't tear the paper.
- Top with cheese and seasonings:
- Sprinkle half your cheese over the egg and add any scallions, bell pepper, or chili flakes you're using. Don't overload it or the wrap won't hold together neatly.
- Cook until set:
- Let it cook for 2–3 minutes until the egg is mostly set and the cheese is melting into creamy patches. You'll hear a gentle sizzle from the edges where the rice paper crisps.
- Fold and roll:
- Using your spatula, gently fold in the edges or roll the whole thing up into a cylinder, pressing gently so it holds its shape. The warmth helps everything seal together.
- Crisp the outside:
- Flip it over and cook for 1–2 minutes more, moving it around slightly so it gets golden and crispy all over. You want a little color and crunch.
- Repeat and serve:
- Make the second wrap with your remaining rice paper, egg, and cheese. Serve hot, cutting them in half if you like, so people can see the layers inside.
Save This wrap became the thing my partner requests before work, something that feels indulgent but takes less time than waiting for toast. It's become our proof that breakfast doesn't have to be complicated to feel special.
Why Rice Paper Works Here
Rice paper is usually thought of as delicate, a vehicle for fresh fillings and mild flavors. But heat it and it becomes something entirely different—crispy, golden, almost like a crepe that's been cooked until it shatters. The thinness that makes it seem fragile is exactly what makes it crisp so quickly and thoroughly. When the egg cooks against it, the starch and the protein create a bond that holds everything together, no flour needed.
Building Your Perfect Wrap
The beauty of this wrap is that it's a canvas for whatever you have in your kitchen. I've made versions with ham, versions with spinach wilted right into the egg, versions where I stirred herbs directly into the beaten egg before pouring it on. The cheese is the constant—it's what keeps things cohesive and adds richness. Everything else is negotiable, which is why this breakfast has stayed in rotation even as my pantry changes with the seasons.
Serving and Pairing Ideas
Eat these hot, as soon as they come out of the pan, when the rice paper is at its crispiest and the cheese is still creamy. A side salad cuts through the richness perfectly, or keep it simple with sriracha-mayo for dipping, or even a drizzle of sweet chili sauce if you want something with a bit of heat and sweetness.
- For a vegan version, swap in plant-based cheese and use chickpea flour mixed with water in place of eggs.
- Slice the wraps in half to share or to make them feel more special on the plate.
- These don't keep well—they're best eaten immediately while they still have that crucial crunch.
Save This wrap is proof that the best recipes often come from accidents and that the simplest ingredients can create something unexpectedly delicious. Make it once and it becomes a regular.
Recipe Guide
- → How do I soften the rice paper for cooking?
Brush or lightly spray the rice paper with water and let it soften for about 20–30 seconds before placing it in the skillet.
- → Can I add vegetables to the wrap?
Yes, finely diced bell peppers or chopped scallions can be added for extra flavor and texture.
- → What type of cheese works best?
Cheddar, mozzarella, or a blend of shredded cheese melts well and complements the egg and rice paper.
- → How do I get the wrap crispy?
Cook the wrap in a small amount of oil, flipping it to achieve a golden and crunchy exterior on both sides.
- → Is this dish suitable for gluten-free diets?
Yes, rice paper is typically gluten-free, but verify packaging for any cross-contamination warnings.
- → Can I make a vegan version?
Use plant-based cheese and a chickpea flour egg substitute to make a vegan-friendly alternative.