Rice Paper Egg Cheese Wrap (Printer View)

A crispy, savory breakfast wrap featuring rice paper, egg, and melted cheese for a quick, hearty 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 a blend), 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 or sunflower)

# Method:

01 - Assemble all ingredients nearby for quick access before starting.
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 20–30 seconds until pliable.
04 - Crack one egg directly onto the rice paper and use a spatula to spread gently over the surface.
05 - Sprinkle half the cheese and any optional add-ins over the egg. Season with salt, pepper, and chili flakes if desired.
06 - Allow to cook for 2 to 3 minutes until the egg is mostly set and the cheese begins to melt.
07 - Fold in edges 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 crisp.
09 - Repeat steps 3 through 8 with the remaining ingredients to prepare the second wrap.
10 - Serve immediately, slicing in half if desired.

# Expert Advice:

01 -
  • It comes together in 15 minutes, making mornings feel less rushed.
  • The rice paper gets impossibly crispy and crunchy—way more satisfying than toast.
  • It's naturally gluten-free and lets you pile in whatever vegetables or proteins you have on hand.
02 -
  • Water is your best friend—if the rice paper dries out before you soften it, it'll crack and won't hold the egg; brush it generously but not so much that it gets soggy.
  • Don't leave the skillet unattended once the rice paper goes in; the window between soft and burned is shorter than you think, especially on medium-high heat.
03 -
  • If you like extra crunch, cook a bit longer on the second side until the rice paper is deeply golden; a little color means a lot more texture.
  • Keep a spray bottle of water near the stove instead of a brush—it's faster and gives you better control over how much moisture you're adding.
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