Rice Paper Egg Cheese Wrap (Print-Friendly)

A crispy, savory breakfast wrap with egg, melted cheese, and rice paper for a quick, satisfying meal.

# What You'll Need:

→ Main

01 - 2 rice paper sheets (8.7 inches diameter)
02 - 2 large eggs
03 - ½ cup (1.76 oz) shredded cheese (cheddar, mozzarella, or blend)

→ 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, sunflower, etc.)

# How To Make It:

01 - Arrange all ingredients within reach as the cooking proceeds rapidly.
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, approximately 20 to 30 seconds.
04 - Crack one egg onto the softened rice paper and gently spread it evenly with a spatula.
05 - Sprinkle half the shredded cheese and desired 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 edges or roll the rice paper to form a wrap or cigar shape, pressing gently to seal.
08 - Flip and cook for an additional 1 to 2 minutes until golden and crisp.
09 - Repeat the steps with the second rice paper and remaining ingredients.
10 - Serve the wraps hot, slicing in half if preferred.

# Expert Advice:

01 -
  • It tastes indulgent—crispy, cheesy, and warm—but comes together in under 15 minutes on a normal weekday.
  • Rice paper fries up in a way that feels like you've done something clever, even though it's almost impossible to mess up.
  • You can eat it with your hands, roll it however you want, and customize it to whatever's lurking in your produce drawer.
02 -
  • The rice paper will tear if you don't dampen it enough before the egg goes on—it should feel soft and flexible, almost like damp fabric, not stiff or crackling.
  • Medium heat is non-negotiable; anything higher and the outside burns while the egg inside stays runny, anything lower and you end up with a chewy, oil-soaked mess.
  • Don't skip the flip—that's what gives you the crispy, golden exterior that makes this feel like you did something impressive instead of just scrambled an egg on a weird sheet.
03 -
  • If your rice paper is especially brittle, soak it very gently in a shallow bowl of water for just 5 seconds before placing it in the pan—this prevents tears without making it too soft to handle.
  • Leftover wrapped, cooled versions are not nearly as good, so make these to order rather than in advance, which also means they only take 10 minutes anyway.
  • A splash of soy sauce whisked into beaten eggs before cooking adds an umami depth that makes the whole wrap taste more complex without changing anything about the method.
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