Save Last Tuesday morning I was running late and staring at an almost-empty fridge. I found rice paper wrappers from summer rolls and some eggs, thought why not, and ended up with something so good it is now my go-to quick breakfast.
My roommate walked in while I was flipping the first wrap and the sizzling cheese smell made her drop her bag on the spot. Now we make them together on weekends and experiment with different toppings.
Ingredients
- 2 sheets rice paper: Standard spring roll wrappers work perfectly, the larger diameter gives you more folding room
- 2 large eggs: Room temperature eggs spread more evenly over the rice paper
- ½ cup shredded cheese: Cheddar gives sharpness, mozzarella melts beautifully, or use both for the best of both worlds
- 2 tbsp chopped scallions: Add these if you want a fresh onion bite that cuts through the richness
- 1 tbsp neutral oil: A light oil lets the rice paper crisp without overpowering the flavors
Instructions
- Mise en place everything first:
- The cooking moves fast once the pan is hot, so have all ingredients prepped and within arm is reach before you start.
- Heat the pan and add oil:
- Warm half the oil in a nonstick skillet over medium heat until it shimmers slightly.
- Place and soften the rice paper:
- Lay one sheet in the pan and brush or spritz with water until it becomes flexible, about twenty to thirty seconds.
- Add the egg:
- Crack the egg directly onto the softened wrapper and use your spatula to spread it into an even layer.
- Layer on the goodies:
- Sprinkle half the cheese over the egg, then add scallions, peppers, or any extras you want.
- Let it set:
- Cook two to three minutes until the egg is mostly cooked through and the cheese starts to melt.
- Form your wrap:
- Fold the edges toward the center or roll it up like a cigar, pressing gently to seal everything inside.
- Get it crispy:
- Flip carefully and cook another minute or two until golden brown and shattering-crisp on both sides.
- Repeat and serve:
- Make the second wrap with the remaining ingredients, then serve both hot, sliced in half if you like.
Save Last Sunday my dad tried these and immediately asked if I could teach him the trick. Now he texts me photos of his attempts with different fillings every few days.
Making It Your Own
Chopped ham, cooked bacon, or crumbled sausage turn this into a heartier meal. Fresh herbs like cilantro or basil add brightness that balances the cheese.
Serving Ideas
Slice the wraps diagonally for easy dipping. Sriracha mixed with mayo, sweet chili sauce, or even just extra hot sauce on the side takes it over the top.
Storage And Reheating
These are best eaten right away while they are still crispy. If you must save leftovers, store them in the fridge and reheat in a dry pan to recrisp.
- Do not stack warm wraps or they will steam each other soft
- A toaster oven works better than a microwave for reheating
- Leftovers keep for one day but lose some of the crunch
Save These wraps started as a desperate breakfast experiment and became something I actually look forward to making. Hope they become a favorite in your kitchen too.
Recipe Questions & Answers
- → How do I soften the rice paper before cooking?
Brush or lightly spray rice paper with water and let it sit for 20–30 seconds until pliable before placing in the skillet.
- → What cheese types work best for melting?
Cheddar, mozzarella, or blends of mild cheeses melt well and complement the egg and rice paper texture.
- → Can I add vegetables or spices?
Yes, finely diced bell pepper, scallions, chili flakes, or black pepper enhance the flavor without overpowering the wrap.
- → How to achieve a crispy wrap exterior?
Cook the folded wrap in a nonstick skillet with oil over medium heat until golden brown on both sides.
- → Are there alternatives for vegan diets?
Use plant-based cheese and substitute eggs with chickpea flour batter for a vegan variation.