Rice Paper Egg Cheese Wrap (Printable)

A crispy breakfast wrap with rice paper, egg, and melted cheese, perfect for a fast, savory start.

# What You'll Need:

→ Main

01 - 2 rice paper sheets, 8.7 inches diameter
02 - 2 large eggs
03 - ½ cup shredded cheese (cheddar, mozzarella, or blend), approx. 1.75 ounces

→ 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)

# Directions:

01 - Gather all ingredients within reach since cooking proceeds quickly.
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 water to soften for 20 to 30 seconds until pliable.
04 - Crack one egg directly onto the softened rice paper and spread gently with a spatula to cover the surface.
05 - Sprinkle half of the shredded cheese and desired optional add-ins over the egg. 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 in edges or roll the rice paper gently into a wrap or cigar shape and press lightly to seal.
08 - Flip and cook an additional 1 to 2 minutes until the exterior is golden and crisp.
09 - Repeat the softening, egg addition, topping, and cooking steps with the second rice paper sheet and remaining ingredients.
10 - Serve immediately, optionally sliced in half.

# Expert Suggestions:

01 -
  • The rice paper shatters like a delicate chip when you bite down
  • It comes together in under fifteen minutes with ingredients you probably have
02 -
  • Too much water makes the rice paper soggy, so use a light hand when softening
  • The wrap keeps cooking in the pan after you fold it, so do not overcook before folding
03 -
  • Let the rice paper soften just until pliable, not until it is fragile
  • Use a thin, flexible spatula to flip without breaking the seal
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