Pin It I discovered this wrap one hectic Tuesday morning when I was out of bread and had a stack of rice paper leftover from making spring rolls the night before. I cracked an egg onto one sheet out of sheer curiosity, and within minutes, I was biting into something impossibly crispy with a melted cheese center—no toaster, no griddle, just a skillet and five minutes to spare. It became my go-to breakfast when I needed something substantial but didn't want to fuss.
The moment I really fell in love with this wrap was on a Saturday morning when my sister visited and I made a batch for us both. She bit into hers, paused, and said, "Wait, what even is this?" When I explained the three ingredients, she laughed because it felt too good to be that simple. We made four more and ate them standing in the kitchen, not even bothering with plates.
Ingredients
- Rice paper (2 sheets, 22 cm diameter): This is the unexpected star—when softened with water and pan-crisped, it becomes delicate and crunchy instead of chewy and dense like you might expect.
- Large eggs (2): Crack them fresh and use the yolk's richness to bind everything together as the cheese melts around it.
- Shredded cheese (½ cup, 50 g): Cheddar, mozzarella, or a blend all work beautifully; the cheese melts into pockets and creates crispy, golden edges where it touches the skillet.
- Scallions (2 tbsp, chopped, optional): These add a bright, fresh bite that cuts through the richness of the egg and cheese.
- Bell pepper (½ small, finely diced, optional): Dicing small lets it soften and cook through without overwatering the filling.
- Chili flakes or black pepper (pinch, optional): A small amount goes a long way; add it after the egg is on the paper so it doesn't burn.
- Neutral oil (1 tbsp for cooking): Use a high heat-tolerant oil like canola or sunflower; the skillet needs to be hot enough to crisp the rice paper without burning it.
Instructions
- Gather Everything:
- Set up a small station with your rice papers, a bowl with your add-ins mixed together, and the eggs within arm's reach. Once the cooking starts, it moves fast, and fumbling for something will derail the whole thing.
- Heat Your Skillet and Oil:
- Use medium heat and let the oil shimmer for about a minute. A nonstick pan is essential here because the rice paper and cheese will stick to anything else.
- Soften the Rice Paper:
- Place the first rice paper sheet into the hot skillet. Immediately brush or spray it with water until it becomes pliable—this takes about 20 to 30 seconds. You'll feel it soften under your brush.
- Add the Egg:
- Crack one egg directly onto the moistened rice paper and use a spatula to gently spread it over the surface in an even layer. Don't be aggressive; the egg will continue to set as it cooks.
- Build Your Layers:
- Sprinkle half the cheese and your add-ins over the egg while it's still loose. Season with salt, pepper, and a pinch of chili flakes if you like heat.
- Set the Egg and Cheese:
- Cook for 2 to 3 minutes, watching as the egg sets and the cheese begins to melt and pool. You'll know it's ready when the egg is mostly cooked through and the cheese is gooey.
- Fold and Form Your Wrap:
- Using your spatula, fold in the edges toward the center or roll the whole thing into a cigar shape. Press gently to seal everything together as one package.
- Finish the Crisp:
- Flip carefully and cook for another 1 to 2 minutes until the outside is golden and crispy, with dark, crunchy patches. This is where all the magic happens in the flavor department.
- Repeat and Rest:
- Make the second wrap with the remaining rice paper and ingredients. Let both cool for just a minute so they stay together when you pick them up.
Pin It What I love most about this recipe is how it feels like you're improvising, even though the steps are straightforward. Every wrap comes out slightly different depending on how crispy you let it get and where the cheese pools, and somehow that imperfection is exactly what makes it feel homemade.
Why This Works as a Breakfast
This wrap hits all the marks for a real breakfast: it has protein from the eggs and cheese, it fills you up without being heavy, and it's done in less time than it takes to make coffee. The crispy texture wakes up your mouth in a way that soft toast never could.
How to Customize
The beauty of this wrap is that you can shift it in any direction depending on what's in your fridge. Chopped ham, spinach, or fresh herbs all slide in seamlessly between the egg and cheese. I've even made a version with crispy bacon bits and caramelized onions on a lazy Sunday, and it tasted restaurant-quality.
Serving and Pairing Ideas
Serve this wrap hot, sliced in half if you want to show off the layers inside, or leave it whole for a handheld breakfast. A side of fresh greens or a simple salad cuts through the richness beautifully, and a small bowl of sriracha-mayo or sweet chili sauce for dipping takes it from weekday breakfast to something you'd order at a café.
- For a vegan version, swap the eggs for chickpea flour mixed with water and use plant-based cheese.
- If you want extra indulgence, brush the cooked wrap with melted butter and a pinch of fleur de sel right after it comes out of the pan.
- Leftover wraps can be reheated in a dry skillet for about a minute, though they're honestly best eaten immediately while the rice paper is still crackling.
Pin It This wrap taught me that some of the best meals come from working with what you have rather than following a strict plan. It's become the breakfast I make when I want something that feels a little bit special without any of the fuss.
Recipe FAQs
- → How do I soften the rice paper before cooking?
Brush or lightly spray the rice paper with water and heat in a skillet for 20-30 seconds until pliable.
- → Can I add vegetables to the wrap?
Yes, finely diced bell pepper or chopped scallions add fresh flavor and texture.
- → What type of cheese works best?
Cheddar, mozzarella, or any blend that melts well complements the eggs nicely.
- → How do I achieve a crispy texture?
Cooking the wrap on medium heat and flipping after initial browning ensures a golden, crunchy finish.
- → Is this suitable for a gluten-free diet?
Rice paper is generally gluten-free, but check packaging to avoid cross-contamination.
- → Can I customize the filling?
Additional add-ins like chopped ham, spinach, or herbs can enhance flavor and variety.