Rice Paper Egg Cheese Wrap (Printable)

A crunchy breakfast wrap made with rice paper, egg, melted cheese, and optional savory add-ins.

# What You Need:

→ Main

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

→ 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 or sunflower)

# Step-by-Step:

01 - Arrange all ingredients within reach, as 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; cook for 20–30 seconds until pliable.
04 - Crack one egg onto the rice paper and use a spatula to evenly spread it across the surface.
05 - Sprinkle half the shredded cheese and chosen add-ins over the egg; season with salt, pepper, and optional chili flakes.
06 - Allow to cook for 2–3 minutes until egg is mostly set and cheese begins to melt.
07 - Fold edges inward or roll the rice paper into a wrap; gently press to seal.
08 - Flip and cook for an additional 1–2 minutes until golden brown and crisp.
09 - Repeat the process with the second rice paper sheet and remaining ingredients.
10 - Serve warm, optionally halved for easier eating.

# Expert Suggestions:

01 -
  • It comes together faster than scrambled eggs and tastes infinitely more interesting.
  • The rice paper gets shatteringly crisp in a way that turns a simple egg into something you'll crave.
  • It's naturally gluten-free and works for vegetarians, making it one of those rare recipes everyone at the table can enjoy.
02 -
  • The rice paper must be softened with water or it will shatter instead of fold—this is the single most important step and the one I messed up the first two times.
  • Don't overcrowd the skillet with oil or the rice paper will fry instead of crisp; ½ tablespoon per wrap is the sweet spot.
  • If your wrap feels fragile after folding, it probably isn't cooked enough yet—give it another minute on the flip side to build structural integrity.
03 -
  • If your rice paper tears while softening, it's too dry—use a little more water or let your brush sit on it a few seconds longer before lifting it off the paper.
  • Cook on medium heat rather than high, because high heat will brown the rice paper before the egg cooks through and the cheese melts.
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