Save to Pinterest I stumbled on this trick during a late night kitchen experiment when I had rice paper left from spring rolls but nothing else to make. The texture transformation blew my mind. The wrapper turns shatteringly crisp while sealing everything inside, like magic.
My roommate walked in mid flip and demanded to know what smelled so good. Now she requests these whenever we have people over for brunch. The best part is watching everyone crack them open and steam escapes.
Ingredients
- 2 large rice paper wrappers: These soften quickly then crisp up beautifully in the pan, creating that satisfying crunch
- 2 large eggs: Room temperature eggs beat more evenly and cook predictably inside the wrapper
- 1/3 cup shredded cheese: Cheddar adds sharpness while mozzarella brings the serious cheese pull factor
- 2 scallions, finely sliced: Both white and green parts add mild onion flavor that pops against the rich egg
- 1 tablespoon vegetable oil: A neutral oil lets the rice paper crisp without competing flavors
- Pinch of salt and black pepper: Simple seasoning that wakes up the eggs without overwhelming the cheese
Instructions
- Soften the wrappers:
- Fill a shallow dish with warm water and dip each rice paper wrapper for 10 to 15 seconds. You want it pliable not disintegrating, then lay it on a damp towel.
- Prep your egg:
- Whisk one egg in a small bowl with salt and pepper until blended. This quick step ensures even seasoning throughout.
- Heat the pan:
- Warm half the oil in a nonstick skillet over medium heat. The surface should shimmer slightly but never smoke.
- Assemble the first pouch:
- Pour the beaten egg onto the softened rice paper then scatter with half the scallions and cheese. Work quickly so the wrapper does not dry out.
- Fold and seal:
- Fold each side toward the center like an envelope creating a neat square pouch. The egg helps hold the folds together as it cooks.
- Cook to golden:
- Transfer seam side down to the skillet and cook 2 to 3 minutes until deep golden. Flip carefully and cook another 2 minutes for crunch on both sides.
- Repeat and serve:
- Make the second pouch with remaining ingredients then serve immediately while steam still escapes when you break them open.
Save to Pinterest These became my go to when friends text they are coming over last minute. I always have the ingredients in my fridge and everyone acts like I made something complicated.
Getting That Perfect Crunch
Medium low heat is your friend here. Too hot and the rice paper burns before the egg inside finishes cooking. You want steady gentle heat that dries out the wrapper slowly.
Custom Ideas That Work
Diced ham cooks beautifully alongside the egg. Fresh herbs like cilantro or basil add brightness. A smear of sriracha inside before folding kicks up the heat.
Make Ahead Strategy
These are best straight from the pan but you can prep components ahead. Beat the eggs and slice scallions in the morning. Keep the fillings cold and assemble last minute.
- Have a clean damp towel ready before you start soaking wrappers
- Warm your serving plate so the pouches stay crisp longer
- Set out toppings like extra scallions or hot sauce for people to customize
Save to Pinterest Something about breaking through that crisp shell into warm creamy filling just works every single time.
Common Recipe Questions
- → How do you soften rice paper for folding?
Dip rice paper briefly in warm water for about 10-15 seconds until pliable but not soggy, then lay it flat on a damp surface.
- → What cheese works best in this fold?
Cheddar, mozzarella, or any shredded cheese that melts well can be used to complement the eggs and scallions.
- → Can I make this fold gluten-free?
Yes, using rice paper labeled gluten-free ensures the dish remains suitable for gluten-sensitive diets.
- → How should the fold be cooked for best texture?
Cook the fold seam-side down in a nonstick skillet over medium heat for a few minutes until golden and crisp, then flip and cook the other side similarly.
- → Are there any suggested additions to vary the filling?
Adding diced ham, mushrooms, or spinach provides nutritious and flavorful variations to the filling.