Rice Paper Egg Cheese Fold (Printable Version)

Golden rice paper wrap filled with egg, scallions, and cheese for a savory, crispy delight.

# What You'll Need:

→ Main

01 - 2 large rice paper wrappers
02 - 2 large eggs
03 - 1/3 cup shredded cheese (cheddar, mozzarella, or preferred variety)
04 - 2 scallions, finely sliced
05 - 1 tablespoon vegetable oil

→ Seasoning

06 - Pinch of salt
07 - Pinch of black pepper
08 - Optional: chili flakes or sriracha, to taste

# Steps to Follow:

01 - Dip one rice paper wrapper in a shallow dish of warm water for 10 to 15 seconds until pliable. Place on a clean, damp kitchen towel or board.
02 - In a small bowl, beat one egg with a pinch of salt and black pepper until combined.
03 - Heat half the vegetable oil (½ tablespoon) in a nonstick skillet over medium heat.
04 - Pour the beaten egg into the center of the softened rice paper. Evenly sprinkle half the sliced scallions and half the shredded cheese over the egg.
05 - Fold the sides of the rice paper over the filling to create a neat square or rectangular pouch.
06 - Carefully transfer the pouch seam-side down onto the skillet. Cook for 2 to 3 minutes until golden and crisp, then flip and cook an additional 2 minutes.
07 - Repeat steps 1 through 6 with the remaining rice paper wrapper, egg, scallions, cheese, and oil.
08 - Serve the pouches hot, optionally drizzled with sriracha or sprinkled with chili flakes to taste.

# Additional Tips::

01 -
  • The rice paper creates this incredible crackly shell that somehow keeps everything gooey inside
  • It comes together in under 15 minutes but feels like something you ordered at a restaurant
02 -
  • Over soaking makes rice paper tear so watch closely during that 10 second dip
  • The egg starts cooking inside the raw wrapper so work fast once you pour it
03 -
  • Use a wide spatula and slide it fully under the pouch before flipping to avoid tearing
  • Let the pouch rest 30 seconds after cooking so the cheese sets slightly before cutting
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