Rice Paper Egg Cheese Fold (Printable View)

Golden crispy pouch with egg, scallions, and melted cheese, perfect for a quick snack or light breakfast.

# 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 type)
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

# How to Make It:

01 - Dip one rice paper wrapper into a shallow dish of warm water for 10 to 15 seconds until pliable, then place on a clean, damp towel or board.
02 - In a small bowl, beat one egg with a pinch of salt and black pepper.
03 - Warm half a tablespoon of vegetable oil in a nonstick skillet over medium heat.
04 - Pour the beaten egg onto the center of the softened rice paper, then evenly sprinkle half the scallions and half the shredded cheese over the egg.
05 - Fold the edges of the rice paper over the filling to create a square or rectangular pouch.
06 - Carefully place the pouch seam-side down into the skillet, cooking for 2 to 3 minutes until golden and crisp. Flip and cook an additional 2 minutes.
07 - Repeat steps for the second rice paper wrapper with remaining egg, scallions, and cheese.
08 - Serve immediately, optionally drizzling with sriracha or sprinkling with chili flakes as desired.

# Expert Tips:

01 -
  • They're ridiculously fast, yet somehow feel fancy enough to serve to people you want to impress.
  • One skillet, minimal cleanup, and you end up with something golden and crispy that won't leave you feeling weighed down.
  • The rice paper gets this almost glass-like texture when it hits the heat, which sounds weird until you taste it.
02 -
  • If your rice paper wrapper tears while soaking, it's because you left it in too long—pull it out earlier next time and embrace that it should still feel slightly stiff.
  • The moment you pour the egg, resist the urge to move things around; let it set for a solid minute before folding, or you'll be chasing raw egg everywhere.
  • That seam-side-down cook is non-negotiable for the crispy texture; it's where the magic seal happens.
03 -
  • The oil temperature is everything—too cool and you get a chewy pocket, too hot and the outside burns before the egg sets, so medium heat and a little patience is your secret weapon.
  • If you're nervous about the fold, practice with an empty rice paper first just to feel how they move, which takes about thirty seconds and removes all the anxiety.
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