Pin This The first time I made rice paper wraps for breakfast, I was skeptical. I had been using rice paper for spring rolls for years and never thought to cook it directly in a pan. The result was so incredibly crispy and satisfying that I now make these at least twice a week. The way the rice paper shatters when you bite into it, followed by the soft melted cheese and fluffy egg, is absolute perfection.
My roommate walked into the kitchen last month and asked what smelled so good. When I showed her the rice paper wrappers sizzling in the pan, she looked at me like I was crazy until I handed her a freshly made wrap. She took one bite, her eyes went wide, and immediately asked me to teach her how to make them. Now we have standing Sunday morning wrap dates where we experiment with different fillings.
Ingredients
- 2 sheets rice paper (22 cm): These transform from soft and pliable to shatteringly crisp when pan-fried. Look for them in the Asian aisle or order online. They are typically gluten-free.
- 2 large eggs: The protein base that binds everything together. Free-range eggs give the best color and flavor.
- ½ cup (50 g) shredded cheese: Cheddar adds sharpness while mozzarella provides that perfect cheese pull. A blend is ideal.
- 1 tbsp neutral oil: A high-heat oil like canola or sunflower prevents sticking and helps the rice paper crisp up beautifully.
- Optional add-ins: Chopped scallions, diced bell pepper, or chili flakes add brightness and heat. These are optional but highly recommended.
Instructions
- Mise en place:
- Have everything chopped, measured, and within arms reach before you heat the pan. The cooking moves fast once the rice paper hits the skillet.
- Heat the pan:
- Warm ½ tbsp oil in a nonstick skillet over medium heat until it shimmers slightly. The pan should be hot enough that the rice paper sizzles immediately upon contact.
- Prepare the rice paper:
- Lay one sheet in the hot pan and brush or spray with a little water. Watch it soften and become pliable within 20 to 30 seconds. This step is crucial for folding later.
- Add the egg:
- Crack an egg directly onto the softened rice paper. Use your spatula to gently spread it into an even layer, covering as much surface as possible.
- Layer the fillings:
- Scatter half the cheese over the egg. Add any optional ingredients like scallions, bell pepper, or chili flakes. Season with salt and pepper to taste.
- Cook until set:
- Let it cook for 2 to 3 minutes. The egg should be mostly set and the cheese should be melting and bubbling. The edges of the rice paper will start to turn golden.
- Form the wrap:
- Fold the edges toward the center or roll it up like a cigar. Press gently with your spatula to help the wrap hold its shape.
- Get it crispy:
- Flip carefully and cook for 1 to 2 minutes longer. You want deep golden color and audible crunch when you tap it. Repeat with the remaining ingredients.
Pin This Last weekend I made a batch for brunch and served them with sliced avocado and hot sauce on the side. My friend who claims to hate breakfast foods took one hesitant bite and then proceeded to eat two whole wraps. There is something about the combination that just works so well together.
Choosing the Right Rice Paper
Not all rice paper brands behave the same way. Some thin too much and become fragile while others stay tough and chewy. I have found that medium-weight rice paper around 22 cm diameter works best for wraps. Read the package and if it indicates it is for spring rolls or summer rolls, you are good to go.
Cheese Selection Matters
Low-moisture cheeses like aged cheddar will not melt as smoothly as younger cheeses. For the best results, grate your own cheese from a block rather than buying pre-shredded bags. The anti-caking agents in pre-shredded cheese can prevent proper melting and affect the final texture.
Make-Ahead Strategies
You can prep all the fillings the night before to streamline your morning routine. Chop vegetables and shred the cheese, storing them in separate containers in the fridge. The actual cooking takes only minutes, making this perfect for busy weekdays.
- Double the recipe and wrap extras in foil for reheating
- These reheat beautifully in a toaster oven at 350°F for 5 minutes
- Avoid the microwave or you will lose the crucial crispy texture
Pin This These wraps have become my go-to when I want something satisfying but do not want to spend hours cooking. They are simple, endlessly adaptable, and genuinely delicious.
Recipe FAQs
- → How do I soften the rice paper before cooking?
Brush or lightly spray the rice paper with water and let it sit for 20–30 seconds until pliable, making it easy to handle in the pan.
- → Can I add other ingredients to the wrap?
Yes, optional add-ins such as chopped scallions, diced bell pepper, or spices like chili flakes can enhance flavor and texture.
- → What is the best way to cook the wrap to achieve crispiness?
Cook the wrap over medium heat, first until the egg sets and cheese melts, then flip and cook 1–2 minutes more until golden and crispy.
- → Is this meal suitable for gluten-free diets?
Rice paper is typically gluten-free, but always verify packaging to avoid cross-contamination risks.
- → Can this dish be modified for a vegan diet?
Use plant-based cheese and substitute eggs with chickpea flour batter to create a vegan-friendly version of this wrap.