Rice Paper Egg Cheese (Printable)

Crispy rice paper wrapped with egg and melted cheese for a quick savory breakfast.

# What You’ll Need:

→ Main

01 - 2 sheets rice paper (8.7 inch diameter)
02 - 2 large eggs
03 - ½ cup shredded cheese (cheddar, mozzarella, or blend, approx. 1.75 oz)

→ Optional Add-ins

04 - 2 tablespoons chopped scallions
05 - ½ small bell pepper, finely diced
06 - Pinch of chili flakes or black pepper

→ For Cooking

07 - 1 tablespoon neutral oil (canola or sunflower)

# How To Make:

01 - Gather all ingredients and keep them within reach as cooking proceeds quickly.
02 - Heat ½ tablespoon of oil in a nonstick skillet over medium heat.
03 - Place one rice paper sheet in the skillet and brush or spray lightly with water to soften, about 20–30 seconds until pliable.
04 - Crack one egg directly onto the softened rice paper and spread it evenly using a spatula.
05 - Sprinkle half of the shredded cheese and any desired add-ins over the egg. Season with salt, pepper, and optional chili flakes.
06 - Cook for 2 to 3 minutes until the egg is mostly set and the cheese begins to melt.
07 - Fold in the edges or roll up the rice paper using a spatula into a wrap or cigar shape, pressing gently to seal.
08 - Flip the wrap and cook for an additional 1 to 2 minutes until golden brown and crisp.
09 - Repeat the process with the second rice paper sheet and remaining ingredients.
10 - Serve hot, optionally slicing each wrap in half before plating.

# Top Suggestions:

01 -
  • It's ready in 15 minutes total, which means you can actually make it on a busy morning instead of just thinking about it.
  • The crispy rice paper stays crunchy even after the egg sets, giving you a texture you don't get from regular toast or wraps.
  • It's naturally gluten-free and feels special enough for company, casual enough for just you.
02 -
  • The rice paper will only stay crispy if you serve it immediately—let it sit even five minutes and it starts to soften, so plan to eat right when it comes out of the pan.
  • Don't skip the water step when softening the paper; it needs that brief hydration or it'll shatter and won't hold the egg, but oversaturate it and it falls apart instead of holding together.
03 -
  • If your rice paper is already slightly damaged when you take it out of the package, it will tear further when you try to soften it—use the most intact sheets and save slightly broken ones for another use.
  • The difference between soggy and crispy comes down to oil temperature and timing; once you've made these a couple of times, your hands and ears will know exactly when to flip and when to plate.
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