Rice Paper Egg Cheese Fold (Printable)

Golden rice paper pouch filled with egg, scallions, and cheese for a savory snack or breakfast.

# What You 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 freshly ground black pepper
08 - Optional: chili flakes or sriracha, to taste

# Steps:

01 - Prepare a shallow dish with warm water and dip one rice paper wrapper for 10 to 15 seconds until pliable. Place onto a damp, clean kitchen towel or board.
02 - In a small bowl, beat one egg with a pinch of salt and pepper until combined.
03 - Warm half a tablespoon of vegetable oil in a nonstick skillet over medium heat.
04 - Pour the beaten egg into the center of the softened rice paper. Sprinkle half the sliced scallions and half the shredded cheese evenly over the egg.
05 - Fold the edges of the rice paper over the filling to create a square or rectangular pouch securely enclosing the ingredients.
06 - Transfer the pouch seam-side down to the heated skillet. Cook for 2 to 3 minutes until golden and crisp, then turn and cook for an additional 2 minutes.
07 - Repeat the softening, filling, folding, and cooking process with the remaining rice paper, egg, scallions, and cheese.
08 - Serve immediately while hot. Optionally, drizzle with sriracha or garnish with chili flakes for added heat.

# Expert Advice:

01 -
  • It comes together in under 15 minutes, making it perfect for mornings when you're hungry but not patient.
  • The rice paper gets impossibly crispy while the inside stays warm and creamy with melted cheese.
  • It feels fancy enough to impress someone at breakfast but tastes like pure comfort food.
02 -
  • The rice paper can tear if you oversoak it, so be quick with that dip. The water is there to soften it, not baptize it.
  • Don't flip too early or the bottom won't be crispy. Wait until you can smell that toasty, golden aroma.
  • If you add extra fillings like mushrooms or spinach, cook them first or they'll be raw inside the pouch.
03 -
  • If your rice paper tears while soaking, place it on a damp towel anyway and work carefully. Often it will hold together during cooking.
  • The seam of the pouch should face down when it hits the skillet for maximum crispiness and to seal everything in place.
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