Crispy Rice Paper Egg Cheese (Print Version)

Golden rice paper fold filled with egg, scallions, and melted cheese for a quick savory snack.

# What You'll Need:

→ Main

01 - 2 large rice paper wrappers
02 - 2 large eggs
03 - 1/3 cup shredded cheese (cheddar, mozzarella, or choice)
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 in 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 pepper until combined.
03 - Heat 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 scallions and half the cheese evenly over the egg.
05 - Fold the sides of the rice paper over the filling to create a square or rectangular pouch.
06 - Transfer the pouch seam-side down onto the skillet. Cook 2 to 3 minutes until golden and crisp. Flip and cook an additional 2 minutes.
07 - Repeat steps 1 through 6 with the remaining rice paper, egg, scallions, and cheese.
08 - Serve hot, optionally drizzled with sriracha or sprinkled with chili flakes.

# Expert Advice:

01 -
  • It comes together in 13 minutes flat, which means you can feed yourself something actually delicious before hunger takes over.
  • The rice paper gets impossibly crispy on the outside while everything inside stays tender and melty, creating this textural contrast that just works.
  • It feels fancy enough for guests but casual enough that you won't stress making it on a random weeknight.
02 -
  • The rice paper must be warm when you fill it, but not so warm that it tears. Cold rice paper won't fold, and oversoaked rice paper disintegrates, so that sweet spot of damp and pliable is everything.
  • Don't crowd your filling. I learned this the hard way when I overstuffed one and it burst in the pan. Keep the filling toward the center, and folding becomes easy.
  • The second you hear the sizzle when the pouch hits the oil, resist the urge to touch it. Let it cook undisturbed so it develops that crispy, golden exterior that makes the entire dish work.
03 -
  • Keep a damp kitchen towel nearby while you work because rice paper dries out faster than you'd expect, and a slightly damp cloth prevents it from cracking.
  • If your cheese isn't melting fast enough, cover the skillet with a lid for the last minute of cooking to trap heat and accelerate the melting without browning the rice paper further.
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