Save I stumbled on this trick during a late-night kitchen experiment when I had nothing but rice paper wrappers and eggs. The texture blew my mind—crispy, shattering, chewy in all the right ways. Now it is my go-to when I want something warm and satisfying in under fifteen minutes.
Last month my friend Sarah caught me making these at midnight and demanded the recipe. We stood around the stove eating them straight from the pan, burning our fingers, not even caring. That is the kind of food this is—too good to wait for proper plates.
Ingredients
- 2 large rice paper wrappers: These transform into the most incredible crispy shell, so do not substitute with anything else
- 2 large eggs: Room temperature eggs will coat the filling more evenly and cook through beautifully
- 1/3 cup (30 g) shredded cheese: Cheddar gives you sharpness, mozzarella brings the stretch, but honestly whatever cheese you have will work
- 2 scallions, finely sliced: The fresh green onion punch cuts through the richness and brightens every bite
- 1 tablespoon vegetable oil: You need this for getting that golden, crackly crisp on the rice paper
- Pinch of salt and black pepper: Just enough to wake up all the flavors without overwhelming them
- Optional chili flakes or sriracha: If you like heat, this is where you add it—either inside or drizzled on top
Instructions
- Soften the rice paper:
- Pour warm water into a shallow dish and dip one wrapper for 10–15 seconds until it bends easily but still feels slightly firm. Lay it on a damp towel, smoothing out any folds.
- Beat the egg:
- Crack an egg into a small bowl, add a pinch of salt and pepper, and whisk until blended.
- Warm the pan:
- Heat half the oil in a nonstick skillet over medium heat until it shimmers slightly.
- Assemble the filling:
- Pour the beaten egg onto the center of the softened rice paper. Scatter half the scallions and half the cheese over the egg.
- Form the pouch:
- Fold the sides of the rice paper over the filling like an envelope, creating a neat square or rectangle. Press gently to seal.
- Crisp it up:
- Slide the pouch seam-side down into the skillet. Cook 2–3 minutes until deep golden, then flip and cook another 2 minutes until the second side is equally crisp.
- Repeat:
- Make the second pouch exactly the same way with the remaining ingredients.
Save These have become my Sunday morning ritual now. I make a big batch and eat them while leaning against the counter, watching the steam rise off the top, feeling ridiculously pleased with myself.
What To Serve Alongside
A simple green salad with a bright vinaigrette cuts through the richness and makes this feel like a proper meal. I also love them with pickled vegetables for that tangy crunch contrast.
Make It Your Own
The filling is endlessly adaptable. Try diced ham, fresh herbs like cilantro or basil, or sautéed mushrooms folded into the egg mixture. Once you get the technique down, you will start seeing possibilities everywhere.
Storage And Reheating
These are best eaten the moment they are cooked because that crisp rice paper texture is impossible to recapture. If you must save them, store in the fridge uncovered and reheat in a dry skillet to try to restore some crunch.
- Never stack hot pouches on top of each other or they will steam and lose their crispness
- If the rice paper tears while folding, just patch it with another small piece of wrapper and keep going
- Have everything ready before you soak the first wrapper since the rice paper continues to soften as you work
Save Hope these bring as much joy to your kitchen as they have to mine. Happy cooking.
Recipe FAQs
- → How do I soften rice paper for folding?
Dip the rice paper briefly in warm water for 10-15 seconds until pliable but not too soft, then place it on a damp surface to prevent sticking.
- → What cheese types work best in this dish?
Shredded cheddar or mozzarella melts well, but feel free to use your favorite cheese that melts smoothly.
- → Can I add other ingredients to the filling?
Yes, diced ham, mushrooms, or spinach can be added for extra flavor and texture variations.
- → How do I achieve a crispy exterior?
Cook the folded pouches seam-side down in a lightly oiled nonstick skillet over medium heat until golden on both sides.
- → Is there a recommended dipping sauce?
Try drizzling sriracha or sprinkling chili flakes for a bit of heat and complementary flavor.