Rice Paper Egg Cheese Fold (Printable)

A golden rice paper pouch filled with egg, scallions, and melted cheese, perfect for a light 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 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

# Directions:

01 - Dip one rice paper wrapper into a shallow dish of warm water for 10 to 15 seconds until pliable. Lay it flat on a clean, damp towel or board.
02 - In a small bowl, beat one egg and season with a pinch of salt and black pepper.
03 - Warm half a tablespoon of vegetable oil in a nonstick skillet over medium heat.
04 - Pour the beaten egg onto the center of the softened rice paper. Evenly sprinkle half the scallions and half the shredded cheese over the egg.
05 - Fold the edges of the rice paper over the filling to create a square or rectangular pouch.
06 - Place the pouch seam-side down in the skillet. Cook for 2 to 3 minutes until golden and crisp, then flip and cook for an additional 2 minutes.
07 - Repeat steps 1 through 6 with the second rice paper wrapper, egg, scallions, and cheese.
08 - Serve the crispy pouches hot, optionally drizzled with sriracha or sprinkled with chili flakes.

# Expert Advice:

01 -
  • Comes together faster than waiting for toast to pop, but tastes like you actually tried.
  • That contrast between shattered, golden rice paper and soft, buttery eggs is genuinely addictive.
  • Vegetarian, adaptable, and somehow fancy enough for guests but casual enough for Tuesday breakfast.
02 -
  • If your rice paper tears while soaking, pull it out immediately and use a fresher wrapper—oversaturated rice paper becomes impossible to work with.
  • The seam-side-down placement matters because that's where the crispy magic happens, and flipping at just the right moment prevents sticking.
  • Cold fillings slow down the cooking and make the wrapper less likely to crisp, so everything should be at room temperature or slightly warm.
03 -
  • Cut your rice paper into a perfect square before soaking if you want symmetrical folds—it makes the whole process cleaner and the final shape more professional looking.
  • If you're cooking for more than two people, prep all your soaked wrappers and fillings first, then cook them one at a time so everyone gets them hot off the skillet.
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