Rice Paper Egg Cheese Fold (Print)

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

# Ingredients:

→ 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

# Instructions:

01 - Prepare a shallow dish with warm water. Dip one rice paper wrapper for 10 to 15 seconds until pliable. Place it on a clean, damp towel or board.
02 - In a small bowl, beat one egg 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 into the center of the softened rice paper. Evenly sprinkle half the scallions and half the shredded cheese over the egg.
05 - Fold the sides of the rice paper over the filling to form a square or rectangular pouch.
06 - Transfer the pouch seam-side down to the skillet. Cook for 2 to 3 minutes until golden and crisp. Flip and cook for another 2 minutes.
07 - Repeat the softening, egg mixture, assembling, folding, and cooking steps with the second rice paper, egg, scallions, and cheese.
08 - Serve hot, optionally drizzled with sriracha or sprinkled with chili flakes.

# Pro Tips:

01 -
  • The rice paper gets impossibly crispy and shatters on your first bite, like edible parchment that somehow tastes savory and buttery.
  • It's faster than toast and more elegant than scrambled eggs, making breakfast feel like a small celebration.
  • You can stuff it with whatever's in your fridge, so it adapts to your mood rather than the other way around.
02 -
  • The rice paper needs to be exactly pliable enough to fold without tearing—this is learned through doing it a few times, not reading about it.
  • If your egg leaks out the sides while cooking, the wrapper isn't sealed well enough; next time press the folds a bit firmer before it hits the pan.
  • Don't skip letting the pouch sit seam-side down for the full 2–3 minutes on the first side, or you'll flip it and find the bottom is still pale and soft.
03 -
  • Keep a damp kitchen towel nearby while you work—it prevents the softened rice paper from drying out and cracking, and you'll thank yourself halfway through.
  • If you're making more than two, prepare your second egg and filling while the first pouch is cooking, so you're not scrambling when you need to fold the next one.
  • Serve immediately, because the wrapper loses its crispness within minutes and becomes chewy—that golden exterior is the whole point.
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