Rice Paper Egg Cheese Fold (Printable Version)

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

# Ingredient List:

→ Main

01 - 2 large rice paper wrappers
02 - 2 large eggs
03 - 1/3 cup shredded cheese (cheddar, mozzarella, or preferred variety)
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 - Fill a shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable. Lay on a clean, damp kitchen towel or board.
02 - In a small bowl, beat one egg and season with a pinch of salt and black pepper.
03 - Warm 1/2 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 of the sliced scallions and shredded cheese over the egg.
05 - Fold the sides of the rice paper inward over the filling, shaping it into 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, then flip and cook an additional 2 minutes.
07 - Repeat softening, filling, folding, and cooking steps with the remaining rice paper, egg, scallions, and cheese.
08 - Serve warm, optionally garnished with sriracha sauce or chili flakes.

# Expert Tips:

01 -
  • It comes together in under 15 minutes, which means you can actually eat this on a weekday without ordering takeout.
  • The contrast between the shatteringly crisp rice paper exterior and the soft, custardy egg inside feels like you've done something fancy, but you haven't.
02 -
  • The rice paper must be damp but not dripping when you fill it—if it's too wet, it'll tear; if it's too dry, it won't seal, and your filling will leak into the pan.
  • Medium heat is non-negotiable; I learned this the painful way when I cranked the heat to save time and ended up with a burnt exterior and a raw egg center.
03 -
  • If your rice paper tears while hydrating, don't panic—layer two slightly damp pieces together, and they'll bond into one stronger wrapper as it cooks.
  • Room-temperature egg beats slightly faster than cold egg, so pull yours from the fridge a minute or two early and you'll have a smoother, more uniform custard.
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