If you’re searching for a fresh twist on breakfast or a light lunch option, look no further than these Rice Paper Egg Wraps. Combining the delicate crispiness of rice paper with a fluffy, flavorful egg filling, this recipe is both simple and satisfying. With just a handful of ingredients like green onions, chili oil, and cilantro, you can create a dish that’s both vibrant and delicious. Whether you enjoy it open-faced with a fork and knife or rolled up for a portable meal, these wraps are sure to become a new favorite in your culinary repertoire.
Recipe
Serves 2
4 eggs
sea salt & black pepper
1 tsp. olive oil
2 rice paper sheets
2 green onions, sliced
2 tsp. chili oil
2 tsp. cilantro, sliced
1 carrot, shaved into strips with a vegetable peeler
How to Prepare
Beat the eggs, season with a sprinkle of salt and pepper, and set aside.
Preheat a medium skillet over medium heat and coat lightly with olive oil. Add a dry rice paper sheet (textured side down) and then add half the sliced green onions on top of the rice paper sheet, arranging them to distribute evenly.
Pour half the beaten egg in the middle of the rice paper sheet and then push the egg towards the perimeter with chopsticks or a spoon so the egg fills the sheet in one layer.
Cook for 1-2 minutes until the eggs are almost set, then add chili oil to taste and cook for a further 1-2 minutes until the eggs are set.
Do not flip the eggs over.
Transfer onto a plate and garnish with cilantro leaves and shaved carrots.
Enjoy open-faced with a fork and knife, or roll up and enjoy egg wrap style.
