Rice Paper Egg Cheese Fold (Printable)

Golden rice paper pouch with eggs, cheese, and scallions offers a quick savory bite.

# What You'll Need:

→ 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

# How to make it:

01 - Dip one rice paper wrapper into a shallow dish of warm water for 10 to 15 seconds until pliable. Place it onto a clean, damp towel or board.
02 - In a small bowl, beat one large 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 cheese over the egg.
05 - Fold the edges of the rice paper over the filling to create a sealed 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 remaining rice paper, egg, scallions, and cheese.
08 - Serve hot, optionally drizzled with sriracha or sprinkled with chili flakes.

# Recipe Expert Tips:

01 -
  • Ready in under 15 minutes with pantry staples you probably already have.
  • The edges get impossibly crispy while the cheese inside melts into those warm eggs.
  • It bridges breakfast and snack in a way that makes weekday mornings feel a little less rushed.
02 -
  • Don't oversoak the rice paper or it becomes too fragile to fold—10 to 15 seconds is the sweet spot, and you'll feel when it's right.
  • The seam-side down positioning is what creates those crispy, lacy edges that make this dish memorable.
03 -
  • Make sure your pan is truly nonstick and preheated—this prevents sticking and ensures even browning without needing excess oil.
  • If you want to prep ahead, you can beat your eggs and measure your toppings the night before, but fold and cook fresh each time for maximum crispiness.
Return