Rice Paper Egg Cheese Fold (Print Version)

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

# 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 - Immerse one rice paper wrapper in a shallow dish of warm water for 10 to 15 seconds until pliable. Lay it flat on a damp kitchen towel or board.
02 - Beat one large egg in a small bowl, seasoning 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 distribute half the sliced scallions and shredded cheese atop the egg.
05 - Fold the edges of the rice paper inward to enclose the filling, shaping a neat square or rectangle pouch.
06 - Transfer the pouch seam-side down to the skillet. Cook for 2 to 3 minutes until golden and crispy, then flip and cook for an additional 2 minutes.
07 - Repeat the softening, filling, folding, and cooking process with the remaining rice paper, egg, scallions, and cheese.
08 - Serve immediately while hot, optionally topped with sriracha or chili flakes for added spice.

# Expert Advice:

01 -
  • Ready faster than you can make toast, yet impressive enough for guests.
  • The rice paper turns impossibly crispy without any deep frying, making you feel secretly virtuous.
  • Endlessly hackable with whatever proteins or vegetables you have hiding in your fridge.
02 -
  • Don't let your rice paper sit too long after soaking—it'll become too soft and tear when you handle it, a lesson I learned after one soggy disaster.
  • Medium heat is your friend here; too hot and the outside burns before the egg cooks through, too low and you get chewy rice paper instead of crispy.
03 -
  • Keep your rice paper wrapper slightly damp by covering unused ones with a barely-wet paper towel—bone-dry wrappers crack, waterlogged ones tear.
  • The magic happens in those first 2–3 minutes of cooking: that's when the rice paper transforms from floppy to golden, so don't walk away from the pan.
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