Rice Paper Egg Wrap

Hey everyone! 👋 Today, I’m super excited to share one of my go-to quick and delicious recipes – the Rice Paper Egg Wrap! 🍳🌯 This little gem is perfect for those busy mornings or lazy afternoons when you want something tasty without spending too much time in the kitchen. It’s light, flavorful, and packed with fresh ingredients like green onions, cilantro, and a touch of chili oil for that extra kick. Let’s dive in and get cooking!

Try this recipe: Tortang Giniling (Filipino Beef Omelet)

What you’ll need

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

Let’s talk key ingredients! 🌟 The eggs are the heart of our Rice Paper Egg Wrap, providing a fluffy, protein-packed base seasoned with sea salt and black pepper. The rice paper sheets add a unique, chewy texture. Fresh green onions and cilantro bring a burst of flavor and crunch, while chili oil gives it a delightful kick. Lastly, the shaved carrot strips add a sweet, crunchy contrast. Together, these ingredients make a wrap that’s light, tasty, and totally satisfying! 🍳🌯🥕🌿🌶️

Try this recipe: Sweet Potato Spanish Omelet

What you’ll need to do to make Rice Paper Egg Wrap

Prep time: 5 mins Cook time: 5 mins

Ready to whip up something delicious and super quick? Let’s make some Rice Paper Egg Wraps!

Beat the Eggs: Start by beating 4 eggs in a bowl. Add a pinch of sea salt and black pepper. Easy peasy!

Heat the Pan: Grab a medium skillet and heat it over medium heat. Add a tiny bit of olive oil – just enough to coat the bottom.

Add the Rice Paper: Pop a dry rice paper sheet in the pan, textured side down. Sprinkle half of your sliced green onions evenly on top.

Pour the Egg: Pour half of the beaten eggs into the middle of the rice paper. Use chopsticks or a spoon to gently spread the egg out to the edges, making a nice, even layer.

Cook the Egg: Let it cook for about 1-2 minutes until the eggs are almost set. Then drizzle on some chili oil – as much or as little as you like. Cook for another 1-2 minutes until the eggs are fully set. No flipping needed!

Finish and Serve: Carefully slide your creation onto a plate. Garnish with fresh cilantro leaves and those beautiful shaved carrot strips.

Now, dig in! You can enjoy this open-faced with a fork and knife, or roll it up and eat it like a wrap. Either way, it’s going to be delicious. Enjoy!

How’s that? Happy cooking! 🥳 Check out my other breakfast recipes.

Some possible substitution and improvisation ideas for the recipe

Here are some fun substitution and improvisation ideas for the Rice Paper Egg Wrap:

Try this recipe: Omelet With Cottage Cheese and Basil

Substitutions:

1. Eggs: Try scrambled tofu for a vegan version.
2. Rice Paper Sheets: Use tortillas or nori sheets if you don’t have rice paper.
3. Green Onions: Swap with chives or finely sliced leeks.
4. Chili Oil: Use sriracha, hot sauce, or even a sprinkle of red pepper flakes.
5. Cilantro: Substitute with fresh parsley, basil, or mint if you’re not a fan of cilantro.
6. Carrot Strips: Use cucumber strips, bell pepper slices, or even zucchini ribbons for a different crunch.

Improvisations:

1. Add Protein: Throw in some cooked shrimp, chicken, or tofu for extra protein.
2. Extra Veggies: Add thinly sliced bell peppers, mushrooms, or spinach for more veggies.
3. Cheese: Sprinkle some shredded cheese like cheddar or feta for a creamy twist.
4. Spice It Up: Add a dash of cumin, paprika, or turmeric to the eggs for extra flavor.
5. Sauces: Drizzle some hoisin sauce, soy sauce, or a squeeze of lime juice on top for added zing.
6. Nuts & Seeds: Sprinkle some toasted sesame seeds or crushed peanuts for a nice crunch.

Get creative and make it your own! Enjoy experimenting and finding your perfect combo. 😊🍳🌯🌶️🥕

Some useful tips for the recipe

Here are some useful tips to help you nail the Rice Paper Egg Wrap recipe:

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Soften the Rice Paper: If you find the rice paper too stiff, briefly dip it in warm water before placing it in the skillet. This will make it more pliable and easier to work with.

Even Egg Spread: When spreading the beaten eggs, make sure to move quickly and evenly to cover the entire rice paper. This helps the egg cook uniformly and prevents any spots from being too thick.

Heat Control: Cook on medium heat to ensure the eggs set properly without burning the rice paper. If the skillet gets too hot, the rice paper can become too crispy.

Non-Stick Skillet: Use a non-stick skillet to prevent the rice paper from sticking and tearing. If you don’t have a non-stick skillet, make sure to add a bit more oil.

Fresh Ingredients: Use fresh cilantro, green onions, and carrots for the best flavor and texture. Fresh herbs and veggies make a huge difference in the overall taste.

Customization: Don’t be afraid to customize! Add your favorite veggies, proteins, or sauces to make the wrap your own.

Roll Gently: If you choose to roll the wrap, do it gently to avoid tearing the rice paper. Start from one edge and roll tightly but carefully.

Serve Immediately: These wraps are best enjoyed fresh off the skillet. The rice paper can become chewy if left to sit too long.

Prep Ahead: For a quicker assembly, prep your veggies and beat the eggs ahead of time. This makes the cooking process even faster.

Experiment with Flavors: Feel free to experiment with different herbs and spices in the eggs for a unique twist each time you make it.

Some serving suggestions

Here are some great serving suggestions for your Rice Paper Egg Wrap:

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With a Side Salad: Pair your wrap with a fresh side salad. A simple mixed greens salad with a light vinaigrette would complement the flavors nicely.

Dipping Sauce: Serve with a small bowl of soy sauce, hoisin sauce, or a tangy peanut sauce for dipping. These add extra flavor and fun to your meal.

Fruit on the Side: A side of fresh fruit like sliced oranges, berries, or a small fruit salad can add a refreshing, sweet contrast to your savory wrap.

Soup Pairing: Pair the wrap with a light soup like miso soup or a clear vegetable broth for a more filling meal.

Sliced Avocado: Add some sliced avocado on top or on the side for a creamy, delicious addition that pairs well with the flavors of the wrap.

Rice or Quinoa: Serve the wrap alongside a small portion of steamed rice or quinoa to make it a more substantial meal.

Pickled Veggies: Add a side of pickled vegetables like carrots, radishes, or cucumbers. The tanginess of the pickles can add a nice contrast to the flavors of the wrap.

Extra Greens: Serve the wrap on a bed of baby spinach or arugula for an added boost of greens and a slight peppery flavor.

Smoothie or Fresh Juice: A refreshing smoothie or fresh-pressed juice can be a perfect beverage pairing. Consider a green smoothie or a citrus juice for a burst of freshness.

Nuts and Seeds: Sprinkle some toasted sesame seeds or chopped nuts on top of the wrap for added texture and flavor.

Some storage suggestions

Here are some storage suggestions for your Rice Paper Egg Wraps:

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Refrigeration: If you have any leftovers, store them in an airtight container in the refrigerator. Make sure the wraps are completely cooled before storing to prevent condensation.

Individual Wrapping: If you’re meal prepping or planning to eat the wraps later, wrap each one individually in plastic wrap or aluminum foil before storing them in the fridge. This helps prevent them from sticking together and keeps them fresh longer.

Use Within a Few Days: Rice paper tends to become soggy over time, so it’s best to consume the wraps within 2-3 days for the best taste and texture.

Reheating: When you’re ready to eat, you can reheat the wraps in the microwave for a minute or so until warmed through. Alternatively, you can heat them in a skillet over medium heat for a few minutes on each side until heated.

Keep Ingredients Separate: If you’re storing leftover ingredients separately, keep the sliced veggies and herbs in a separate container from the cooked eggs to maintain their freshness.

Freezing: While rice paper wraps don’t freeze well due to their delicate texture, you can freeze any leftover cooked eggs separately and use them later in other dishes like fried rice or breakfast burritos.

Assemble Fresh: For the best taste and texture, it’s generally recommended to assemble the wraps fresh rather than preparing them in advance and storing them.

By following these storage suggestions, you can keep your Rice Paper Egg Wraps fresh and delicious for longer! 🍳🌯❄️

Try this recipe: Fluffy Protein Pancakes with Blueberry Sauce

And there you have it, folks! 🎉 My Rice Paper Egg Wrap is all done and ready to enjoy. Whether you decide to eat it open-faced with a fork and knife or roll it up and go full-on wrap style, I guarantee it’s going to be a hit. It’s quick, it’s easy, and it’s bursting with flavor. I hope you love making (and eating) this as much as I do. Don’t forget to share your creations and let me know how it turned out. Happy cooking! 🍳🌯😊

Glycemic Index: 59 (Moderate) Glycemic Load: 6 (Low)

Rice Paper Egg Wrap

In just 10 minutes, you'll have a delicious wrap with eggs, green onions, and a spicy kick. Great for breakfast or a snack. Let’s dive in!

 

Courses: Breakfast Recipe Keys: Dairy Free Gluten Free Low Carb

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Prep Time 5 mins Cook Time 5 mins Total Time 10 mins Difficulty: Beginner Servings: 2 Estimated Cost: $ 4 Calories: 212

Ingredients

Servings

• 4 eggs

• sea salt and 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

Instructions

1. Step 1:

   Beat the eggs, season with a sprinkle of salt and pepper, and set aside.

2. Step 2:

   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.

3. Step 3:

   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.

4. Step 4:

   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.

5. Step 5:

   Transfer onto a plate and garnish with cilantro leaves and shaved carrot.

6. Step 6:

   Enjoy open-faced with a fork and knife, or roll up and enjoy egg wrap style.

   

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 230kcal

% Daily Value *

Total Fat 15.27g24%

Sodium 496.21mg21%

Total Carbohydrate 10.47g4%

Dietary Fiber 1.46g6%

Sugars 1.96g

Protein 12.04g25%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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