Rice Paper Egg Cheese Fold (Print View)

Golden rice paper pouch filled with egg, scallions, and melted cheese, perfect for a quick savory snack.

# Components:

→ Main

01 - 2 large rice paper wrappers
02 - 2 large eggs
03 - ⅓ 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 - Prepare a shallow dish of warm water and dip one rice paper wrapper for 10 to 15 seconds until pliable. Place it on a clean, damp towel or board.
02 - In a small bowl, beat one egg with a pinch of salt and pepper until combined.
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. Sprinkle half of the sliced scallions and shredded cheese evenly over the egg.
05 - Fold the edges of the rice paper inward over the filling to form a square or rectangular pouch.
06 - Carefully 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 the softening, filling, folding, and cooking steps with the remaining rice paper, egg, scallions, and cheese.
08 - Serve hot, optionally drizzled with sriracha or sprinkled with chili flakes for added heat.

# Expert Advice:

01 -
  • It tastes like you've been cooking all morning, but your hands are free in under fifteen minutes.
  • The rice paper gets impossibly crispy in the skillet, creating this satisfying shatter when you bite through to the soft egg and melted cheese inside.
  • You can customize the fillings endlessly without changing how foolproof the whole thing is.
02 -
  • The rice paper wrapper needs to be damp but not saturated—oversoak it and it becomes fragile and tears instead of folding cleanly.
  • Don't walk away once the pouch hits the skillet; a minute of attention is all it takes to catch that perfect golden moment before it darkens too much.
  • If your filling looks watery or the egg hasn't set enough before folding, give it a few extra seconds in the pan before you attempt to fold.
03 -
  • A light hand is better than a heavy one when folding—the rice paper doesn't need force, just gentle pressure to seal.
  • If you find yourself hesitating over whether the egg is cooked enough before folding, err on the side of cooking it a bit more in the pan first; the subsequent fry will finish it beautifully anyway.
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