Rice Paper Egg Cheese Wrap

# What You’ll Need:

01 - 2 sheets rice paper, 8.7 inch diameter

02 - 2 large eggs

03 - ½ cup shredded cheese (cheddar, mozzarella, or blend), approximately 1.75 oz

04 - 2 tablespoons chopped scallions

05 - ½ small bell pepper, finely diced

06 - Pinch of chili flakes or black pepper

07 - 1 tablespoon neutral oil (canola, sunflower)

01 - Prepare all ingredients and arrange them within easy reach, as cooking proceeds rapidly.

02 - Warm ½ tablespoon of oil in a nonstick skillet over medium heat.

03 - Place one rice paper sheet in the skillet and lightly brush or spray with water to soften; this takes about 20 to 30 seconds until pliable.

04 - Crack one egg onto the rice paper and gently spread it across the surface with a spatula.

05 - Sprinkle half of the shredded cheese and desired add-ins over the egg; season with salt, pepper, and optional chili flakes.

06 - Cook for 2 to 3 minutes until the egg is mostly set and the cheese begins to melt.

07 - Fold in the edges or roll the rice paper into a wrap or cigar shape, pressing gently to seal.

08 - Flip and cook for an additional 1 to 2 minutes until golden brown and crispy.

09 - Repeat the process with the second rice paper sheet and remaining ingredients.

10 - Serve hot, optionally sliced in half for easier handling.

01 -

It transforms into something impossibly crispy in minutes, no dough or waiting required
The rice paper creates this delicate shatter crunch that you cannot get from regular tortillas

02 -

Do not rush the water softening step, the rice paper will crack when you try to fold it
Keep the heat at medium, high heat burns the rice paper before the egg cooks through

03 -

Let the wrap rest on a wire rack for one minute after cooking, this keeps it crispy instead of soggy
Use a spatula with a thin edge for easier flipping and folding without tearing