Save Last Sunday morning I was rummaging through the pantry trying to figure out what to make with random ingredients. Found a stack of rice paper wrappers from spring rolls weeks ago, some eggs going to expire soon, and a lonely block of cheddar cheese. Threw them together in a pan not expecting much—but the crunch when I bit down was ridiculous. Now it is the first thing I think about when I want something fast but satisfying.
Made these for my sister when she crashed on my couch last month. She watched me fold them like I knew what I was doing, then took one bite and went completely silent. That is how I knew they were good. Now she texts me every few days asking if I am making them again.
Ingredients
- 2 large rice paper wrappers: Soften them just until pliable, too long and they tear, too short and they crack while folding
- 2 large eggs: Room temperature eggs beat more evenly and cook faster in the pan
- 1/3 cup shredded cheese: Cheddar gives sharpness, mozzarella melts beautifully, a mix of both is ideal
- 2 scallions, finely sliced: Both white and green parts add mild onion flavor and pop of color
- 1 tablespoon vegetable oil: Neutral oil lets the other flavors shine without overpowering
- Pinch of salt and black pepper: Simple seasoning that brings out the best in eggs and cheese
- Optional chili flakes or sriracha: Add heat if you like that sweet-spicy kick against the creamy filling
Instructions
- Soften the Rice Paper:
- Fill a shallow dish with warm water and dip one wrapper for 10 to 15 seconds until it bends easily. Lay it flat on a damp towel so it does not stick or dry out while you work.
- Beat the Egg:
- Crack one egg into a small bowl with a pinch of salt and pepper. Whisk until the yolk and white are fully combined for even cooking.
- Heat the Pan:
- Pour half the oil into a nonstick skillet and set it over medium heat. Let it warm up while you assemble the first pouch.
- Fill and Fold:
- Pour the beaten egg onto the center of the softened rice paper. Scatter half the scallions and cheese on top, then fold the sides over like an envelope to seal everything inside.
- Crisp It Up:
- Slide the pouch seam-side down into the hot skillet. Cook for 2 to 3 minutes until golden and shatteringly crisp, then flip carefully and cook another 2 minutes.
- Repeat and Serve:
- Make the second pouch the same way, then serve both immediately while the cheese is still molten and the rice paper is at its crispest.
Save The first time I served these at brunch, my friend Mike took one look, said it looked like a craft project, then proceeded to eat three in a row. That is the moment I realized this weird little experiment was actually something special.
Filling Ideas That Work
Once you get the folding down, the fillings are endless. Diced ham works beautifully, sautéed mushrooms add earthiness, fresh spinach brings a nice brightness. Keep the pieces small so everything heats through evenly and the pouch does not burst.
Getting the Crisp Right
Medium heat is your friend here. Too high and the rice paper burns before the egg sets, too low and you end up with a sad, soggy situation. Listen for that gentle sizzle and watch for deep golden color before flipping.
Sauce and Spice Options
Sriracha is the obvious move because the creamy egg and sharp cheese can handle serious heat. A dollop of mayo mixed with chili paste works too, or keep it simple with extra scallions and a dash of soy sauce.
- Mix garlic powder into the egg for an extra savory layer
- Try pepper jack cheese if you want built-in heat
- Serve with a side of sweet chili sauce for dipping
Save Hope these become your new favorite way to turn random ingredients into something that feels like a treat. Happy cooking.
Recipe FAQs
- → How do I soften rice paper without tearing?
Dip rice paper briefly in warm water for 10–15 seconds until pliable, then lay flat on a damp towel to prevent sticking and tearing.
- → What types of cheese work best in this dish?
Mild melty cheeses like cheddar or mozzarella blend well, providing creaminess without overpowering the egg and scallions.
- → Can I add other ingredients to the filling?
Yes, diced ham, mushrooms, or spinach can be added for variation, enhancing texture and flavor.
- → How do I get the pouch crispy when cooking?
Cook the folded pouch seam-side down in a hot skillet with oil, letting it brown and crisp gradually before flipping.
- → Is this dish suitable for a quick breakfast?
Absolutely. With just minutes for prep and cooking, it’s a fast and flavorful option for mornings.