Rice Paper Egg Cheese Fold (Printable)

Golden rice paper fold filled with egg, scallions, and melted cheese for a savory bite.

# What You 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

# Steps:

01 - Prepare a shallow dish of warm water. Dip one rice paper wrapper for 10 to 15 seconds until pliable. Place on a clean, damp kitchen towel or board.
02 - In a small bowl, beat one egg 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 sprinkle half the scallions and half the shredded cheese over the egg.
05 - Fold the sides of the rice paper 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 for another 2 minutes.
07 - Repeat steps for soaking, filling, folding, and cooking with the second rice paper, egg, scallions, and cheese.
08 - Serve the pouches hot, optionally drizzled with sriracha or sprinkled with chili flakes.

# Expert Tips:

01 -
  • Crispy outside, creamy inside, like a savory breakfast dumpling you can make in minutes
  • Perfect for using up leftover rice paper wrappers or random cheese bits
  • The texture contrast is addictive, especially fresh from the pan
02 -
  • Rice paper tears easily if oversoaked, so watch the texture closely as you dip it
  • Flip gently but confidently once the first side is set, or the filling might spill out
  • These lose their crunch fast, so eat them right out of the pan for the best experience
03 -
  • Use a damp towel under your workspace so the rice paper does not stick while folding
  • Double the recipe easily because these disappear faster than you expect
  • Let the pouch rest for 30 seconds after cooking so the cheese sets slightly
Go Back