Rice Paper Egg Cheese Fold (Printable)

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

# What You'll Need:

→ Main

01 - 2 large rice paper wrappers
02 - 2 large eggs
03 - 1/3 cup shredded cheese (cheddar, mozzarella, or choice)
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

# How To Make It:

01 - Prepare a shallow dish with warm water and dip one rice paper wrapper for 10 to 15 seconds until pliable. Place it carefully on a clean, damp kitchen towel or board.
02 - In a small bowl, beat one egg with a pinch of salt and black 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. Evenly sprinkle half of the sliced scallions and shredded cheese over the egg.
05 - Fold the sides of the rice paper over the filling to create a square or rectangular pouch.
06 - Transfer the pouch seam-side down onto the skillet. Cook for 2 to 3 minutes until the bottom is golden and crisp, then flip and cook for an additional 2 minutes.
07 - Repeat the softening, egg mixture, filling, folding, and cooking steps for the second rice paper wrapper with remaining ingredients.
08 - Serve the pouches hot, optionally drizzled with sriracha or sprinkled with chili flakes to taste.

# Expert Suggestions:

01 -
  • It's faster than scrambled eggs but feels like you actually cooked something.
  • The contrast between the crispy rice paper shell and the soft egg inside is weirdly addictive.
  • You can make it with whatever cheese and herbs you have on hand.
02 -
  • Don't oversoak the rice paper or it becomes too fragile to fold—10 to 15 seconds is genuinely enough.
  • If your filling leaks during cooking, the oil splatters everywhere and you lose that molten cheese moment inside the pouch.
  • The seam goes down first so it seals and the filling stays tucked safely inside.
03 -
  • Keep a damp kitchen towel nearby to prevent your softened rice paper from drying out while you work on folding.
  • If the egg starts leaking from your pouch as it cooks, gently push it back toward the center with your spatula—most of the filling will stay put if you catch it fast.
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