Rice Paper Egg Cheese Fold (Print Version)

A crispy fold of rice paper with egg, scallions, and melted cheese, perfect for a quick, savory snack.

# What You'll Need:

→ Main

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

01 - Prepare a shallow dish of warm water and 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 until blended.
03 - Heat 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, then evenly sprinkle half the scallions and half the shredded cheese over the egg.
05 - Fold the sides of the rice paper inward over the filling to create a square or rectangular pouch.
06 - Carefully transfer the pouch seam-side down into the skillet and cook for 2 to 3 minutes until golden and crisp. Flip and cook for an additional 2 minutes.
07 - Repeat the softening, egg beating, filling, folding, and cooking steps with the second rice paper wrapper and remaining ingredients.
08 - Serve hot, optionally drizzled with sriracha or sprinkled with chili flakes for added heat.

# Expert Advice:

01 -
  • It comes together in 13 minutes total, which means it fits perfectly between sleep and leaving the house.
  • The rice paper gets impossibly crispy while the filling stays warm and creamy, hitting two totally different textures in one bite.
  • You can customize it endlessly—swap cheeses, add vegetables, make it your own without changing the method at all.
02 -
  • The rice paper will continue to crisp up slightly as it cools, so take it off the heat while it still feels just a touch tender in the center.
  • If your pouch leaks during cooking, the filling will scramble around the skillet—it still tastes good, but the contrast between crispy wrapper and custardy filling disappears, so work gently when transferring and flipping.
  • Water temperature matters more than you'd think; too cold and the wrapper won't soften, too hot and it tears in your hands like wet tissue paper.
03 -
  • Pat the soaked rice paper dry gently with a paper towel before filling to prevent excess moisture that makes it steam instead of crisp.
  • If you're making these for a crowd, keep finished pouches warm in a low oven while you cook the remaining batches, and plan to serve everything at once so no one gets a soggy one.
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