Crispy Egg Rice Wraps Recipe

Introduction

Crispy Egg Rice Wraps are a delightful and light meal perfect for any time of day. These savory wraps feature soft scrambled eggs with fresh greens wrapped in delicate rice paper and pan-fried to a golden crisp. They’re quick to make and packed with flavor.

Ingredients

• 4 sheets rice paper
• 1 tbsp avocado oil
• 4 eggs
• 1 tbsp sesame oil (not toasted)
• 2 tsp fresh ginger (minced)
• 2 cloves garlic (minced)
• 4 tbsp green onions (finely chopped)
• 2 cups spinach
• 2 tsp rice vinegar
• 2 tsp coconut aminos

Instructions

1. Step 1: In a non-stick pan over medium heat, warm the sesame oil and sauté the minced ginger, garlic, and green onions for about 2 minutes until fragrant.
2. Step 2: Add the spinach to the pan and stir until wilted, then pour in the eggs and cook, stirring gently, until soft-scrambled (about 3-5 minutes).
3. Step 3: Remove the pan from heat and stir in the rice vinegar and coconut aminos. Set the egg mixture aside.
4. Step 4: Wet one sheet of rice paper under running water until completely softened, then lay it flat on a plate.
5. Step 5: Place about 1/4 cup of the egg mixture in the center of the rice paper. Fold the bottom edge up over the filling, then fold in the sides, and finally roll the top edge down to seal the wrap. Repeat with remaining rice paper and egg mixture.
6. Step 6: Heat the avocado oil in a non-stick frying pan over medium-high heat. Place each wrap seam side down in the pan and cook for 2-3 minutes until crisp and golden brown, then flip and cook for another 1-2 minutes.
7. Step 7: Transfer the wraps to a plate and serve immediately while warm and crispy.

Tips & Variations

• For extra flavor, add a sprinkle of crushed red pepper flakes or a drizzle of sriracha when serving.
• Substitute spinach with kale or bok choy for a different leafy green twist.
• Use tamari instead of coconut aminos if you want a gluten-free soy sauce alternative.
• To make the wraps vegan, replace eggs with scrambled tofu seasoned similarly.

Storage

Store any leftover egg wraps in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for a few minutes to maintain crispiness. Avoid microwaving as it can make the rice paper soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the egg mixture ahead of time?

Yes, you can make the scrambled egg mixture a few hours in advance and keep it covered in the refrigerator. Assemble and fry the wraps just before serving for the best texture.

What can I use if I don’t have rice paper?

If rice paper is unavailable, thin spring roll wrappers can be a substitute, though the texture will differ slightly. Avoid using thicker tortillas, as they won’t crisp the same way.

Crispy Egg Rice Wraps Recipe

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4.8 from 53 reviews

Deliciously crispy egg rice wraps made with soft-scrambled eggs cooked with fresh ginger, garlic, green onions, and spinach, all wrapped in delicate rice paper sheets and pan-fried to a golden crisp. These light and flavorful wraps are perfect for a nutritious breakfast or a satisfying snack.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 wraps 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Asian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wraps

• 4 sheets rice paper
• 1 tbsp avocado oil

Egg Mixture

• 4 eggs
• 1 tbsp sesame oil (not toasted)
• 2 tsp fresh ginger (minced)
• 2 cloves garlic (minced)
• 4 tbsp green onions (finely chopped)
• 2 cups spinach
• 2 tsp rice vinegar
• 2 tsp coconut aminos

Instructions

1. Prepare the Scrambled Eggs: Heat the sesame oil in a non-stick pan over medium heat. Add the minced fresh ginger, garlic, and finely chopped green onions to the pan. Sauté for about 2 minutes until fragrant. Stir in the spinach and cook until wilted. Crack the eggs directly into the pan and gently stir continuously to create soft scrambled eggs, cooking for about 3-5 minutes. Remove the pan from heat and stir in the rice vinegar and coconut aminos for added flavor.
2. Soften the Rice Paper: Run each rice paper sheet briefly under cold running water to dampen. Lay each softened rice paper on a clean plate and allow it to continue softening as you prepare the wraps.
3. Assemble the Wraps: Spoon approximately 1/4 cup of the egg mixture into the center of each softened rice paper. Fold the bottom edge of the rice paper over the filling first, then fold in the sides, and finally roll up the top edge to fully enclose the filling, creating a neat wrap. Repeat with all rice papers and egg mixture.
4. Pan-Fry the Wraps: Heat the avocado oil in a non-stick frying pan over medium-high heat. Place the wraps seam side down in the pan to seal them during cooking. Fry for 2-3 minutes until the bottom is crispy and lightly browned. Carefully flip each wrap and cook for an additional 1-2 minutes until all sides are golden and crisp.
5. Serve: Transfer the crispy egg rice wraps to a serving plate and enjoy immediately while warm and crunchy.

Notes

• Ensure the rice paper is fully softened to prevent tearing while wrapping.
• Adjust the amount of garlic and ginger to taste for more or less pungency.
• For a gluten-free option, verify that coconut aminos used are certified gluten-free.
• Serve with a dipping sauce like soy sauce or chili sauce for extra flavor.
• Use a non-stick pan to avoid sticking and ensure easier cooking and flipping of the wraps.

Keywords: crispy egg wraps, rice paper wraps, soft scrambled eggs, Asian breakfast, gluten free breakfast, spinach egg wraps, pan-fried wraps