Crispy Egg Rice Wraps Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedandproud.com/crispy-egg-rice-wraps-recipe/
