Dinner

Crispy Egg Rice Wraps Recipe

ByHarper Ellington November 30, 2025November 30, 2025

Introduction

Crispy Egg Rice Wraps are a delightful fusion of tender scrambled eggs and crisped rice paper, creating a light yet satisfying meal. Quick to prepare and full of fresh flavors, they make a perfect snack or light lunch for any time of day.

There are four pan-fried dumplings on a white plate with a blue circular pattern. Each dumpling has a thin, slightly translucent outer layer that is browned in spots on the top. Inside, the dumplings have a yellow scrambled egg layer mixed with green leafy vegetables and light brown pieces of meat. Two dumplings are whole, and two are cut open to show the soft, textured filling. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a non-stick pan over medium heat, warm the sesame oil. Add minced ginger, garlic, and green onions, sautéing for about 2 minutes until fragrant.
Step 2: Add the spinach to the pan and cook until wilted. Pour in the eggs and stir constantly to create soft-scrambled eggs, cooking for 3-5 minutes until just set.
Step 3: Remove the pan from heat and stir in the rice vinegar and coconut aminos for a tangy, savory flavor.
Step 4: Moisten one sheet of rice paper under running water until fully pliable. Lay it flat on a plate to continue softening.
Step 5: Spoon about 1/4 cup of the egg mixture into the center of the softened rice paper. Fold the bottom edge up over the filling, then fold each side inward, and roll the top edge down to seal the wrap. Repeat with remaining sheets and filling.
Step 6: Heat avocado oil in a non-stick frying pan over medium-high heat. Place each wrap seam side down and cook for 2-3 minutes until the bottom is golden and crispy.
Step 7: Carefully flip the wraps and cook for another 1-2 minutes until all sides are crisp.
Step 8: Transfer the crispy egg rice wraps to a serving plate, serve warm, and enjoy immediately for best texture and flavor.

Tips & Variations

For extra flavor, add a splash of soy sauce or chili sauce inside the egg mixture before wrapping.
Substitute spinach with kale or bok choy for a different green and texture.
Use toasted sesame oil instead of regular sesame oil for a nuttier aroma.
If you prefer a vegetarian option, omit the coconut aminos and increase rice vinegar slightly.

Storage

Store any leftover wraps in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over medium-low heat to maintain crispiness. Avoid microwaving as it can make the wraps soggy.

How to Serve

A white plate with blue dashed lines holds four square breakfast pockets. Each pocket has a thin, golden-brown crispy outer layer with some darker toasted spots. Inside, the filling is yellow scrambled eggs mixed with green spinach or herbs, visible where one pocket is slightly open. Small chopped green onions are scattered on the plate and around the pockets. The plate sits on a white marbled surface with some green onion pieces nearby, creating a fresh and simple scene. Photo taken with an iphone --ar 4:5 --v 7

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 filling a few hours in advance. Keep it refrigerated and assemble the wraps just before cooking to ensure the rice paper stays pliable and the wraps are fresh.

What can I serve with these egg rice wraps?

These wraps pair well with a light dipping sauce such as soy sauce, sweet chili sauce, or a tangy peanut sauce. A simple side salad or pickled vegetables also complements them nicely.