Description

These Crispy Egg Rice Wraps combine soft-scrambled eggs with fresh spinach and fragrant aromatics wrapped in delicate rice paper and pan-fried to golden perfection. A quick and flavorful dish perfect for a light meal or appetizer that showcases a delightful contrast of textures and savory tangy flavors from coconut aminos and rice vinegar.

Ingredients

Scale

Wraps

4 sheets rice paper
1 tbsp avocado oil

Egg Filling

1 tbsp sesame oil (not toasted)
4 eggs
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

Make the Scrambled Eggs: 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. Add the spinach and cook until wilted. Pour in the eggs and stir constantly to create soft-scrambled eggs, cooking for 3-5 minutes until just set. Remove from heat and stir in the rice vinegar and coconut aminos to infuse a tangy, savory flavor.
Prepare the Rice Paper Wraps: Moisten one sheet of rice paper under running water until fully pliable. Lay it flat on a plate to continue softening, making it easier to fold.
Assemble the Wraps: Spoon approximately 1/4 cup of the egg mixture into the center of the softened rice paper. Fold the bottom edge over the filling, then fold each side inward, and finally roll the top edge down to seal the wrap completely. Repeat with remaining sheets and filling.
Pan-Fry the Wraps: 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. Carefully flip and cook an additional 1-2 minutes until all sides are crisp and browned evenly.
Serve: Transfer the crispy egg rice wraps to a serving plate. Serve warm immediately to enjoy the best texture and flavor.

Notes

Ensure rice paper sheets are fully softened but not overly wet before wrapping to prevent tearing.
You can substitute coconut aminos with soy sauce or tamari for a similar flavor.
For added crunch, serve with a dipping sauce such as sweet chili or soy sauce.
Use a non-stick pan to prevent the wraps from sticking and tearing during frying.
Adjust the cooking time as needed for your preferred crispiness level.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian Fusion

Keywords: rice paper wraps, crispy egg wraps, Asian egg wraps, pan-fried rice wraps, gluten free appetizers