A crispy rice paper omelette is my favorite healthy, but oh so satisfying, eggy breakfast. It’s crispy, yet uses very little oil. So versatile for any choices of fillings to suit your mood and lifestyle. You can even eat it with your hands! I’ll give you six recipes for filling your rice paper egg omelette and some sauces to go with it!
Table of contents
- Watch the Recipe Video
- What’s Good About Rice Paper Omelette
- What is a Rice Paper Omelette
- Crispy Rice Paper Omelette INGREDIENTS
- FILLINGS Ideas
- EQUIPMENT
- HOW TO MAKE Crispy Rice Paper Egg Omelette
- Step-By-Step IMAGE Instruction
- Add Ins and Variations
- Cooking NOTES
- What to Serve with Crispy Rice Paper Omelette
- Questions
Watch the Recipe Video
When I went to Vietnam I fell in love with a list of things, one being the food. How did you guess?
Their use of ingredients created some of the most aromatic, intriguing, flavorful, and beautiful dishes that will forever be saved as foodie memories in my mind.
One thing different was the omelettes. These are not just eggs.
The Vietnamese have made their mark with implementing umami seasonings, colorful herbs, savory proteins, and rice paper to make breakfast a whole other worldly experience.
While I don’t normally whip up as exciting of a breakfast for myself and my busy kiddos, I will eat and make a crispy rice paper omelette several times a week that deserves a few chef’s kisses.
The best part is it looks high effort, but it whips up in ten minutes from start to finish.
What’s Good About Rice Paper Omelette
- Needs very little oil to make a full omelette meal.
- Gluten-Free
- Offers versatile options for vegan and plant-based diets
- Easy to customize with a variety of proteins and ingredients
- Fully loaded with flavor
- Perfect for Instagram-worthy photos
- Can be eaten on-the-go as a finger food.
- The fat and calories in rice paper omelette are very low in comparison to regular omelettes.
What is a Rice Paper Omelette
A rice paper omelette is a delightful and flavorsome twist on the traditional omelette or egg scramble. Originating and inspired by Vietnamese crispy egg dishes, this dish consists of egg cooked on a sheet of rice paper and then folded in half.
Eggs just got elevated.
What sets it apart is the crispy texture achieved by placing the rice paper wrapper on a hot pan with a light coating of oil.
Rice paper omelette can be as simple or as loaded as you choose.
Decide if you want it with just seasoned eggs or fill it with various vegetables, meats, or plant based proteins.
This recipe is very versatile that it can be made vegan, and it’s gluten free.
Crispy Rice Paper Omelette INGREDIENTS
To make my version of the best Rice Paper Omelette you’ll need these following ingredients.
I’ll also give you SIX Filling Ideas and some Sauce ideas!
You can choose ONE or TWO eggs when you make this recipe.
The Ingredients you Always Need for Crispy Rice Paper Omelette
- Rice Paper Wrapper – This is the same kind of wrapper used to make fresh spring rolls.
- Egg – You can choose one or two. I use one egg per omelette and add fillings and make two omelettes for a bigger meal.
- Oil – A very little amount just to lightly oil the pan. High heat tolerant oil.
- Salt – to taste
- Pepper – to taste
FILLINGS Ideas
SHIITAKE Rice Paper Omelette (my favorite and it’s ovo vegetarian). This is the omelette in the pictures.
- One Egg
- Shiitake Mushrooms – sliced thin and sautéed prior to adding to the omelette.
- Scallions – sliced thin; put inside and use as topping
- Crispy garlic Chili Oil – Topping
- Pickled Onion – Topping. Thin sliced red onion soaked in white vinegar with sugar and peppercorns. Save the rest for future use and it lasts for almost two weeks.
SIMPLE Rice Paper Omelette Filling
- Egg
- Tomato and Onion – Diced very small and sautéed before putting in as filling.
PLANT BASED All Vegan Fillings
- Vegan Egg Substitute
- Sautéed Mushroom
- Baby Spinach
- Tomato – very finely diced
- Avocado – Topping
- Cilantro – Topping
DENVER in Asia Fillings
- Egg
- Spam – pre cooked; made crispy; cut into tiny cubes
- Shredded Cheese
- Avocado – Topping
- Daikon Radish Sprouts – (optional)
KIMCHI Rice Paper Omelette
- Egg
- Scallions – sliced thin
- Steak – pre cooked, seasoned, and seared; cut very thin or into very small pieces
- Kimchi – on the side to eat when served
KID STYLE Rice Paper Omelette Filling
- Egg
- Cheese
- Pinch of Salt
Sauce Ideas
- Crunchy Garlic Chili Oil – savory, salty, perfectly balanced spice and texture. I love this MOMOFUKU Chili Crunch Oil (so good).
- Sriracha Mayo – mayo, sriracha, lemon
- Creamy Avocado Sauce – use a food processor and add some avocado, cilantro, lemon, salt, a little olive oil. Add a little mayo to make it creamier.
EQUIPMENT
- Large pan or cast iron pan. I like this carbon steel pan. It stays clean and heats perfectly like a skillet.
- large spatula
- chopsticks or fork
- small bowl
- basting brush
HOW TO MAKE Crispy Rice Paper Egg Omelette
- Prepare your ingredients because this is a fast recipe. Mix the egg just a little. Do NOT whisk it all the way. Leave it mostly unblended.
- Heat pan. Add a light amount of oil and brush the pan. The oil should be very light.
- Have the flame on the pan set to low. Add the rice paper sheet. Use your chopsticks or spatula to press it down and SLOWLY add the egg.
- Once the egg is on the sheet, use the chopsticks or back of a fork to gently move it around, all over the top of the rice paper sheet. Move the egg out and towards the edges of the rice paper. Use the chopsticks or fork to also hold the rice paper down as you move the egg around.
- Then, turn the flame up to medium-high. You will begin to hear the sear and pop of the rice paper wrapper crisping up.
- Quickly add the fillings you like.
- Fold the rice paper egg omelette in half, using the spatula.
- Crisp up both sides of the omelette until the rice paper is looking a little bubbly. You may see some golden crisp areas, but be aware not to burn the outside.
- Remove immediately and serve with any toppings. Eat right away to avoid the outside wrapper becoming soft.
Step-By-Step IMAGE Instruction
Add Ins and Variations
In addition to the fillings ideas in the ingredients section above, you can try these ingredients as well:
- Dash of fish sauce mixed with the eggs for umami seasoning
- Using just egg whites
- Use egg substitute
- Add fillings like meats, beans, or tofu
- Try toppings like daikon radish sprouts, sesame seeds, or spicy mayo.
- Cut your rice paper omelette in triangles for an easy finger food.
MORE TASTY RECIPES
Sautéed Shiitake Mushrooms Made Easy
Filipino Protein Breakfast: Rainbow Tortang Giniling
Cooking NOTES
KEY POINT: Start low and then, go high on the flame in order to properly achieve a crispy exterior to the omelette. This way you don’t have an overly cooked egg and you will get the best outer layer that’s crispy music to your ears.
- Use a utensil to hold the rice paper down as you spread the egg because when it starts to heat up with will want to change shape.
- Enjoy any fillings you like to make this recipe to your preferences.
- Use little oil and use a basting brush to brush the pan. Too much oil results in an oily and soft rice paper.
- Put wet toppings on the side until you are ready to eat.
- Serve right away for the crispiest wrapper experience.
- You CAN serve this open-faced.
What to Serve with Crispy Rice Paper Omelette
This recipe is filling on it’s own or you can make it as simple as you want it.
Simple sides like hash browns, fresh fruit, rice, and green salad make complete meals to go alongside this recipe.
Questions
Do I do anything to the rice paper wrapper before putting it in the pan?
Nope. Place the rice paper wrapper directly in the pan over the thin layer of oil.
How many calories are in rice paper?
Check your packaging, but rice paper is about 30-35 calories per sheet.
Equipment
- 1 large pan
- 1 Large Spatula
- 1 Chopsticks or Fork
- 1 small bowl
- 1 basting brush
Ingredients
- 1 Rice Paper Wrapper Sheet
- 1 Egg half-beaten
- 3 Shiitake Mushrooms sliced very thin and sautéd
- 2 tbsp Scallions thin sliced
- 1 tbsp Pickled Onion red onion, vinegar, sugar, peppercornsa
- 2 tsp Oil
Instructions
- Prepare all your ingredients because this is a very fast recipe. Mix the egg just a little. Do NOT whisk it all the way.1 Egg
- Heat pan. Add a light amount of oil and brush the pan. The oil should be a light coating.2 tsp Oil
- Have the flame on the pan set to low. Add the rice paper sheet. Use your chopsticks or spatula to press it down and SLOWLY add the egg.1 Rice Paper Wrapper Sheet
- Once the egg is on the sheet, use the chopsticks or back of a fork to gently move it around, all over the top of the rice paper sheet. Move the egg out and towards the edges of the rice paper. Use the chopsticks or fork to spread the egg and also hold the rice paper down as you move the egg around.
- Quickly add the fillings you like to one half of the omelette.3 Shiitake Mushrooms, 2 tbsp Scallions
- Fold the rice paper egg omelette in half, using the spatula. Go gently, the rice paper will be slightly stiff because it is crisping.
- Then, turn the flame up to medium-high. You will begin to hear the sear and pop of the rice paper wrapper crisping up.
- Crisp up both sides of the omelette until the rice paper is looking a little bubbly. You may see some golden crisp areas, but be aware not to burn the outside.
- Remove immediately once crispy and serve with any toppings. Eat right away to avoid the outside wrapper becoming soft.1 tbsp Pickled Onion
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