Crispy Rice Paper Omelette

5 from 1 vote

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Course: Breakfast, brunch, Side Dish, Snack

Cuisine: Asian, Vietnamese

Keyword: 10 minutes or less, eggs, omelette, rice paper wrapper, spring roll wrapper

Prep Time: 4

Cook Time: 6

Total Time: 10

Servings: 1 person

Calories: 81kcal

Get Recipe Ingredients

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