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Close-up of Rice Paper Egg Wraps filled with egg, carrots, lettuce, and other fresh ingredients.

Rice Paper Egg Wraps

These rice paper egg wraps are a quick and easy appetizer or light meal. They are filled with fresh vegetables and scrambled eggs, then wrapped in delicate rice paper.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Appetizer, Light Meal
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Wraps
  • 8 sheets rice paper wrappers
For the Filling
  • 2 large eggs
  • 1 tbsp water
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1/2 cup chopped green onions
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Equipment

  • Large bowl
  • Skillet
  • Cutting board
  • Knife

Method
 

  1. Prepare the filling: Whisk the eggs with water in a bowl. Heat a lightly oiled skillet over medium heat. Pour in the egg mixture and scramble until cooked through. Remove from heat and let cool slightly.
  2. In a separate bowl, combine the scrambled eggs, shredded carrots, shredded cabbage, and chopped green onions. Add soy sauce and sesame oil, and toss to combine.
  3. Assemble the wraps: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 20-30 seconds, until pliable.
  4. Lay the softened wrapper flat on a clean surface. Place about 1/4 cup of the filling mixture near the bottom edge of the wrapper.
  5. Fold the bottom edge of the wrapper over the filling. Fold in the sides, then tightly roll the wrapper up from the bottom to create a neat package.
  6. Repeat with the remaining wrappers and filling. Serve immediately.

Notes

You can customize the filling with other vegetables like bell peppers, spinach, or bean sprouts. Serve with your favorite dipping sauce, such as sweet chili sauce or peanut sauce.