Dinner

Crispy Egg Rice Wraps Recipe

ByThomas Greene November 22, 2025November 22, 2025

Introduction

Crispy Egg Rice Wraps are a delightful twist on traditional scrambled eggs, wrapped in delicate rice paper and pan-fried to golden perfection. This recipe combines fresh spinach, aromatic ginger, and garlic for a flavorful, satisfying dish perfect for breakfast or a light meal.

The image shows four stuffed, pan-fried pieces placed on a white plate with a blue dotted pattern. Each piece has a golden brown, slightly crispy outer layer that appears to be made of thin rice paper or similar translucent wrapper. Inside, there are two visible layers: the first is a light yellow scrambled egg mixed with small bits of cooked green spinach leaves, and the second is the slightly translucent cooked wrapper that encases the filling. Two pieces are whole with rounded edges, and the other two are cut in half, showing the soft, creamy, and textured yellow egg and green spinach mixture inside. The white marbled surface underneath the plate adds clean contrast to the warm colors of the food. 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, add sesame oil, then cook the minced ginger, garlic, and green onions for about 2 minutes until fragrant.
Step 2: Stir in the spinach and cook until wilted. Add the eggs and stir continuously until softly scrambled, about 3-5 minutes. Remove from heat and mix in the rice vinegar and coconut aminos.
Step 3: Wet one sheet of rice paper under running water until fully dampened, then place it flat on a plate. It will soften further as you work.
Step 4: Spoon about 1/4 cup of the egg mixture into the center of the rice paper. Fold the bottom edge up over the filling, then fold the sides in, and finally roll from the top to seal the wrap. Repeat with remaining rice papers and filling.
Step 5: Heat avocado oil in a non-stick pan over medium-high heat. Place each wrap seam side down in the pan and cook for 2-3 minutes until crispy and golden brown.
Step 6: Flip the wraps and cook for another 1-2 minutes on the other side. Remove from pan and serve immediately for the best crispness.

Tips & Variations

Use fresh spinach or baby kale for a slightly different texture and added nutrients.
Add a pinch of chili flakes to the egg mixture for a spicy kick.
Substitute coconut aminos with soy sauce if preferred.
Serve with a dipping sauce like sweet chili or soy-ginger sauce for extra flavor.

Storage

These wraps are best enjoyed fresh for maximum crispiness. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain the crisp texture rather than microwaving, which may make them soggy.

How to Serve

The image shows four small square-shaped, golden brown pan-fried parcels on a white plate with blue dotted patterns. Each parcel has a crispy outer layer with uneven browning, revealing a soft, slightly translucent wrapper that holds a filling of yellow and green ingredients, likely scrambled eggs mixed with chopped green vegetables. The parcels sit close together near the center of the plate. The plate rests on a white marbled surface with a few small green vegetable pieces scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wraps ahead of time?

While you can prepare the scrambled egg mixture in advance, assembling and frying the wraps fresh is recommended for the best texture and flavor.

What can I use if I don’t have rice paper?

Rice paper is unique for its thin, flexible texture that crisps nicely. If unavailable, large spring roll wrappers or thin crepes might work, but the texture will be different.