Description

Crispy Egg Rice Wraps are a delightful and healthy twist on traditional wraps, featuring soft-scrambled eggs cooked with fragrant ginger, garlic, and fresh spinach, all wrapped in delicate rice paper and pan-fried to golden perfection. These wraps offer a delicious fusion of textures and flavors, perfect for a light lunch or satisfying snack.

Ingredients

Scale

Wraps

4 sheets rice paper
1 tbsp avocado oil

Egg Mixture

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

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 the pan from heat and stir in the rice vinegar and coconut aminos to add a tangy, savory flavor.
Prepare the Rice Paper Wraps: Moisten one sheet of rice paper under running water until fully pliable and set it flat on a plate. The sheet will continue to soften as it rests, 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 of the rice paper up over the filling, then fold each side inward, and finally roll the top edge down to seal the wrap completely. Repeat this process with the remaining rice paper sheets and egg mixture.
Pan-Fry the Wraps: Heat the avocado oil in a non-stick frying pan over medium-high heat. Place each wrapped fold seam side down into the pan and cook for 2-3 minutes until the bottom is crispy and golden brown. Carefully flip the wraps and cook for an additional 1-2 minutes until all sides are crisp.
Serve: Transfer the crispy egg rice wraps to a serving plate, serve warm, and enjoy immediately for the best texture and flavor.

Notes

Ensure rice paper sheets are fully softened to prevent tearing during wrapping.
Use non-toasted sesame oil to maintain a mild, nutty flavor without overpowering the dish.
Adjust the cooking time when pan-frying to achieve your preferred crispiness.
For a vegan variation, substitute the eggs with scrambled tofu seasoned with turmeric and nutritional yeast.
Serve with a dipping sauce like soy sauce or chili paste for an extra flavor boost.

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

Keywords: crispy egg wraps, rice paper wraps, scrambled eggs, healthy wraps, Asian-inspired, quick lunch, spinach egg wraps