Description
Rice Paper Omelet is a quick and inventive breakfast or snack, featuring golden, crispy rice paper sheets filled with a savory egg mixture, scallions, and herbs. This recipe transforms humble ingredients into a vibrant, flavor-packed dish that’s effortlessly satisfying, customizable, and ready in just 12 minutes.
Ingredients
Scale
For the Omelet
- 2 sheets rice paper
- 2 large eggs
- 1 tablespoon scallions, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon soy sauce or fish sauce
- 1 teaspoon sesame oil (optional)
- 1 tablespoon vegetable oil
To Serve
- Chili sauce or sriracha, for serving
- Fresh cucumber or lettuce, for garnish (optional)
Instructions
- Prepare the Egg Mixture: Crack the eggs into a mixing bowl. Add the soy sauce (or fish sauce), sesame oil if using, chopped scallions, and chopped cilantro. Whisk everything together thoroughly until well combined and slightly frothy.
- Heat the Skillet: Set a nonstick skillet over medium heat and pour in the vegetable oil, allowing it to heat up until shimmering but not smoking.
- Soften and Layer the Rice Paper: Quickly dip one sheet of rice paper into warm water for about 5 seconds, just until it softens and becomes pliable (don’t let it get too soggy). Lay it flat in the heated skillet. Repeat with the second sheet, layering it directly over the first in the pan.
- Add the Egg Mixture: Pour the whisked egg mixture evenly over the layered rice paper. Use a spatula to gently spread the mixture to the edges, ensuring even coverage.
- Cook Until Crispy: Let the omelet cook undisturbed for 3–4 minutes, until the bottom is crispy and golden and the eggs begin to set.
- Flip and Finish Cooking: Carefully flip the omelet (using a wide spatula or two if needed) and cook for another 2–3 minutes, until the other side is set and lightly browned.
- Plate and Serve: Slide the omelet onto a plate. Drizzle with chili sauce or sriracha, and garnish with fresh cucumber or lettuce if desired. Serve warm.
Notes
- For extra flavor, add a sprinkle of black pepper or a pinch of chili flakes to the egg mixture.
- Substitute or add other fresh herbs based on your preference—mint or Thai basil work well.
- Be gentle when flipping, as the rice paper becomes delicate when cooked.
- Enjoy this omelet as-is, or cut it into strips for a handheld snack or appetizer.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 omelet
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 380mg