Description
This quick and easy Crispy Rice Paper Egg Wraps comes together in 30 minutes! A family-friendly dinner your kids will love.
Ingredients
Scale
- 4 large rice paper wrappers
- 4 large eggs
- 1/2 cup mixed vegetables (e.g., bell peppers, carrots, spinach), finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp cooking oil (canola or sesame)
Instructions
- Start by cracking your eggs into a bowl. Add in the salt and pepper and beat lightly until well combined.
- Chop up your mixed vegetables into tiny pieces.
- Fill a large shallow dish with warm water and dip each rice paper wrapper for about 10 seconds until it’s pliable.
- Lay the softened wrapper on a clean, flat surface. Spoon the egg mixture onto the lower third, followed by a sprinkle of your chopped veggies.
- Fold in the sides over the filling, then roll it from the bottom up snugly.
- Heat your oil in a skillet over medium heat. Place the wraps seam-side down and cook until golden brown, about 3-4 minutes per side.
- Once golden, transfer the wraps to paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Notes
These wraps can be stored in the refrigerator for up to 3 days. Best enjoyed fresh!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg