Crispy Rice Paper Egg Wraps: Crunchy, Flavor-Packed Delights

Crispy Rice Paper Egg Wraps are a delightful appetizer, perfect for a crowd with their crispy exterior and customizable fillings.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 wraps

Course: Appetizers

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wraps

10 sheets Rice Paper Wrappers Store in a cool, dry place
4 large Eggs Can use chicken or duck eggs

For the Fillings

1 cup Fresh Vegetables Chopped carrots, bell peppers, cucumbers
0.5 cup Fresh Herbs Cilantro, mint, or basil

For the Seasoning

2 tbsp Low-Sodium Soy Sauce Tamari can be used for gluten-free

Equipment

Non-stick skillet
shallow dish

Method

Step-by-Step Instructions

Whisk together eggs with salt and pepper until combined. Chop and mix in fresh vegetables.
Soak each rice paper wrapper in warm water for about 10 to 15 seconds until pliable. Lay flat on a clean surface.
Position a spoonful of the egg and vegetable mixture on the bottom third of the wrapper. Add fresh herbs.
Fold the sides over the filling and roll tightly from the bottom upwards to secure the contents.
Heat oil in a skillet over medium heat. Cook the wraps seam-side down for 3 to 4 minutes per side until golden brown.
Transfer cooked wraps to a plate lined with paper towels. Serve warm with dipping sauces.

Nutrition

Serving: 1wrapCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Enjoy wraps fresh for best flavor. Store leftovers in an airtight container for up to 3 days in the fridge.

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