Rice Paper Eggs with Chili Crisp, Sriracha Mayo, and Fresh Tomato Recipe
Introduction
Rice Paper Eggs are a unique and flavorful breakfast or snack option that combines crispy rice paper with a tender, savory egg filling. Enhanced with spicy chili crisp and fresh tomatoes, this dish is quick to make and full of texture and zing.
Ingredients
- 1 rice paper wrapper
- 1 tablespoon chili crisp (or chili oil)
- 1 large egg
- 1 tablespoon sriracha mayo
- 2 tablespoons fresh tomatoes, chopped
- 1 teaspoon chives, chopped
Instructions
- Step 1: Place a skillet over medium heat. Add the rice paper wrapper and immediately spoon the chili crisp or chili oil on top. Spread the chili evenly over the rice paper surface to help it stay flat.
- Step 2: Crack the egg into the center of the rice paper wrapper and break it up gently with a spatula. Spread the egg evenly over the surface of the wrapper.
- Step 3: Sprinkle the chopped tomatoes or any other preferred fillings over the egg.
- Step 4: When the egg is mostly set, carefully fold the rice paper wrapper in half.
- Step 5: Slide the rice paper egg out of the skillet onto a cutting board and cut into three pieces. Drizzle with sriracha mayo and garnish with chopped chives. Serve warm.
Tips & Variations
- For extra crispiness, cook on slightly higher heat but watch closely to avoid burning.
- Try adding other fillings like sautéed mushrooms, spinach, or cheese for different flavors.
- Substitute sriracha mayo with plain mayo or a yogurt-based sauce for a milder option.
Storage
Rice Paper Eggs are best enjoyed fresh for maximum crisp texture. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet to help regain crispiness; avoid microwaving as it can make the rice paper soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular eggs instead of large eggs?
Yes, smaller or medium eggs will work, but the cook time may vary slightly due to size differences.
What if I don’t have chili crisp or chili oil?
You can substitute with another spicy oil or a few dashes of hot sauce to add heat and flavor.
PrintRice Paper Eggs with Chili Crisp, Sriracha Mayo, and Fresh Tomato Recipe
Rice Paper Eggs is a simple yet flavorful dish featuring a crispy rice paper wrapper cooked with a spread of chili crisp and topped with a perfectly cooked egg. Enhanced with fresh tomatoes, sriracha mayo, and chives, this quick recipe offers a delightful combination of heat, texture, and freshness, ideal for a savory breakfast or snack.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Main Ingredients
- 1 rice paper wrapper
- 1 tablespoon chili crisp (or chili oil)
- 1 large egg
- 2 tablespoons fresh tomatoes, chopped
- 1 teaspoon chives, chopped
Sauce
- 1 tablespoon sriracha mayo
Instructions
- Prepare the skillet: Place the skillet over medium heat to warm it up for cooking the rice paper wrapper evenly without burning.
- Cook the rice paper wrapper: Add the rice paper wrapper to the skillet and immediately top it with chili oil or chili crisp. Spread the chili evenly over the surface to help the rice paper stay flat while cooking and infuse it with flavor.
- Add the egg: Crack a large egg directly into the center of the rice paper wrapper. Using a spatula, break the yolk gently and spread the egg evenly across the surface of the wrapper to create a uniform layer.
- Add fillings: Sprinkle the chopped fresh tomatoes (or any preferred fillings) on top of the partially cooked egg for added freshness and taste.
- Fold the wrapper: Once the egg is mostly set but still slightly soft, carefully fold the rice paper wrapper in half to encase the fillings and finish cooking through.
- Serve: Slide the folded rice paper eggs out of the skillet onto a plate. Cut into thirds, drizzle with sriracha mayo, and garnish with chopped chives. Serve immediately while warm for the best texture and flavor.
Notes
- You can substitute fresh tomatoes with other fillings like sautéed mushrooms, bell peppers, or cooked bacon for variation.
- Adjust the amount of chili crisp or sriracha mayo depending on your preferred spice level.
- Use a non-stick skillet to prevent sticking and to easily slide the rice paper eggs out.
- If rice paper is brittle, briefly dip it in warm water before cooking to improve flexibility.
- Serve as a light breakfast, snack, or appetizer with a side of greens or dipping sauce.
Keywords: rice paper eggs, rice paper recipe, chili crisp eggs, quick breakfast, savory snack, Asian fusion breakfast
