Rice Paper Egg Roll
When you wake up a bit too late and everyone’s hangry for breakfast… these rice paper rolls are clutch for whipping up something fast and delicious! The chewy rice paper with the crunch of the seaweed and green onions creates the perfect textural balance.
How it came about…
Growing up in Taiwan, one of the most common breakfast I ate on a weekly basis was dan bing, or egg crepe. It’s made with the a sweet potato flour batter with green-onioned eggs that creates the chewiest yet flakiest contrast! It’s one of the most classic Taiwanese breakfast dishes that always satisfies your early morning munchies. In America, you can easily buy pre-made, frozen crepes in Asian grocery stores to cut down the prep work. I often feed my children dan bings for breakfast because it’s quick to whip up and so delicious! But one morning, when they firmly requested more dan bing for breakfast, we had run out of the pre-made crepes. I frantically looked into my pantry to see if there was any sweet potato flour when my eyes landed on a pack of rice papers. I thought, “Maybe I can trick them with these?” Then came a series of experiments where the rice papers broke either because it was too wet or the heat was too high until my husband came up with the brilliant idea to incorporate a sheet of seaweed. The seaweed acted as a stabilizer that allowed the rice paper to actually be rolled during the cooking process. And it was a hit with our kids! This is now our “dan bing” breakfast for when you don’t have any “bing” at home, and I love low-effort it is to put together.
Ingredients:
2 eggs (makes 3 rolls)
3 sheets of rice paper (square rice papers will make rolling easier for this recipe, but I’ve made them with round rice papers as well and it works too!)
Seaweed sheets (like ones you make sushi with)
1/8 cup of water
1 stick of thinly chopped green onions
Shredded mozzarella cheese
Kewpie mayo
Tools:
Non-stick frying pan (you want a good frying pan for this, as we all know how
sticky rice paper can become when wet!)
Plate with lip edge about the size of your rice papers
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Instructions:
Line each rice paper with a seaweed sheet
In a plate with lip edge, crack the eggs and beat them with 1/8 cup of water to thin them out
Place the rice paper with seaweed sheet into the egg wash and soak the entire surface area for 8 - 10 seconds
Immediately transfer soaked rice paper onto a lightly oiled frying pan
Cook each side of rice paper on low heat for the egg to solidify
Line the middle of the rice paper with shredded mozzarella cheese, chopped green onions, and Kewpie mayo
Roll one end of rice paper towards the other end until no edges remain
[Optional]: Make a Sriracha mayo dip to enjoy with on the side!
Serve as is or chop into bite sizes for kid-friendly portions
