How to Make the Perfect Rolled Rice Paper Omelette: A Step-by-Step Guide by Koji Cooks
- Michael Fennelly
- Jan 24
- 1 min read
This Rolled Rice Paper Omelette appears exotic and is a unusual dish I developed while residing in the Hawaiian jungle. The omelette is wrapped in Vietnamese Rice Paper, commonly used for Spring and Summer Rolls. They can be kept warm by covering them with aluminum foil and placing them in a 250-degree oven.
The rolled omelette offers numerous filling options: vegetarian without ham, or with added cooked shrimp, halved lengthwise, or sliced smoked salmon. I frequently prepare these, as they are easy to make and very healthy.
Rolled Rice Paper Omelette - Recipe (serves 2)
Lightly wet a sheet of Rice Paper under warm running water, remove any excess water, and lay the moistened Rice Papers side by side on a board.
Preheat a nonstick skillet over medium-high heat and coat it with Pan Spray. Crack an Egg into the skillet (refer to photo).
Place the moistened Rice Paper on top and press down to flatten the Egg (refer to photo).
Place a slice of Ham on one side of the Rice Paper (refer to photo)
Start rolling the Rice Paper from the Ham side, and continue rolling to form a 2" roll, like a crepe, (refer to photo).
Cook for two minutes, then flip and cook for an additional minute.
Keep warm or serve garnished with a bit of soy sauce, chili-garlic sauce, and sliced scallions.
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