Description

These delicate wraps feature a translucent rice paper exterior, pan-fried to a light crispness. Inside, a savory filling of fluffy scrambled egg and tender green beans offers a harmonious blend of textures and fresh flavors. This dish presents a balanced and satisfying option, perfect as a light meal or an elegant appetizer.

Ingredients

Scale

8–10 sheets round rice paper wrappers (22cm/8.5-inch)
4 large eggs
1 cup green beans, trimmed and cut into 1-inch pieces
2 tablespoons neutral cooking oil, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
Warm water, for softening rice paper

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Instructions

Bring a small pot of lightly salted water to a boil. Add the green beans and blanch for 2-3 minutes until tender-crisp. Drain immediately and plunge into an ice bath to stop cooking, then drain thoroughly and pat dry.
In a medium bowl, whisk the eggs with salt and black pepper until well combined.
Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat. Pour in the egg mixture and scramble until cooked through but still soft, breaking it into small pieces. Remove from heat and set aside.
Set up your wrapping station: a shallow dish with warm water, a clean work surface, the cooked eggs, and the blanched green beans.
Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Lay it flat on your work surface.
Arrange a small portion of scrambled egg and green beans in the center of the bottom third of the rice paper wrapper, leaving space on the sides.
Fold the bottom edge of the wrapper over the filling, then fold in the left and right sides. Roll tightly from the bottom upwards to form a compact wrap. Repeat with the remaining wrappers and filling.
Heat the remaining 1 tablespoon of cooking oil in a large non-stick skillet over medium heat. Place the wraps seam-side down in the skillet, ensuring not to overcrowd the pan.
Cook for 2-3 minutes per side, or until golden brown and crispy. Serve immediately.

Notes

For an extra layer of flavor, serve these wraps with a side of sweet chili sauce or a soy-ginger dipping sauce.

Feel free to experiment with other quick-cooking vegetables like shredded carrots, bell peppers, or spinach.

To prevent sticking, ensure your skillet is well-oiled and heated before adding the wraps.

These wraps are best enjoyed fresh, but assembled wraps can be stored in the refrigerator for up to an hour before pan-frying.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 300 kcal (per serving of 3 wraps)
Fat: 15g (per serving of 3 wraps)
Carbohydrates: 30g (per serving of 3 wraps)
Protein: 15g (per serving of 3 wraps)