Crispy Egg Rice Wraps (Print Version)
# Ingredients:
→ Wraps
01 -
4 sheets rice paper
02 -
1 tablespoon avocado oil
→ Chinese Inspired Scrambled Eggs
03 -
4 eggs
04 -
1 tablespoon sesame oil
05 -
2 teaspoons fresh ginger, minced
06 -
2 cloves garlic, minced
07 -
4 tablespoons green onions, finely chopped
08 -
2 cups spinach
09 -
2 teaspoons rice vinegar
10 -
2 teaspoons coconut aminos
# Instructions:
01 -
In a non-stick pan over medium heat, cook the ginger, garlic, and green onions in sesame oil. After about 2 minutes, stir in the spinach until wilted. Add the eggs and continue to stir until soft-scrambled (about 3-5 minutes). Remove from heat and stir in rice vinegar and coconut aminos.
02 -
Wet a piece of rice paper under running water, ensuring it is all dampened, and set it on a plate. It will continue to soften as it sits. Scoop ¼ cup of egg mixture into the center of the rice paper. Fold the bottom of the paper up over the egg mixture, followed by each side and then the top. Repeat with remaining mixture and rice paper.
03 -
Heat avocado oil in a non-stick frying pan over medium-high heat. Place each of the wraps into the frying pan seam side down. Cook for 2-3 minutes until crispy and lightly browned. Flip and cook for an additional 1-2 minutes. Remove to a plate and serve immediately.
# Notes:
01 -
This recipe is best enjoyed fresh. Avoid making more than you plan to eat.