Rice Paper Omelets Original

• 份量: 1
• 总时间: 15mn

配料

2 rice paper rounds (spring roll wrappers)

2 TBSP chili crisp, or more to taste

2 large eggs

½ cup shredded cheese (Monterey Jack, cheddar, mozzarella)

1 cup chopped spinach/baby spinach

2 TBSP finely chopped scallions, or more to taste

Sriracha, for garnish

Kewpie mayonnaise (optional)

步骤

Heat a large nonstick skillet over medium-high heat.

Place the rice paper in the pan and spoon 1 TBSP of the chili crisp in the center.

Crack 1 egg on top of the chili crisp and use chopsticks or a fork to quickly whisk and scramble the egg and chili crisp together, covering the entire surface of the rice paper.

Top with ¼ cup of the shredded cheese and ½ cup of the spinach. Sprinkle with half the scallions and a generous squeeze of sriracha and drizzle of mayonnaise, if desired.

Cook until the wrapper is soft enough to fold over, about 10 seconds.

Using a spatula, fold the rice paper in half, like a quesadilla, remove from the pan, and cut in half to make 2 quarters. Repeat the process for the second omelet.

备注

"So easy So good", Kylie Sakaida

KYLE'S KITCHEN NOTE

You can use regular mayo in a squeeze bottle if you can't find Kewpie (but using a squeeze bottle is key for easy application).