If you’ve never tried a rice paper omelette, you’re in for a real treat. This crispy, chewy, and savory dish combines the best of eggs and veggies wrapped in thin rice paper, creating a snack or meal that’s quick, fun, and packed with flavor.
Inspired by the popular Vietnamese rice paper omelette, this version is easy to make at home with simple ingredients you probably already have in your kitchen.
What is Rice Paper Omelette?
A rice paper omelette is a fusion-style dish made by cooking beaten eggs directly on top of softened rice paper, then filling it with fresh vegetables and seasonings.
In Vietnamese cuisine, rice paper omelette (also known as bánh tráng nướng) is a popular street food where rice paper is grilled, layered with egg, and topped with savory ingredients.
My take on this Vietnamese rice paper omelette recipe is pan-fried instead of grilled, which makes it super easy to whip up at home with just a skillet.
Why You’ll Love Rice Paper Omelette
- Easy to make: This dish comes together in under 15 minutes with just a few steps.
- Flavorful and savory: The soy sauce, sesame oil, and scallions infuse the omelette with umami flavor.
- Crispy yet chewy texture: The rice paper creates a lightly crispy outside while staying chewy inside.
- Versatile snack or meal: You can enjoy rice paper omelette as breakfast, lunch, or even a late-night snack.
- Unique twist on eggs: It’s not your typical omelette—this Vietnamese rice paper omelette has a crispy texture and flavor you won’t find in the usual egg dishes.
Ingredients
- Carrots: Adds natural sweetness and crunch to the filling.
- Cabbage: Brings texture and a mild earthy flavor that balances the eggs.
- Scallions: Adds freshness and a mild onion bite.
- Soy Sauce: Adds saltiness and umami depth.
- Sugar: Balances the savory flavors with a hint of sweetness.
- Sesame Oil: Provides nutty aroma and richness.
- Salt: Enhances the overall flavors.
- Rice Paper: Creates a chewy-crispy base for the omelette. Make sure to dip it quickly in water first to rehydrate it then fry it in the pan!
- Eggs: The main binding ingredient that cooks onto the rice paper.
- Neutral Oil: Ensures crisp edges without overpowering the flavor.
- Chili Oil (for garnish): Adds heat and extra flavor when drizzled on top.
- Extra Scallions (for garnish): Freshness and brightness as a finishing touch.
Customizations
- Other Veggies: Bell peppers, bean sprouts, or mushrooms would work well with the egg mixture.
- Spicy Kick: Mix chili flakes into the egg mixture if you love extra heat.
How to Make Rice Paper Omelette
Mix the Filling
In a large bowl, combine the shredded carrots, cabbage, scallions, soy sauce, sugar, sesame oil, and salt. Mix everything together and set aside.
Make the dipping sauce
In a small bowl, make the dipping sauce by mixing together soy sauce, oyster sauce, sugar, water, and sesame seeds. Set aside.
Prepare the Skillet
Heat 2 tablespoons of neutral oil in a large skillet over medium heat.
Soften the Rice Paper
Quickly dip one sheet of rice paper in cold water for 5–10 seconds until the entire surface is wet, then shake off any excess water. Immediately place the rice paper into the skillet.
Cook with Egg and Vegetables
Pour half of the beaten egg mixture over the rice paper and swirl gently with a fork so it spreads across the surface. Sprinkle a handful of the vegetable mixture on top. Cook until the egg sets, about 1–2 minutes.
Fold and Crisp
Gently fold the omelette in half, then flip until both sides are lightly golden brown. Transfer to a cutting board and repeat with the remaining ingredients.
Slice and Garnish
Use a sharp knife to cut the rice paper omelette into bite-sized pieces. Garnish with chili oil and fresh scallions. Enjoy immediately!
Storage
Rice paper omelette is best eaten fresh!
If you want to make ahead, prepare all ingredients and keep them separate then cook as instructed in my recipe.
Tips
- Work quickly with rice paper: Once dipped in water, rice paper softens fast, so transfer it to the pan immediately.
- Use medium heat: Cooking on medium prevents the rice paper from burning before the eggs set.
- Serve right away: Rice paper omelette tastes best hot and crisp straight from the pan.
Related Recipes You’ll Love
- Crispy Kimchi Rice Paper Pancake
- Lemongrass Chicken Rice Paper Dumplings
- Caramelized Banana Crispy Rice Paper Rolls
Rice Paper Omelette
Video
Equipment
Ingredients
Main Ingredients
- ½ cup carrots shredded
- ½ cup cabbage shredded
- 3 tablespoon chopped green onions
- 1.5 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Pinch of salt
- 2 sheets rice paper
- 2 eggs beaten
- 4 tablespoon Neutral oil
Garnish
- Chili oil
- chopped green onions
Dipping Sauce
- 3 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1.5 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon sesame seeds
Instructions
- In a large bowl, add shredded carrots, cabbage, scallions, soy sauce, sugar, sesame oil, and salt and mix to combine. Set aside.
- In a small bowl, make the dipping sauce by mixing together soy sauce, oyster sauce, sugar, water, and sesame seeds. Set aside.
- In a large skillet on medium heat, add 2 tablespoon neutral oil. Next, quickly dip one sheet of rice paper in cold water for 5-10 seconds until entire surface area is wet, shake off excess water, then immediately add to the pan. Add ½ of the egg mixture on top then gently swirl the pan with a fork until eggs cover entire rice paper. Spread a handful of shredded carrots and cabbage mixture on top. When eggs are cooked, about 1-2 mins, gently fold the round in half then flip until both sides are lightly brown. Transfer pancake to a cutting board. Repeat with remaining ingredients.
- Using a sharp knife, cut pancake into smaller bite sized pieces. Garnish omelettes with chili oil and chopped scallions. Enjoy immediately.
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