Breakfast · Part 3 of 3: Tips & recipe card

Crispy Rice Paper Egg Crepe with Mozzarella Tips, FAQ & printable recipe

Name: Crispy Rice Paper Egg Crepe with Mozzarella
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Cuisine: Asian Fusion
Ingredients: 1 sheet Vietnamese rice paper, 22-centimeters; 10 ml sesame oil; 1 large egg; 15 g chopped scallions; 25 g shredded mozzarella cheese; Sweet soy paste, for serving; Chili oil, for serving

By Clara Weller · Oct 15, 2026

A close-up of a golden, blistered rice paper crepe filled with fluffy eggs and melted cheese.

Prep: 2 min
Cook: 3 min
Total: 5 min
Serves: 1

Tips for success

For an extra layer of flavor, consider brushing the rice paper with a mixture of sesame oil and a tiny dash of soy sauce before adding the egg. This infuses the crust itself with a savory depth. If you prefer a spicier crepe, incorporate finely minced fresh chili or a dash of hot sauce directly into the egg before scrambling it on the rice paper.

To achieve the most consistent crispness, avoid using a lid during the cooking process. Covering the pan traps steam, which will soften the rice paper and ruin the intended texture.

If the egg is cooking too slowly, increase the heat slightly rather than covering the pan. Always serve the crepe on a warm plate to prevent the bottom from cooling too quickly and losing its crunch.

Variations

Spicy Kimchi Crepe: Add one tablespoon of finely chopped kimchi to the egg mixture before scrambling. The acidity of the fermented cabbage cuts through the richness of the cheese and adds a vibrant, spicy kick to every bite.
Mushroom and Herb Crepe: Sauté finely minced mushrooms and fresh chives in the sesame oil before adding the rice paper. This earthy variation provides a deeper umami flavor profile that pairs beautifully with the crispy rice paper base.

Storage and make-ahead

Fridge: Not recommended; store in an airtight container for up to 1 day only.
Reheat: Reheat in a dry skillet over medium heat for 1-2 minutes until warmed through and crisp.

These crepes are best enjoyed immediately after cooking. If you have leftovers, allow them to cool completely on a wire rack for no more than two hours before placing them in an airtight container.

Keep in mind that the texture will degrade significantly, becoming soft rather than crispy. They are not recommended for long-term storage as the rice paper will lose its structural integrity and crispness upon refrigeration.

While the cooking time is very short, you can prepare the scallions and shred the cheese in advance to save time. Keep the rice paper stored in its original packaging in a cool, dry place until the moment you are ready to cook.

Do not attempt to assemble the crepe ahead of time, as the raw egg will soften the rice paper and make the cooking process impossible to execute correctly.

Serving ideas

Serve the crispy rice paper crepe immediately while it is hot and at its peak crunchiness. Place it on a flat plate and serve with a side of extra sweet soy paste or chili oil for dipping.

The contrast between the hot, crispy exterior and the warm, cheesy interior is the highlight of this dish, so serving it right from the skillet is essential for the best experience.

For a more substantial meal, serve this crepe alongside a light cucumber salad or a bowl of miso soup. The fresh, crisp vegetables provide a nice textural contrast to the richness of the egg and cheese. Ensure that you have a sharp knife or a pair of kitchen shears available if you prefer to cut the crepe into smaller, bite-sized rolls for easier consumption.

Frequently asked questions

Can this be made without sesame oil?

Yes, you can substitute it with any neutral cooking oil like grapeseed or vegetable oil. However, sesame oil provides a distinct nutty aroma that is characteristic of this dish. If you omit it, consider adding a pinch of toasted sesame seeds to the final garnish to maintain the flavor profile.

Why is the rice paper not getting crispy?

The most common reason is that the pan was not hot enough or there was too much moisture in the pan. Ensure the pan is preheated properly before adding the rice paper. Additionally, avoid overcrowding the crepe with wet ingredients, as the excess liquid will steam the rice paper instead of crisping it.

Can this be made gluten-free?

Rice paper is typically made from rice flour and water, making it naturally gluten-free. However, always check the labels on your sweet soy paste and chili oil, as some brands may contain wheat-based ingredients or soy sauce that contains gluten. Use certified gluten-free alternatives to ensure the entire dish is safe.

Recipe card

Crispy Rice Paper Egg Crepe with Mozzarella

Prep 2 minCook 3 minTotal 5 minServes 1

Ingredients

1 sheet Vietnamese rice paper, 22-centimeters
10 ml sesame oil
1 large egg
15 g chopped scallions
25 g shredded mozzarella cheese
Sweet soy paste, for serving
Chili oil, for serving

Instructions

Place a non-stick skillet over medium-high heat. Brush the surface evenly with the sesame oil to ensure the rice paper does not stick and gains a toasted flavor.
Place the rice paper sheet into the warm skillet. Crack the egg directly onto the center of the rice paper and scatter the chopped scallions over the top.
Using a spatula, gently scramble the egg across the surface of the rice paper. Continue cooking at 356°F (180°C) until the egg reaches 160°F (71°C) to ensure it is cooked through, or leave it soft for your preferred texture, while the rice paper becomes blistered and crispy.
Sprinkle the shredded mozzarella cheese over the scrambled egg mixture. Once the cheese begins to melt, fold the rice paper crepe in half using your spatula.
Remove the crispy crepe from the skillet. Drizzle with sweet soy paste and chili oil before serving immediately while the edges are still shattering-crisp.

Contains: eggs, milk, sesame, soy, gluten

Food safety: This dish contains soft-cooked eggs. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories: 210
Protein: 8.5 g
Carbohydrates: 18 g
Fat: 12 g
Fiber: 0.5 g
Sugar: 1.5 g
Sodium: 320 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.