Crispy Rice Paper Pizza with Egg and Spicy Mayo

Imagine a pizza that goes from pantry to plate in five minutes, with a crust so shatteringly crisp it crackles when you fold it, yet chewy enough to satisfy a late-night craving.

This viral rice paper pizza delivers all that and more: a blistered, golden sheet topped with soft scrambled egg, melty mozzarella, savory bits of meat, and a zigzag of spicy mayo and sriracha. It’s the kind of snack that feels like a cheat, but it’s made from simple ingredients you probably already have.

This rice paper pizza is a brilliant fusion of Vietnamese rice paper and western pizza toppings, cooked entirely in a skillet. The rice paper transforms from a brittle, translucent disc into a crisp-chewy crust that puffs and blisters as it cooks. A fresh egg is cracked directly onto the paper, scrambling into a soft, creamy layer that binds the toppings.

Mozzarella melts into gooey pockets, while green onions and fried shallots add freshness and crunch. The final drizzle of Kewpie mayo and sriracha brings a creamy, spicy kick that ties everything together. It’s a quick, satisfying meal or snack that’s perfect for any time of day.

Ingredients

Why this recipe works

The magic of this recipe lies in the rice paper’s ability to crisp up in a dry pan. As it heats, the rice paper puffs and blisters, creating a lattice of airy, crunchy pockets that are incredibly satisfying to bite into.

The egg acts as a binder, holding the toppings in place while adding richness and moisture. The combination of a crisp base and a tender, eggy topping creates a textural contrast that’s irresistible.

Cooking everything in one skillet keeps the process fast and foolproof. The butter adds a nutty flavor and helps the rice paper brown evenly. The egg cooks gently on the warm surface, setting into a soft, custardy layer that never turns rubbery. By the time the bottom is deeply golden, the toppings are melted and the flavors have melded into a cohesive, crave-worthy bite.

Notes and substitutions

Kewpie mayonnaise is a Japanese mayo with a richer, more savory flavor than regular mayo, thanks to the use of egg yolks and a touch of MSG. If you can’t find it, mix regular mayo with a pinch of sugar and a splash of rice vinegar to approximate the taste.

Sriracha adds heat and a hint of garlic; adjust the amount to your tolerance. The cooked meat can be anything from leftover ground beef to shredded chicken or imitation crab — use what you have.

A non-stick skillet is essential to prevent the rice paper from sticking and to allow easy flipping and folding. Medium-low heat is key: too high, and the rice paper will burn before the egg sets. The fried shallots are a final touch that adds a crispy, oniony crunch; they can be omitted or replaced with crispy fried onions from a can. This recipe is best enjoyed immediately, as the crust will soften as it sits.

• Kewpie mayonnaise: Regular mayonnaise mixed with a pinch of sugar and a splash of rice vinegar
• Cooked minced meat: Shredded rotisserie chicken, crumbled cooked sausage, or diced ham
• Shredded mozzarella: Shredded provolone, Monterey Jack, or a pizza cheese blend
• Fried shallots: Crispy fried onions from a can, or omit

Equipment

• Non-stick skillet (10-inch)
• Spatula
• Tongs
• Cutting board
• Chef's knife
• Small bowl