Crispy Rice Paper Pizza with Egg and Spicy Mayo Step-by-step instructions

Before you start

Before starting, gather all your ingredients and have them within reach. Chop the green onions and measure out the toppings so you can add them quickly once the egg starts to set.

If using cooked meat, make sure it’s already cooked and warm, or quickly reheat it in the microwave. Have your skillet and spatula ready. The entire cooking process takes about five minutes, so being organized is key.

Instructions

Building the Base

1. 1Start the Crust
   Place a non-stick skillet over medium-low heat. Add the butter and let it melt, tilting the pan to coat the bottom. Lay one sheet of rice paper in the pan; it should lie flat. Let it warm for about 15 seconds until it starts to soften and slightly blister.
   Look for The rice paper begins to wrinkle and puff slightly at the edges.
   Tip Keep the heat medium-low so the paper doesn't burn before the egg sets.
2. 2Add the Egg
   Crack the egg directly onto the rice paper. Using a spatula, gently scramble the egg across the entire surface, spreading it into an even layer. Let it cook undisturbed for 30 seconds until the egg begins to set.
   Look for The egg turns opaque and starts to firm up around the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Work gently to avoid tearing the rice paper. The egg will help bind the crust.
3. 3Layer the Toppings
   Sprinkle the chopped green onions, cooked minced meat or shredded imitation crab, and shredded mozzarella evenly over the egg. Press the toppings lightly with the spatula so they adhere.
   Look for The cheese starts to melt and the toppings look evenly distributed.
   Tip Distribute toppings in a single layer for even melting and crispness.

At this point, the rice paper should be slightly softened and starting to blister. The egg is spread across the surface and beginning to set, turning from translucent to opaque.

The toppings are evenly distributed, and the cheese is starting to melt. The pan should smell buttery and savory. Before moving on, make sure the egg is not too runny — if it is, give it a few more seconds to set.

Crisping and Finishing

4. 4Crisp the Bottom
   Cook for 2 to 3 minutes, occasionally pressing down with the spatula, until the bottom is deeply golden and crisp. The rice paper will blister and puff in spots. Use tongs to lift an edge and check the color.
   Look for The bottom is deeply browned and the crust feels rigid when lifted.
   Tip If the pan gets too hot, lower the heat to prevent burning before the egg sets.
5. 5Finish the Egg
   Continue cooking until the egg is fully set and no longer moist on top, about 1 to 2 minutes more. The internal temperature of the egg should reach 160°F (71°C) for food safety.
   Look for The egg is firm to the touch and the cheese is completely melted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top is still glossy, cover the pan briefly to trap heat and set the egg.
6. 6Drizzle the Sauces
   Remove the pan from heat. Drizzle the Kewpie mayonnaise and sriracha in zigzag patterns over the melted cheese. Sprinkle with fried shallots.
   Look for The sauces form beautiful ribbons and the shallots add a golden crunch.
   Tip Drizzle generously but not so much that the crust becomes soggy.

The bottom of the pizza should be deeply golden and crisp, with visible blisters and a rigid texture when lifted. The egg is fully set and the cheese is melted and bubbly. The sauces are drizzled in zigzags, and the fried shallots add a golden crunch. The pizza should look vibrant and inviting, with a glossy sheen from the mayo and sriracha.

Folding and Serving

7. 7Fold and Serve
   Using tongs, fold the pizza in half with a firm, confident motion. The crust should crack audibly. Transfer to a cutting board, let cool for 1 minute, then slice and serve hot.
   Look for The fold produces a crisp snap and the filling stays intact.
   Tip Folding while hot gives that iconic crunchy sound and makes it easier to eat.

The pizza is folded in half, producing a loud crack that signals its crispness. The filling stays intact, and the crust holds its shape. The pizza is hot, with melted cheese stretching between the folds. It’s ready to be sliced and served immediately, best enjoyed while the crust is still crunchy.

Common mistakes

One common mistake is using too high heat, which burns the rice paper before the egg has a chance to set. Keep the heat at medium-low and be patient. Another mistake is overloading the pizza with too many toppings, which can make it soggy and difficult to fold.

Stick to the amounts given. Finally, don’t skip the butter — it adds flavor and helps the crust brown evenly. If the egg starts to set too quickly, reduce the heat and cover the pan briefly to finish cooking the top.

How to tell it’s done

The pizza is done when the bottom is deeply golden and crisp, and the egg is fully set with no wet spots. The internal temperature of the egg should reach 160°F (71°C) for food safety.

To check, lift the edge with a spatula and look for a crisp, golden-brown crust. The cheese should be completely melted and the toppings should be heated through. When you fold it in half, the crust should crack audibly, signaling that it’s perfectly crispy.

• Egg dishes: 160°F (71°C) in the thickest part