Dinner · Part 3 of 3: Tips & recipe card

Crispy Rice Paper Pizza with Egg and Spicy Mayo Tips, FAQ & printable recipe

Name: Crispy Rice Paper Pizza with Egg and Spicy Mayo
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Vietnamese-inspired
Ingredients: 2 sheets Vietnamese rice paper; 1 tbsp unsalted butter; 1 large egg; 2 tbsp chopped green onions; 2 tbsp cooked minced meat or shredded imitation crab; 1/4 cup shredded mozzarella; 1 tbsp sriracha; 1 tbsp Kewpie mayonnaise; 1 tbsp fried shallots

By Clara Weller · Oct 21, 2026

Crispy rice paper pizza topped with egg, mozzarella, scallions, and spicy mayo zigzags

Prep: 5 min
Cook: 5 min
Total: 10 min
Serves: 1

Tips for success

For the crispiest crust, resist the urge to flip the pizza too early. Let it cook undisturbed for a few minutes to develop a deep golden color.

If you’re making multiple pizzas, keep the cooked ones warm in a low oven (200°F) while you make the next. The pizza is best eaten immediately, but if you have leftovers, reheat them in a dry skillet over medium heat to restore the crunch.

Feel free to customize the toppings to your liking. Swap the meat for cooked shrimp, crumbled sausage, or even leftover taco meat. Add a sprinkle of red pepper flakes or a squeeze of lime for extra brightness.

The key is to keep the toppings relatively dry and not overload the pizza, so it stays crisp. Experiment with different cheeses, but mozzarella is classic for its meltability.

Variations

Spicy Tuna Melt: Replace the cooked meat with canned tuna (drained) and add a spoonful of sriracha mayo. Top with extra mozzarella and a sprinkle of nori flakes for a fusion twist.
Veggie Lover's: Omit the meat and add sautéed mushrooms, bell peppers, and a handful of fresh spinach. Use a dairy-free cheese alternative if needed.
Breakfast Pizza: Swap the meat for crumbled cooked sausage and add a drizzle of maple syrup for a sweet-savory breakfast treat. Serve with a fried egg on top.
Buffalo Chicken: Use shredded rotisserie chicken tossed in buffalo sauce, and drizzle with ranch dressing instead of mayo. Add crumbled blue cheese for extra tang.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a dry skillet to restore crispness.
Freezer: Freeze the cooked pizza in a single layer for up to 1 month. Reheat from frozen in a 400°F oven for 5-7 minutes.
Reheat: Reheat in a dry skillet over medium heat for 2-3 minutes per side, or in a 400°F oven for 5 minutes until crisp.

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a dry skillet over medium heat for 2-3 minutes per side, or until crisp and heated through. Avoid microwaving, as it will make the crust soggy.

This recipe is best made fresh, but you can prep the toppings in advance. Chop the green onions, cook the meat, and measure out the cheese and sauces, storing them in separate containers in the fridge.

When ready to cook, simply assemble and cook as directed. The rice paper should be kept dry until ready to use.

Serving ideas

Serve the rice paper pizza hot, straight from the pan, with extra sriracha or mayo on the side for dipping. It’s a great snack for movie night, a quick lunch, or a fun appetizer for a party. Cut it into wedges or strips for easy sharing.

Pair it with a crisp green salad or a bowl of soup for a more substantial meal. The crunchy crust and savory toppings also pair well with a cold beer or a sparkling water with lime.

Enjoy it as is, or fold it like a taco and eat it out of hand — it’s that versatile.

Frequently asked questions

Why does the rice paper tear when folding?

Rice paper is delicate, especially when it’s still warm and soft. To avoid tearing, make sure the crust is fully crisped before folding. Cook the pizza until the bottom is deeply golden and rigid. When folding, use tongs and apply gentle, even pressure. If the paper tears, it’s still edible — just serve it open-faced.

Can this be made without eggs?

Yes, you can omit the egg, but the texture will be different. The egg helps bind the toppings and adds moisture. Without it, the pizza will be crispier but less cohesive. You can brush the rice paper with a little oil or water before adding toppings to help them stick.

Is it necessary to use Kewpie mayo?

Kewpie mayo has a distinct flavor that’s richer and more savory than regular mayo, but you can substitute with regular mayonnaise. For a closer match, mix regular mayo with a pinch of sugar and a splash of rice vinegar. The sauce is part of the signature taste, so don’t skip it.

Can this be made in the oven?

While the skillet method is fastest, you can bake it in the oven. Place the rice paper on a baking sheet, add toppings, and bake at 400°F for 8-10 minutes, until crisp and golden. However, the stovetop method gives a more even crispness and is quicker.

What if the pizza is too spicy?

If you prefer less heat, reduce the sriracha to 1/2 tablespoon or omit it entirely. You can also balance the spice with extra mayo or a drizzle of honey. The fried shallots add a mild onion flavor that helps mellow the heat.

Recipe card

Crispy Rice Paper Pizza with Egg and Spicy Mayo

Prep 5 minCook 5 minTotal 10 minServes 1

Ingredients

2 sheets Vietnamese rice paper
1 tbsp unsalted butter
1 large egg
2 tbsp chopped green onions
2 tbsp cooked minced meat or shredded imitation crab
1/4 cup shredded mozzarella
1 tbsp sriracha
1 tbsp Kewpie mayonnaise
1 tbsp fried shallots

Instructions

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.
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.
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.
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.
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.
Remove the pan from heat. Drizzle the Kewpie mayonnaise and sriracha in zigzag patterns over the melted cheese. Sprinkle with fried shallots.
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.

Contains: gluten, eggs, milk, crustaceans

Estimated nutrition per serving

Calories: 450
Protein: 20 g
Carbohydrates: 25 g
Fat: 30 g

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.