Whenever I make crispy egg omelets this way, they are sure to disappear within a few minutes! You only need 5 minutes and a few simple ingredients!
Rice Paper Omelet Recipe
Serving 1
Prep and cook time: 5 minutes
For the omelet:
10 small shrimp, deveined
Pinch of salt
Pinch of white pepper
1 sheet of rice paper
1 large egg
1 ½ tablespoons of scallions
1 tablespoon oil
For the sweet and sour dipping sauce:
1 cup water
2 tablespoons rice vinegar
3 tablespoons ketchup
3 tablespoons sugar
¼ teaspoon salt
1 tablespoon cornstarch
3 tablespoons water
Rice Paper Omelet Instructions
To season the shrimp:
- In a bowl, add the deveined shrimp and season it with salt and white pepper, then mix well.
To make the omelet:
- Heat a pan over medium heat and place a sheet of rice paper on it. Crack an egg in the center and spread it out.
- Next, add the shrimp and scallions. Using a spatula, fold the rice paper in half.
- To ensure the rice paper becomes crispy, add about 1 tablespoon of oil. Cook until golden brown on both sides.
To make the dipping sauce:
- In a pot over medium heat, add the water, rice vinegar, ketchup, sugar, and salt. Whisk and bring it to a simmer. Then, pour the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it is thickened.
To serve:
- Serve the pancake the way it is or cut it in half and pair it with the dipping sauce.
