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.