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10-Min Crispy Rice Paper Seafood Omelet Recipe

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Crunchy, savory, quick, and easy — this Crispy Rice Paper Seafood Omelet is a total game changer. With just a few simple ingredients, you can make two delicious omelets in just 10 minutes. It’s fast, flavorful, and satisfying. And the best part? There’s a simple trick that makes it extra crispy — stick around to find out!

Rice Paper Seafood Omelet Recipe

Serves: 2
Prep time: 4 minutes
Cook time: 6 minutes

For the omelet:
½ cup seafood mix with mussels, squid, and shrimp (pre-cooked)
Pinch of salt
Pinch of white pepper
2 sheets rice paper
2 large eggs
¼ medium cabbage, thinly sliced
½ medium carrot, shredded
2 stalks scallions, chopped
1 tablespoon cooking 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 Seafood Omelet Instructions

1. Cut the vegetables

  • Cut cabbage, carrot, and scallions.

2. Season the seafood mix

  • In a bowl, add precooked seafood mix, which includes mussels, squid, and shrimp. Season them with salt and white pepper, then mix well.

3. Make the omelet

  • In a pan over medium heat, place a sheet of rice paper in it. (Yes, the rice paper is completely dry.) Crack an egg in the center and spread it out.
  • Next, add the seafood mix, cabbage, carrots, and scallions. Cook until softened for about 1 minute. Fold it in half.
  • To ensure the rice paper becomes crispy, add about 1 tablespoon of oil. Cook until golden brown on both sides. Repeat with the rest.

Tips & notes

  • For crispy rice paper: Don’t skip the oil when cooking—this step is key to achieving a crisp texture.
  • Time-saving tip: Use pre-cut coleslaw mix instead of shredding vegetables by hand.
  • Seafood mix: I used a pre-cooked seafood mix here, so it just needs reheating. If yours is raw, add another 2–3 minutes to the cooking time.
  • Flexible filling: Swap the seafood with ham, sausage, or any leftover meat you have on hand.

12 thoughts on “10-Min Crispy Rice Paper Seafood Omelet Recipe”

    1. CiCi Li

      Hi Karen, great question! Ketchup and tomato sauce are a bit different. Ketchup is seasoned and sweetened, typically with sugar, vinegar, and spices, resulting in a tangy-sweet flavor. Tomato sauce usually means a cooked, savory sauce made from tomatoes, often without added sugar, and more neutral in taste. I hope this helps!

      Reply
    1. CiCi Li

      Hi Pat, great question! If you’re allergic to tomatoes, you can swap out the ketchup with a mix of apricot jam plus a dash of soy sauce. It gives that same sweet-tangy balance. Happy cooking!

      Reply
    1. CiCi Li

      Thank you, Susan! I used a pre-cooked seafood mix, so it just needs reheating. If yours is raw, add another 2–3 minutes to the cooking time. Enjoy!

      Reply

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