5-Min Rice Paper Omelet Recipe
This Rice Paper Omelet is crispy on the outside and filled with tender shrimp, egg, and scallions. Ready in just 5 minutes!
Ingredients
For the omelet
- 10 small shrimp, deveined
- Pinch of salt
- Pinch of white pepper
- 1 sheet rice paper
- 1 large egg
- 1½ tablespoons 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
Instructions
- To season the shrimp: In a bowl, combine the shrimp with salt and white pepper. Mix well and set aside.
- To start the omelet: Heat a pan over medium heat and place the dry rice paper flat in the pan. Crack the egg in the center and spread it evenly over the rice paper. Add the seasoned shrimp and scallions on top.
- To fold the omelet: Allow the egg and shrimp to begin cooking, then carefully fold the rice paper in half over the filling.
- To crisp the omelet: Add the cooking oil around the folded omelet. Continue cooking over medium heat, carefully flipping as needed, until the shrimp is fully cooked and the rice paper is golden and crispy on both sides.
- To make the dipping sauce: In a small pot over medium heat, combine 1 cup water, rice vinegar, ketchup, sugar, and salt. Bring to a simmer. Mix the cornstarch with 3 tablespoons water, then slowly stir the slurry into the sauce. Cook until thickened and remove from the heat.
- To serve: Serve the Rice Paper Omelet whole or cut in half, with the sweet and sour dipping sauce on the side.
Video
Notes
- Don't soak the rice paper: Place the rice paper directly into the pan. The heat and moisture from the egg gradually soften it as the filling cooks.
- Wait to add the oil: Adding the oil after folding gives the egg and shrimp more time to cook before the rice paper begins frying and crisping more quickly.
- Use small shrimp: Small shrimp cook quickly and fit easily inside the folded omelet.
- Flip carefully: Let the rice paper set before turning it to help prevent tearing.
- Don't overfill: Too much filling can make the omelet difficult to fold and cook evenly.
- Serve immediately: The rice paper is crispiest straight from the pan.