Rice paper omelettes have been going viral for a while, and there is a reason: they are quick, easy, and delicious! This is my favourite way to season, cook and serve.
I like my rice paper omelettes a good size (22 cm) but if you can only get smaller sized dried rice paper – no problem – just reduce the egg mixture by half. You don’t need to wet the rice paper before you put it in the pan, when cooking on a medium heat the egg is wet enough to hydrate the rice paper a little, but you don’t want it too wet otherwise it wont crisp.
If you don’t have leek, a few chopped scallions (spring onions) will do. You can change this up though, mushrooms, tomatoes etc are also get additions.
This is fantastic as is, but if you like more heat, serve it with some Chinese crispy chilli oil.
Vietnamese rice paper omelette
- non-stick frying pan
- 1 tsp olive oil
- 1 dried rice paper (22 cm diameter)
- 2 eggs beaten
- 1 tsp tamari or soy sauce
- ½ tsp sesame oil
- ¼ leek finely sliced
- Brush the olive oil over the bottom of a non-stick pan (you can use a piece of kitchen roll to spread it and soak up any excess) and heat over a medium heat.
- Beat the eggs with the tamari/soy sauce and sesame oil
- Place the rice paper over the thinly spread olive oil
- Poor over the egg mixture and spread out to the sides of the rice paper with the back of a spoon
- Sprinkle the finely slices leeks over the top
- Cook the omelette until the eggs is cooked through, and the rice paper is beginning to turn light brown