This rice paper omelette is a spin on a beloved Vietnamese street food. While the traditional version is made with grilled rice paper, quail egg and an assortment of toppings/seasonings, this adaptation is slightly different.
Here we pan-crisp the rice paper and use chicken egg instead. You can use the suggested toppings or mix and match different ones to make this recipe uniquely yours. It's a must-try!
Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.
- Egg – use a large egg as you have to split it between two sheets. Make sure it's at room temp so it starts cooking quickly.
- Rice paper sheets – I get sheets that are 22 to 25 cm (8.5 to 10 inches) in diameter. Big enough to hold the toppings, small enough to fit in a standard frying pan. No need to wet these like we do when making spring rolls. Oh and check the ingredients. Choose a variety made with rice or a mix of rice and tapioca – with rice listed first. This listing order indicates a higher rice content. Avoid options containing only tapioca as these will likely stick to the pan when cooked. Look for products made in Vietnam.
- Chili oil – or chili crisp. Use any kind you prefer, but stick to the mentioned quantity. You don't want too much oil. Azlin has a good recipe for Vietnamese-style homemade chili oil you can use. You'll find many varieties available online and in Asian supermarkets.
- Chicken – I use canned chicken for convenience, but when I have leftover chicken I use that. Drain the canning liquid and shred before measuring. You can even skip the chicken altogether. See more protein options below.
- Green onion – aka scallions. Slice them finely for even distribution and taste.
- Cheddar cheese – freshly grated is better than pre-grated store-bought varieties. I prefer flavored or smoked cheese.
- Mayonnaise – I like the richness of kewpie mayo, but regular works too.
- Sriracha – use as much or as little as you like depending on your heat preference.
How to make rice paper omelette
Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.
Step 1 – place a non-stick frying pan on medium heat. Once heated, put 1 dry sheet of rice paper on it. Warm it for 1 to 2 minutes while using a turner/spatula to gently press it down.
Step 2 – when the rice paper starts to look opaque, add 1 teaspoon chili oil on top and use the back of a spoon or a basting brush to spread it all over.
Step 3 – now pour half of a beaten egg. Use a spoon to spread it all over. Let the egg cook a bit until it starts to set.
Step 4 – then evenly sprinkle 3 tablespoons shredded chicken (that's seasoned with some pepper) and 2 tablespoons shredded cheddar on top.
Step 5 – cook 1 to 2 minutes or until the cheese melts. Then drizzle some mayo and sriracha on top.
Step 6 – top it off with 1 tablespoon green onion and carefully slide the omelette onto a plate. You can also fold it in half and then cut into slices (quesadilla-style). Oh and wipe the pan clean with a paper towel and repeat these steps with the remaining sheet(s). Enjoy!
- Rice paper sticking to pan – make sure the rice paper you're using is made from rice or a combination of rice and tapioca, not just tapioca. Always check the ingredient list on the label. Also, use a dry and clean non-stick pan. And wipe it before you cook the next omelette. You want it to be free of any oil or residue.
- Egg not setting evenly – your pan may not be heating up evenly. Rotate the omelette regularly (but carefully).
- Omelette burning – keep an eye on the bottom surface (lift the edge slightly with a spatula). If it's browning too quickly, lower the heat a bit.
- Rice paper not crisping up – pan needs to be preheated before you add the sheet. Also don't be tempted to add a lot of toppings – excess moisture on the surface will make the omelette chewy instead of crispy. Don't keep the heat too high or too low.
- Toppings not cooking through – any protein/meat you add should be pre-cooked and cut into small pieces/slices. Don't put anything that might not cook by the time the rice paper is done.
Substitutions and variations
- Brown rice paper – can be used instead of regular white variety.
- Quail eggs – nice substitute for chicken eggs. They are smaller so use one whole egg per omelette.
- Protein swaps – instead of canned chicken, you can use finely chopped cooked/grilled shrimp, leftover rotisserie or BBQ chicken (shredded), thinly sliced cooked beef, crispy bacon bits, crab meat or salami.
- Chili oil alternative – use infused oils like garlic or herb oils. A little butter, margarine or olive oil will work too.
- Cheese choices – feel free to sub cheddar with shredded mozzarella, gouda, provolone, fontina, monterey jack or havarti. All these are melty cheeses but with different flavor profiles.
- Sriracha substitutes – use any hot sauce you prefer, including milder varieties. But be careful with the quantity. You don't want the heat to overpower all the other flavors.
- Veggie add ons – you can use chopped spinach, sliced and sautéed mushrooms, diced bell peppers, grated carrots, sautéed onions, shredded cabbage, chopped chives or sun-dried tomatoes. Remember not to overload the toppings or the base won't crisp up. The less the better.
- Other sauces – replace mayo and sriracha with sauces like teriyaki, pesto or your favorite aioli.
- Toppings – choose from crushed peanuts, a squeeze of lime juice, fresh bean sprouts, fried shallots, sesame seeds, sliced olives, chopped parsley, basil or mint. Again, keep your omelette light. Use tiny quantities.
What to serve it with
- Dipping sauce – use your favorite one. Or try my honey sriracha sauce or lemon dill aioli.
- Coleslaw – the crunchy and tangy kind that complements the omelette flavors, but balances out the richness.
- Potatoes – air fried or roasted – and seasoned with bright flavors.
- Noodle salad – cold noodles tossed with a sesame or peanut dressing.
- Edamame – steamed and lightly salted.
Storage and reheating
- Storage – this omelette is best enjoyed fresh, but if you must store, wrap in aluminum foil or plastic wrap and refrigerate up to 2 days.
- Reheating – heat a non-stick pan over low heat, put your omelette in it and cover with lid. Uncover after 2 minutes and continue heating until warmed through. Remember, you will not get the original crispy texture back. Omelette will likely be chewy. Not microwave-friendly.
Just so you know
- This recipe is a nod to the Vietnamese street food classic Bánh Tráng Nướng – often called Vietnamese pizza. The traditional version is made on charcoal grill, features rice paper as its base and is made with a variety of toppings.
- While my measurements and instructions provide a guide, trust your instincts as you cook. Adjust the heat, experiment with toppings or even change the cooking time to get that perfectly crispy base. Your kitchen, your rules.
- 1 large egg
- 6 tablespoons canned chicken - drained and shredded. Optional (Note A)
- ¼ teaspoon ground black pepper
- 2 sheets rice paper - (Note B)
- 2 teaspoons chili oil - or chili crisp
- 4 tablespoons shredded cheddar cheese -
- 2 teaspoons mayonnaise
- 1 teaspoon sriracha - (Note C)
- 2 tablespoons green onion - thinly sliced
- Lightly beat the egg with a fork – goal is to just combine the yolk and white without making it runny. Set aside.
- Season the shredded chicken with ground black pepper. Set aside.
- Place a non-stick frying pan on medium heat. Leave it dry – no need for oil or water.
- Once the pan is properly heated, put 1 dry sheet of rice paper on it (textured side up). Warm it for 1 to 2 minutes while using a turner/spatula to gently press it down. Make sure you do this pressing motion all over its surface for even heating.
- When the rice paper starts to look opaque, add 1 teaspoon chili oil on top and use the back of a spoon or a basting brush to spread it all over.
- Now pour half of the beaten egg. If you’re scaling up the recipe, remember that you need about half of 1 egg per sheet of rice paper. Just eyeball the amount – no need to be exact. Use a spoon to spread it all over.
- Let the egg cook a bit until it starts to set. Then evenly sprinkle 3 tablespoons shredded seasoned chicken and 2 tablespoons shredded cheese on top.
- Cook 1 to 2 minutes or until the cheese melts. Rotate the omelette every few seconds to ensure even heating.
- Drizzle some mayo and sriracha on top. I use roughly 1 teaspoon mayonnaise and ½ teaspoon sriracha per omelette. But feel free to adjust.
- Top it off with 1 tablespoon green onion and then carefully slide the omelette onto a plate. Cut into slices. Or fold in half and then cut into slices (quesadilla-style). Serve right away.
- Oh and wipe the pan clean with a paper towel and repeat these steps with the remaining rice paper sheet(s). Enjoy!
- Step-by-step photo instructions
- Recipe troubleshooting
- Substitutions and variations
- Serving ideas
- Storage and reheating
The nutritional information provided here is calculated using a third-party nutrition calculator. These values are estimates, and we cannot guarantee the correctness of the displayed numbers. Please see our disclaimer page.