Egg Wraps Crispy Rice (Print Version)
# Ingredients:
→ Wraps
01 -
1 tablespoon avocado oil
02 -
4 rice paper sheets
→ Scrambled Eggs with Asian Flavors
03 -
4 eggs
04 -
2 teaspoons coconut aminos
05 -
2 cups fresh spinach
06 -
4 tablespoons finely chopped green onions
07 -
2 teaspoons minced fresh ginger
08 -
2 teaspoons rice vinegar
09 -
2 cloves of garlic, minced
10 -
1 tablespoon sesame oil
# Instructions:
01 -
Run water over a rice paper sheet until it's all wet, then set it on a flat plate—give it a moment to soften. Place ¼ cup of the scrambled egg mixture in the middle. Fold the bottom part up over the filling, then fold the sides inward and roll up from the top. Keep going until all wraps are made.
02 -
Heat sesame oil in a non-stick skillet over medium heat. Toss in the ginger, garlic, and green onions and stir for about 2 minutes. Add the spinach and cook it down until it wilts. Crack in the eggs and give it a constant stir for 3-5 minutes, until you get soft, creamy eggs. Take it off the heat and mix in coconut aminos and rice vinegar.
03 -
Pour avocado oil into a frying pan and let it get hot over medium-high heat. Place your wraps seam side down in the pan and fry for about 2-3 minutes until golden and crunchy. Flip them over and crisp the other side for another minute or two. Take them out and serve while hot.
# Notes:
01 -
These are best enjoyed right away. Try not to make more than you'll eat at once.