USARice paper sheets are those thin, translucent dried rounds you find in the Asian aisle — they're made from rice flour and water, traditionally used for Vietnamese spring rolls. Here's the key thing: do NOT soak them in water like you would for spring rolls. The whole magic of this recipe is that the egg's moisture and the pan's gentle heat soften the paper from the inside while the outside crisps up. If you soak it first, you'll end up with a soggy mess that tears apart. Start on LOW heat — I can't stress this enough. High heat makes the rice paper buckle and crack before the egg has a chance to set.
For maximum crunch, use two sheets stacked together — brush a tiny bit of water between them so they stick. The double layer gives you that shatteringly crispy texture that makes this go viral on TikTok. Cheddar, American, or Swiss cheese all work great. For a spicy kick, add a few slices of jalapeño before folding.
Rice Paper Bacon & Egg Wrap
By Sergei Martynov
Crispy rice paper wrap stuffed with bacon, a fried egg, and melted cheese — the viral TikTok breakfast that took the internet by storm. No flour, no tortilla, just a sheet of dry rice paper that transforms into a shatteringly crispy shell right in the pan. The egg moisture and gentle heat soften the paper while the edges turn golden and crackly. Ready in under 10 minutes, endlessly customizable, and surprisingly satisfying for a one-sheet meal.
Key Ingredients
What you'll need
Ingredients
- 2 sheets
See recipes with rice paperrice paper
i - 2 strips
- 1
- 1 slice
See recipes with cheesecheese
i - 1 stalk
See recipes with green oniongreen onion
i - 1 tsp
See recipes with srirachasriracha
i - to taste
- to taste
See recipes with black pepperblack pepper
i
How to make it
Instructions
- 1
Cook the bacon strips in a dry pan over medium heat until crispy — about 3–4 minutes per side. Set aside on a paper towel. Don't clean the pan — you want that rendered bacon fat.
- 2
Lower the heat to LOW. This is critical — high heat will make the rice paper curl and crack before the egg sets. Add a thin layer of oil to the pan if the bacon didn't leave enough fat.
- 3
Lay one dry rice paper sheet flat in the pan. Don't soak it — the moisture from the egg and the gentle steam will soften it perfectly. Immediately crack the egg right onto the center of the rice paper and spread the white gently with a spatula.
- 4
While the egg begins to set (about 1–2 minutes), place the cheese slice on one half and the cooked bacon strips on top of the cheese. Sprinkle with sliced green onion and a drizzle of sriracha.
- 5
Once the egg white is mostly set and the rice paper edges start turning translucent and slightly golden, fold the rice paper like an envelope: bottom up, sides in, then top down to create a neat rectangular packet.
- 6
Flip the wrap seam-side down and press gently with the spatula. Cook for another 1–2 minutes until the bottom is golden and crispy. If you want extra crunch, lay the second rice paper sheet on top before flipping and let it crisp up on both sides.
- 7
Transfer to a plate, cut in half diagonally, and serve immediately while the cheese is still melty and the edges are crackling.
Frequently Asked Questions
Why does my rice paper crack and break when I put it in the pan — how to keep it from shattering?
The number one reason rice paper cracks in the pan is too much heat. You need to start on genuinely low heat — around setting 3 out of 10 on most stoves. Place the dry rice paper on a lightly oiled pan and crack the egg immediately. The egg's moisture creates steam underneath that softens the paper from the inside. If you hear aggressive sizzling, your heat is too high. Also, don't try to move or lift the rice paper during the first 2 minutes — let it gradually soften and become pliable. Once the egg starts setting, the paper becomes flexible enough to fold without cracking.
Can I make a rice paper egg wrap without bacon — what are the best vegetarian fillings?
Absolutely. The rice paper wrap technique works with almost any filling. Great vegetarian options include: sliced avocado and cherry tomatoes, sautéed mushrooms with spinach, kimchi with a drizzle of sesame oil, or halloumi cheese with roasted red peppers. The key is keeping fillings relatively flat so the paper folds cleanly. Smoked tofu slices work as a bacon substitute — slice thin and pan-fry until crispy before adding to the wrap. You can also use everything bagel seasoning sprinkled over the egg for extra flavor without meat.
Do I need to soak rice paper before cooking the TikTok egg wrap or use it dry?
Use it completely dry — this is the most important rule for this recipe and the most common mistake. Soaking the rice paper in water (like you would for fresh spring rolls) makes it too wet and fragile, and it will tear apart in the pan instead of crisping up. The dry rice paper placed in a lightly oiled pan at low heat softens gradually from the egg's moisture and the pan's steam. Within 2–3 minutes, the bottom turns golden and crispy while the top becomes pliable enough to fold. This dry-to-crispy technique is what makes the whole recipe work.
How many calories are in a rice paper bacon egg wrap compared to a regular breakfast burrito?
A single rice paper bacon egg wrap with one egg, two bacon strips, and one cheese slice comes in at roughly 280 calories. That's significantly less than a standard flour tortilla breakfast burrito, which typically runs 450–550 calories due to the large tortilla (around 200 calories alone) and more filling. A rice paper sheet is only about 30–35 calories per sheet. The calorie savings come mainly from replacing the flour tortilla while keeping the satisfying protein from the egg and bacon. If you skip the cheese, you'll drop another 70–80 calories.
Can I meal prep rice paper breakfast wraps ahead of time or do they get soggy?
Unfortunately, rice paper wraps don't store well once cooked — they lose their signature crunch within 15–20 minutes and become chewy and tough when refrigerated. The crispy texture is only there when they're fresh out of the pan. However, you can prep the components ahead: cook a batch of bacon, slice your green onions, and pre-portion cheese slices. In the morning, assembly takes under 5 minutes. If you absolutely must prep ahead, cook the wraps, let them cool completely, then reheat in a dry pan (not microwave) for 1–2 minutes per side to partially restore the crispness.
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Comments (1)
I crack the eggs into a separate bowl first for this rice paper bacon & egg wrap — it only takes a second and saves you from fishing out shell fragments or discovering a bad egg after it's already mixed in.