Rice Paper Bacon & Egg Wrap

Method

1. 1Cook the bacon strips in a dry pan over medium heat until crispy — about 3–4 minutes per side. Set the bacon aside on a paper towel. Don't clean the pan — you want that rendered bacon fat.
2. 2Lower the heat to low (about 3 out of 10) and wait about a minute while the pan cools a little. This is critical — high heat will make the rice paper curl and crack before the egg sets. The rendered bacon fat is your cooking fat; if the bacon left too little, add 1 teaspoon of oil.
3. 3Stick the two dry rice paper sheets together with a few drops of water between them and lay the pair flat in the pan. Don't soak them — the moisture from the egg and the gentle steam will soften the paper perfectly. Immediately crack the egg right onto the center of the rice paper and spread the white gently with a spatula. Season the egg with a pinch of salt and black pepper.
4. 4While 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 scallion and a drizzle of sriracha.
5. 5Once 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. 6Flip the wrap seam-side down and press gently with the spatula. Cook for another 1–2 minutes until the bottom is golden and crispy and the egg white is fully set. The yolk may stay soft: a runny yolk is not for pregnant women, young children, older people or anyone with a weakened immune system — for them, break the yolk when you spread the white so it cooks through.
7. 7Transfer to a plate, cut in half diagonally, and serve immediately while the cheese is still melty and the edges are crackling.