Name: Our Crispy Rice Paper Chilli Omelette is a twist on a beloved classic
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp crispy chilli oil, plus extra to serve; 1 tbsp soy sauce; 4 x 21cm rice paper spring roll wrappers; 8 eggs; 5 green onions, thinly sliced, plus extra to serve; Hoisin sauce, to serve

Our Crispy Rice Paper Chilli Omelette is a twist on a beloved classic

Take eggs to a whole new level!

Skip to Recipe

Serves 4

Prep

Cook

12M

Total

20M

TIP: Crispy chilli oil is available from the Asian food aisle in supermarkets.

Ingredients

2 tbsp crispy chilli oil, plus extra to serve

1 tbsp soy sauce

4 x 21cm rice paper spring roll wrappers

8 eggs

5 green onions, thinly sliced, plus extra to serve

Hoisin sauce, to serve

Method

Step 1

Combine chilli oil and soy sauce in a small bowl

Step 2

Place a wrapper on bench. Spread with 3 tsp sauce mixture.

Step 3

Whisk 2 eggs in a jug. Season with salt and pepper.

Step 4

Heat an oiled, medium non-stick frying pan (base measuring about 22cm) over a medium heat. Place wrapper in pan, chilli-side up. Pour over eggs. Spread egg to cover wrapper completely. Sprinkle with one quarter of the onions. Cook for 2-3 mins, until base is crisp and golden.

Step 5

Use an egg slide to fold wrapper in half, press down and remove from pan. Drain on paper towel. Repeat steps 2-5 to make three more omelettes.

Step 6

Cut into wedges. Serve immediately with hoisin sauce, extra crispy chilli oil and extra onions.

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