Rice Paper Egg Wrap

Serves 2

• 4 eggs

• sea salt & black pepper

• 1 tsp. olive oil

• 2 rice paper sheets

• 2 green onions, sliced

• 2 tsp. chili oil

• 2 tsp. cilantro, sliced

• 1 carrot, shaved into strips with a vegetable peeler

Beat the eggs, season with a sprinkle of salt and pepper, and set aside.

Preheat a medium skillet over medium heat and coat lightly with olive oil. Add a dry rice paper sheet (textured side down) and then add half the sliced green onions on top of the rice paper sheet, arranging them to distribute evenly.

Pour half the beaten egg in the middle of the rice paper sheet and then push the egg towards the perimeter with chopsticks or a spoon so the egg fills the sheet in one layer.

Cook for 1-2 minutes until the eggs are almost set, then add chili oil to taste and cook for a further 1-2 minutes until the eggs are set. Do not flip the eggs over.

Transfer onto a plate and garnish with cilantro leaves and shaved carrot.

Enjoy open-faced with a fork and knife, or roll up and enjoy egg wrap style.