Ingredients:

  • 1 sheet round rice paper wrapper (approx. 10 inches)
  • 2 large eggs
  • 1 tbsp neutral cooking oil
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 1 stalk scallion, thinly sliced
  • 1/4 cup carrot, julienned
  • 2 tbsp cabbage, finely shredded
  • 1 tsp soy sauce
  • 1 tbsp sriracha
  • 1 tsp lime juice
  • 1 tsp maple syrup

Instructions:

  1. In a medium bowl, whisk the eggs, salt, and white pepper until smooth. Stir in the sliced scallions, shredded carrots, cabbage, and soy sauce until vegetables are evenly distributed.
  2. Place a non-stick skillet over medium heat and add the cooking oil, swirling to coat the bottom. Place the dry rice paper sheet directly onto the oil until it starts to bubble.
  3. Immediately pour the egg and vegetable mixture into the center of the rice paper, spreading it gently toward the edges. Cook for 2–3 minutes until edges are golden-brown and the center is mostly set.
  4. Carefully fold the omelette in half into a half-moon shape. Press down lightly for 30 seconds to fuse the edges, then slide onto a plate and slice into wedges.
  5. Mix sriracha, lime juice, and maple syrup in a small bowl to create the optional dipping sauce.