Ingredients:

  • 2 sheets rice paper wrappers
  • 2 large eggs, beaten
  • 1 tsp avocado oil
  • 1/2 cup fresh baby spinach, finely chopped
  • 2 tbsp shredded carrots, grated
  • 1 tbsp green onions, thinly sliced
  • 1 tbsp low-fat feta
  • 1/8 tsp sea salt
  • 1/8 tsp cracked black pepper
  • 1/4 tsp garlic powder

Instructions:

  1. Whisk the eggs, salt, pepper, and garlic powder in a small bowl. Stir in the chopped spinach, carrots, and green onions until evenly distributed.
  2. Fill a shallow bowl with lukewarm water. Dip one sheet of rice paper for exactly 5–8 seconds until slightly firm in the center, then lay it flat on a clean surface.
  3. Pour roughly 1/4 cup of the egg mixture into the center of the rice paper. Spread it thin, leaving a 1-inch border. Carefully fold the sides inward and roll tightly into a cylinder.
  4. Heat the oil in a non-stick skillet over medium-low heat. Place the wrap seam-side down first. Cook for 2–3 minutes until mahogany-colored and the egg is set.
  5. Flip gently and cook for another 2 minutes until the crust is shattering and crisp.