Lettuce, Chorizo And Cheese Rice Paper Wrap

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If you’ve got one rice paper sheet and a few simple ingredients, you can make this crispy, savory rice paper wrap right in a pan—no rolling, no oven, and no prep bowls. This is one of my go-to lazy meals when I want something warm, fast, and just filling enough without being too heavy.

What makes this wrap so good is the combo of textures. You get the crisped rice paper outside, a soft cooked egg in the middle, and a punchy, juicy filling tucked inside. I usually add lettuce, tomatoes, mushrooms, and grilled chorizo for flavor and spice, then finish it with a swipe of Maille mustard to bring everything together. Folding it into a triangle at the end makes it feel a little fancier than it is, and it’s just the right shape to dip into anything extra on the side.

This wrap is fast, uses minimal ingredients, and it holds together better than you’d think. It’s great for breakfast, lunch, or a snack—and it all comes together in one pan.

Tips to get the wrap crispy and folded just right:

• Use a nonstick or lightly greased pan so the rice paper doesn’t stick while the egg cooks.
• Crack the egg right onto the rice paper and spread it out gently with the back of a spoon before it sets.
• Only add the filling to one half—this makes it easier to fold and flip.
• Let it cook for an extra minute after folding so the outside crisps and the inside finishes warming through.

Ingredients

• 1 rice paper sheet
• 1 egg
• Salt and pepper, to taste
• A small handful of lettuce (about 20g / ¾ oz)
• A few slices of tomato (about 30g / 1 oz)
• 2–3 slices of mushroom (about 25g / 0.9 oz)
• Grilled chorizo slices (about 30g / 1 oz)
• 1 teaspoon Maille mustard

Alternative Ingredients

Swap the chorizo for cooked bacon, ham, or even tofu slices if you want a vegetarian version.

You can use spinach or arugula instead of lettuce for a more peppery bite, or skip the greens if you’re out.

Don’t have Maille mustard? Any Dijon or spicy mustard will work. Even a bit of mayo or aioli can stand in as a creamy base.

Step 1: Add Rice Paper to the Pan

Place your dry rice paper directly into a nonstick pan over medium heat. No need to soak it—it softens on its own with the egg and heat.

Step 2: Crack and Season the Egg

Crack the egg directly onto the rice paper in the pan. Use a spoon or spatula to gently spread it out so it covers most of the surface. Season with a pinch of salt and pepper. Let the egg cook for a minute or so until it starts to set.

Step 3: Add the Filling

On one half of the rice paper, layer your lettuce, tomato slices, mushrooms, and grilled chorizo. Add a small swipe of Maille mustard right over the chorizo (or spread it on the lettuce—up to you).

Step 4: Fold in Half

Use a spatula to fold the uncovered half of the rice paper over the filling. Press gently so it sticks and forms a half-moon shape.

Enjoy!

How to Conserve the Recipe

This wrap is best eaten hot, fresh out of the pan. That’s when the rice paper is still crispy and the egg is soft but fully set. If you have leftovers, you can keep them in the fridge for one day, but the rice paper will soften and lose its crisp.

To reheat, pop it back into a dry nonstick pan and warm it up over medium-low heat, flipping a couple of times. I wouldn’t microwave it—it’ll go soggy and rubbery.

You can prep the grilled chorizo and chopped veggies ahead of time so everything’s ready for a quick assembly.

Different Ways to Serve This Dish

This pan-cooked rice paper wrap works well as a savory breakfast, especially if you want something quicker than an omelette but still satisfying. It’s also great for lunch with a little soup or a side salad.

You can even cut it into wedges and serve it as a warm appetizer. If you’re hosting a brunch, make a few versions with different fillings (smoked salmon, sautéed mushrooms, or cheese and herbs), then slice them into triangles and arrange on a platter.

It also packs easily for a warm handheld snack—just let it cool for a few minutes before wrapping in foil or parchment. It holds together surprisingly well thanks to the sticky egg base and the way the rice paper firms up when crisp.