PREP5 MinutesCOOKING5 minutes
Kcal:212 Kj: 988 Carb: 13 Protein: 13 Fat:12 Fibre: 1


  • 4 eggs
  • sea salt & black pepper
  • 1 tsp. olive oil
  • 2 rice paper sheets
  • 2 shallots, sliced
  • 2 tsp. chilli oil
  • 2 tsp. parsley or coriander, chopped
  • 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 pan over medium heat and coat lightly with olive oil. Add a dry rice paper sheet (textured side down) and then add half the sliced shallots 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 chilli 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 parsley or coriander leaves and shaved carrot.
  • Roll up and enjoy egg wrap style.