Crispy Egg Wraps (Print Version)
# Ingredients:
→ Wrappers
01 -
1 tbsp avocado oil
02 -
4 rice paper sheets
→ Flavored Scrambled Eggs
03 -
2 cups fresh spinach
04 -
4 large eggs
05 -
2 cloves of minced garlic
06 -
4 tbsp chopped green onion
07 -
2 tsp coconut aminos
08 -
1 tbsp toasted sesame oil
09 -
2 tsp finely minced fresh ginger
10 -
2 tsp rice vinegar
# Instructions:
01 -
Pour sesame oil into a non-stick pan over medium heat, stirring in garlic, green onions, and ginger. Toss in spinach after 2 minutes, and cook until it softens. Crack in the eggs, stirring constantly for soft fluffy eggs (about 3-5 minutes). Turn off the heat and mix in the coconut aminos and rice vinegar.
02 -
Run water over a sheet of rice paper to make it soft and pliable. Lay it flat on a plate. Spoon 1/4 cup of the egg mixture onto the middle of the paper. Fold the bottom to cover the filling, then tuck in the sides, and lastly bring the top over to close. Repeat this with the rest of the mix and papers.
03 -
Warm up avocado oil in a hot frying pan. Place wraps seam-side facing down into the oil. Cook for about 2-3 minutes until browned and crisp. Flip each one carefully and fry for another 1-2 minutes before transferring to a plate to serve warm.
# Notes:
01 -
These taste best freshly made, so only prepare what you'll eat right away.