Why You Don't Need To Soak Rice Paper For Those Super-Speedy Rice Paper Omelets - Tasting Table

"While it may sound complicated, with just a couple of ingredients, you can whip up a satisfying breakfast in under 10 minutes - made quicker by the fact that there's no need to soak the rice paper first. The quickfire editing of TikTok or Instagram reels might have you believe that not every step in the recipe is shown, but it's actually important that you use the rice paper directly from the packet."

"Rice paper is normally soaked in water to make it pliable for rolling Vietnamese fresh spring rolls, but in the case of the omelet, you want it dry to develop a crispy base. Of course, you don't want to be eating what is essentially a thin, dry noodle, but the moisture from the egg provides enough hydration to allow it to soften as it cooks, but not so much that you end up with a soggy bottom."

Use dry rice paper directly from the packet to create a crispy base; do not soak the wrappers as for spring rolls. Crack or whisk eggs and pour onto the dry sheet so the egg moisture softens the paper without making it soggy. Spread the egg fully to the edges to avoid hard, dry patches and choose wrappers that match the pan size to prevent overflow. A little oil in the pan helps folding and promotes a crisper bottom. Whisking eggs first allows even spreading and seasoning such as soy sauce or mirin. Fillings range from scallions and chili oil to kimchi or other savory additions.

Read at Tasting Table