Crispy Egg Rice Wraps

Step 1

In a non-stick pan over medium heat, cook the ginger, garlic and green onions in sesame oil. After about 2 minutes, stir in the spinach until wilted. Add the eggs and continue to stir until soft-scrambled (about 3-5 minutes). Remove from heat and stir in rice vinegar and coconut aminos.

Step 2

Wet a piece of rice paper under running water, ensuring it is all dampened and set on a plate. It will continue to soften as it sits.

Step 3

Scoop 1/4 cup of egg mixture into the centre of the rice paper. Fold the bottom of the paper up over the egg mixture, followed by each side and then the top. Repeat with remaining mixture and rice paper.

Step 4

Heat avocado oil in a non-stick frying pan over medium high heat. Place each of the wraps into the frying pan seam side down. Cook for 2-3 minutes until crispy and lightly browned. Flip and cook for 1-2 additional minutes.

Step 5

Remove to a plate and serve immediately.