1 pc Rice paper (diameter 22cm)
2 or 3 eggs
1 tbsp salted butter
10 stalks of spring onions (remove the white heads and chopped)
1 Mango (julienne cut, optional)
1 Carrot (julienne cut, optional)
20g Pork or chicken floss (optional)
1 or 2 tbsp ketchup or chilies sauce or mayonnaise
Choose a thick type of rice paper so it’s strong enough to hold the toppings.
Spread the remaining chopped spring onions in a circular formation around the edge of the rice paper (this will help the egg not to spill out of the rice paper when we pour the egg mixture on later).
Spread a thin layer of egg mixture on the rice paper evenly then add 1 or 2 more whole egg(s) on top.
Before the egg(s) cooks and while it is still runny, quickly add the toppings (floss, carrot and mango), so those toppings will stick together.
After cooking for 3 - 4 minutes, it should be crispy, then add ketchup or chilies sauce or mayonnaise (you may add both ketchup and mayo if you like).