BreakfastSnack & breadGluten-freeVegetarian

Egg and Cottage Cheese Rice Paper Breakfast Dumplings

Name: Egg and Cottage Cheese Rice Paper Breakfast Dumplings
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 pieces
Ingredients: 8 sheets rice paper wrappers; 300g (about 6 eggs) eggs, scrambled; 100g cottage cheese; 1 tbsp chives, chopped; 1/4 tsp salt; 1/4 tsp black pepper; 1 egg, beaten, for egg wash

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The rice paper dumpling trend turned into breakfast: scrambled eggs and cottage cheese instead of shrimp and cabbage, still air-fried until the outside is crisp.

Per serving (1 piece)

13g

Protein

190

Calories

16g

Carbs

Fat

4 pieces15 min10 min

Ingredients

8 sheetsrice paper wrappers
11 ozeggs, scrambledabout 6 eggs
4 ozcottage cheese
1 tbspchives, chopped
1/4 tspsalt
1/4 tspblack pepper
1egg, beaten, for egg wash

Steps

1
Scramble the eggs gently until just set, then let cool slightly.
2
Mix the scrambled eggs with the cottage cheese, chives, salt and pepper.
3
Dip a sheet of rice paper in warm water for 1 to 2 seconds until pliable, then lay flat.
4
Spoon filling into the lower third, fold the bottom up, fold in the sides, and roll tightly into a flat rectangle.
5
Repeat with the remaining wrappers and filling.
6
Brush each roll with the beaten egg wash.
7
Air fry at 190C (375F) for 7 to 9 minutes until golden, since the filling is already cooked and just needs warming through.
8
Oven option: no air fryer? Bake at 220C (425F) for 8 to 10 minutes, since the filling is already cooked and just needs warming through and crisping.