Dinner

Rice Paper Omelette with Salmon, Avocado, and Hollandaise Recipe

ByMaya bella January 6, 2026January 6, 2026

Introduction

This Rice Paper Omelette is a delightful twist on the classic omelette, featuring a crispy rice paper base with soft, fluffy eggs on top. You can customize it with a variety of delicious fillings, making it a versatile and flavorful meal any time of day.

Two folded yellow crepes with a soft texture are stacked on a white plate with a thin black rim, resting on a white marbled surface. Each crepe layer is filled with light bean sprouts and small green vegetables, with dark soy sauce drizzled on top and around the edges. In the background, there is a white egg carton holding brown eggs and a cracked egg shell nearby, along with a white vase and a blurred green fabric container. The scene is lit by natural soft light coming from a window. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet rice paper
Oil for greasing the pan
2 eggs
1 tablespoon water
Salt and pepper, to taste

Salmon & Avocado Filling

40 grams smoked salmon
40 grams avocado, sliced (about one eighth)
Baby spinach leaves
1 tablespoon hollandaise sauce (optional)

Asian Inspired Filling

40 grams shredded chicken
Mung bean sprouts
1 spring onion, finely sliced
Chilli oil
1 drizzle hoisin sauce (optional)

Cheese & Chives Filling

2 tablespoons grated cheese
1 teaspoon chives, finely chopped

Mushroom & Bacon Filling

1 rasher streaky bacon, cooked
¼ cup mushrooms, sliced and sautéed
½ tomato, deseeded and chopped
2 tablespoons grated cheese

Instructions

Step 1: Heat a non-stick pan over medium heat.
Step 2: In a mixing bowl or jug, whisk together the eggs, water, salt, and pepper until fully combined.
Step 3: Brush the heated pan lightly with oil to prevent sticking.
Step 4: Place the rice paper sheet flat into the bottom of the pan.
Step 5: Pour the whisked eggs evenly over the rice paper. Tilt the pan or use the back of a spoon to spread the eggs if needed.
Step 6: Add your chosen toppings or fillings over the eggs while the mixture is still wet.
Step 7: Cook until the eggs are set and the rice paper becomes crispy on the bottom.
Step 8: Using a spatula, carefully fold the omelette in half.
Step 9: Remove from the pan and serve immediately. Enjoy!

Tips & Variations

For a crispier base, allow the rice paper to cook a little longer before adding the eggs.
Feel free to mix and match fillings to suit your taste or use leftover vegetables and proteins.
If you prefer a dairy-free option, skip the cheese and try avocado or sautéed mushrooms instead.
Adding a drizzle of hollandaise or hoisin sauce can bring extra flavor and richness.

Storage

This omelette is best enjoyed fresh for optimal crispiness. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat to help maintain the crisp texture of the rice paper.

How to Serve

Two square-shaped yellow omelet pieces with a light, fluffy texture are stacked slightly unevenly on a white plate with a thin gray rim. The omelets are sprinkled with small green chopped herbs, adding a touch of color contrast. The plate sits on a white marbled surface. In the blurred background, there is an egg carton filled with brown eggs and a white vase with horizontal ridges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of paper instead of rice paper?

Rice paper works best for this recipe because it crisps up nicely. Other types, like spring roll wrappers, may not provide the same texture but can be experimented with.

How do I prevent the rice paper from sticking to the pan?

Be sure to preheat the pan and brush it with a thin layer of oil before placing the rice paper. Using a non-stick pan also helps prevent sticking.

Maya bella

Rice Paper Omelette with Salmon, Avocado, and Hollandaise Recipe

Introduction