Learn how to make a 5-minute Crispy Rice Paper Crab Omelet with one simple trick for an extra crispy texture—no soaking needed! Served with a homemade sweet chili sauce, this easy Asian recipe is perfect for breakfast, lunch, or a quick snack.
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For the rice paper crab omelet: ½ cup crab meat Pinch of salt Pinch of white pepper 1 sheet rice paper 1 large egg 1 stalk scallions, sliced ¼ cup carrots, shredded 1 tablespoon cooking oil
For the sweet chili sauce: ½ cup red chili pepper, minced ½ cup sweet pepper, minced 10 cloves garlic, minced 1 cup water 6 tablespoons rice vinegar 6 tablespoons sugar 1 teaspoon salt
For the slurry: 1 tablespoon cornstarch 3 tablespoons water
Timestamps: 00:00 Introduction to crispy rice paper crab omelet 00:08 Season the crab meat 00:18 Where to buy rice paper 00:27 Make the rice paper omelet 01:20 Make the sweet chili sauce 02:11 Serve the crispy rice paper crab omelet
How come we don't soak the rice paper in water?
That's the secret to getting it extra crispy.
You will only need 5 minutes.
Combine the crab meat with salt and white pepper.
Mix well.
Rice paper is available in most Asian supermarkets
and many grocery stores like Target, Walmart, and Amazon.
Heat up a pan over medium heat.
Add the rice paper directly into the pan.
Crack an egg and spread it out.
Some people soak the rice paper first.
Escaping the water is actually what makes it extra crispy.
Top with the crab meat, scallions, and carrots.
Now let me show you why we add oil later.
Fold the rice paper in half.
Some people add the oil too early.
When that happens, the rice paper becomes crispy immediately.
When you fold it, it cracks open.
And this is why we add the oil after folding it in half.
Cook until golden and crispy on both sides.
I usually pair with my homemade sweet chili sauce.
This homemade sweet chili sauce is even better than store-bought.
In a saucepan over medium heat,
mix together red chili pepper, sweet pepper, garlic, water, rice vinegar,
sugar, and salt.
Whisk and bring it to a simmer.
Now watch what happens when we add cornstarch slurry.
Add the slurry into the sauce and give it a good stir until it is thickened.
This is what gives the sauce that thick and glossy texture.
Golden, crispy, and packed with flavor.
Now I want to know, which team are you on?
Extra crab meat or extra egg?
If you also want to make rice paper shrimp omelet, check out the video right here.
Follow for more, and for more full-proof recipes, check out my cookbook.
Thank you so much for watching.
