Rice Paper Momo with Egg
Rice Paper Momo with Egg is a unique twist on traditional momos, combining the delicate texture of rice paper with a flavorful egg filling. It’s a high-protein snack or appetizer that’s perfect for those who enjoy Asian-inspired cuisine. These momos are light, healthy, and easy to prepare.
Nutrition Facts
Per serving
Energy
37 kcal
Protein
3 g
Carbs
5 g
Fat
1 g
Fiber
0 g
Ingredients
Rice Sheet
10 number (50g)
Egg, poultry, white, raw
4 medium (200g)
Chopped Onion
0.25 small cup (25g)
Clove Garlic, Minced
1 tsp (5g)
Grated Ginger
1 tbsp (10g)
Spring Onions, Raw
0.25 cup, chopped (50g)
Soy sauce
1 tbsp (15g)
Olive Oil
1 tsp (5g)
Black Pepper
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Chilli flakes
1 tsp (2g)
Instructions
Preparation
Crack the eggs into a bowl and whisk well.
- Heat a pan with 1 tsp oil, scramble the eggs lightly, and let them cook until set.
- Remove from heat and allow the eggs to cool slightly.
- Mix the scrambled eggs with chopped green onions, soy sauce, salt, red chilli flakes, and black pepper. Combine thoroughly.
Cooking Steps
Prepare Rice Paper:
- Soak one rice paper sheet in warm water for 5-10 seconds until soft but not falling apart.
- Place the softened rice paper on a clean surface.
Assemble Momos:
- Place 1-2 tablespoons of the egg filling in the center of the rice paper.
- Fold the sides over the filling, then roll tightly to seal the momo.
- Repeat for all rice paper sheets.
Steam Momos:
- Arrange the momos in a greased steamer basket, ensuring they don’t touch each other.
- Steam for 5-7 minutes, or until the rice paper becomes translucent and the filling is heated through.
Serve:
- Serve hot.