Golden, crispy-on-the-outside rolls with a stretchy cheese-and-ham center, made from egg-dipped rice paper and pan-fried until blistered and irresistible.
Step 1: Make the egg wash
In a wide shallow bowl (large enough to fit rice paper), whisk eggs with water, salt, pepper, and garlic powder (if using) until smooth and a little foamy.
Step 2: Set up your rolling station
Place a cutting board next to the egg wash. Have ham and cheese unwrapped and ready (once rice paper is wet, you need to move quickly).
Step 3: Soak and overlap the rice paper
Dip 2 rice paper sheets into the egg wash one at a time, turning to coat. Let excess drip off, then lay them on the board **overlapping by about 1/3** to create one larger rectangle/oval “sheet.”
Step 4: Fill
Lay 1–2 slices of ham over the center, leaving a 2–3 cm (1 inch) border. Top with 1–2 slices of cheese (fold cheese to fit so it doesn’t spill out).
Step 5: Fold and roll into a “pipe”
Fold the left and right sides over the filling to seal in the edges. Fold the bottom up and **roll tightly** into a long log/pipe, pressing gently to seal.
Step 6: Coil into a scroll
Starting at one end, coil the log into a spiral “scroll.” Press the tail end lightly onto the scroll so it sticks.
Step 7: Pan-fry until crisp and golden
Heat 1–1½ tbsp oil in a nonstick skillet over **medium heat**. Add scrolls seam-side down. Cook 2–3 minutes per side, flipping carefully with a spatula, until **deep golden with blistered patches** and the cheese feels melted (about 8–10 minutes total). Add a touch more oil if the pan looks dry.
Step 8: Rest, then serve
Transfer to a rack or plate and rest 2 minutes (the cheese will be molten). Slice like pinwheels or eat whole while hot and crispy.
| Calories | 520 kcal |
| Protein | 28g |
| Carbs | 34g |
| Fat | 30g |