Spinach & Mozzarella Rice Paper Bagels
Shreyat is a chef and recipe developer based in Goa, India, with a passion for creating wholesome, approachable recipes inspired by global flavors and fresh, seasonal ingredients.
Four sheets of rice paper, folded around eggs and cheese, baked until crisp.
These crispy rice paper bagels are filled with scrambled eggs, spinach and mozzarella, and baked until the outside gets golden and crisp — a no-flour snack made with rice paper instead of regular bread. The eggs and cheese make them a good source of protein, while the spinach adds some extra nutrients. They’re gluten-free, filling, and a much lighter option for snacking when you don’t want regular bread. The rice paper crisps rather than browns, so the shell sets hard in the oven the way a cracker does.
Why This Works
The eggs and mozzarella make this a protein-rich snack, while spinach adds fiber and micronutrients. Rice paper keeps the outside light and crisp instead of using regular bread. The combination of eggs, spinach and melted mozzarella makes it satieting without needing a complicated filling.
Nutrition (per serving)
| Calories | 515 |
|---|---|
| Protein | 33g |
| Carbs | 21g |
| Fat | 32g |
Ingredients
Spinach and Egg Filling
| Butter | 1 tbsp |
|---|---|
| Garlic cloves, chopped | 2 |
| Spinach | 1 bunch |
| Eggs | 4 |
| Salt | To taste |
| Black pepper | To taste |
Bagels
| Rice paper sheets | 4 |
|---|---|
| Eggs, beaten, for dipping | 2 |
| Mozzarella cheese | 3.5 oz |
| Sesame seeds | As needed |
Step-by-Step Instructions
1 Wilt the spinach
Melt the butter in a pan and add the garlic. Cook for about a minute, then add the spinach and cook until it wilts.
2 Scramble the eggs in
Whisk 4 eggs with salt and pepper and add them to the spinach. Scramble everything together until the eggs are cooked. Take it off the heat and let it cool slightly.
3 Beat the dipping eggs
Beat the remaining 2 eggs in a bowl.
4 Dip the rice paper
Quickly dip two rice paper sheets into the beaten egg and place them side by side, slightly overlapping.
5 Fill
Add half of the spinach and egg filling in the middle and top with mozzarella.
6 Shape the bagel
Fold the sides in and roll it up from the bottom, then bring the ends together and shape it into a bagel.
7 Repeat
Repeat with the remaining two rice paper sheets, filling and mozzarella.
8 Top with sesame.
Place both bagels on a lined baking tray and sprinkle sesame seeds on top.
9 Bake
Bake at 350°F for 15–20 minutes, until the rice paper is golden and crisp and the cheese is melted.
10 Rest and serve
Let them sit for a couple of minutes before serving.
Notes & Tips
- Dip fast: Dip the rice paper quickly so it doesn’t become too soft to handle.
- Cool the filling: Let the scrambled egg mixture cool slightly before filling.
- Don’t overfill: Don’t overfill the rice paper, otherwise it can be difficult to roll.
- Seal it: Make sure the filling is enclosed before shaping the bagel.
- Serve warm: Serve warm while the mozzarella is still melted.
Shreyat is a chef and recipe developer based in Goa, India, with a passion for creating wholesome, approachable recipes inspired by global flavors and fresh, seasonal ingredients.
