Bake this ham and cheese rice paper spiral at 200°C (400°F) for about 15 minutes until deep golden and crisp. Soak 3 rice paper sheets in beaten egg instead of water, overlap them into one sheet, layer cured ham and grated mozzarella, roll tight, then coil into a snail-shell spiral. Brush with the reserved egg, shower with everything bagel seasoning, and bake. The result is crackly golden paper wrapped around salty ham and molten cheese — a savory breakfast worth waking up for.
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Crack the egg onto a flat plate and beat smooth; reserve some for glazing later.
- 3
Soak a rice paper sheet in the beaten egg on both sides until soft and pliable.
- 4
Lay it on a board, then overlap two more egg-soaked sheets to form one large sheet.
- 5
Cover the surface with overlapping ham slices, then add a second generous layer.
- 6
Scatter the grated mozzarella evenly over the ham.
- 7
Roll up tight from one edge, pressing as you go to seal the spiral.
- 8
Coil the long log into a flat spiral like a snail shell and set on a tray.
- 9
Brush the reserved beaten egg over every curve for a glossy glaze.
- 10
Shower generously with everything bagel seasoning.
- 11
Bake 15 minutes until the top is deep golden and the edges crisp.
15:00
Watch the video
Notes from our kitchen
Soaking the rice paper in beaten egg does two jobs at once. It softens the sheets the way water would, and it makes them tacky, so the three overlapped sheets fuse into one and the roll seals to itself. In the oven we watch the edges of the coil: when they crisp and the glazed top turns deep golden, it is done, usually right at 15 minutes.
Roll tight and press as you go. Rush that step and the coil gapes in the oven, letting the mozzarella run onto the tray instead of staying between the ham layers. Hold back some beaten egg too, or there is nothing left for the glaze.
Variations
- Air fryer version. An air fryer at 180°C (350°F) crisps the spiral in 10–12 minutes. Check at 10 minutes; the smaller chamber browns the egg glaze faster than the oven.
- Swap the ham. Smoked turkey or thin salami works well in place of the cured ham. Keep two overlapping layers so the filling covers the whole sheet before you roll.
- Try another cheese. Grated cheddar, or a mozzarella and cheddar mix, melts nicely here. Grate harder cheeses finely so they soften fully during the short 15-minute bake.
- Make ahead. Roll and coil the spiral up to a day ahead, cover, and refrigerate. Brush on the reserved egg and add the seasoning just before baking.
Frequently Asked Questions
Why soak rice paper in egg instead of water?
Egg softens the rice paper just as well as water but adds richness and browns into a deeper golden crust. It also makes the paper tacky, so when you roll the spiral tight it seals to itself without any extra glue or binder.
Why isn’t my rice paper spiral crispy?
It likely needs the full time and a hotter top. Bake at 200°C (400°F) for 15 minutes until the edges look deep golden. Coiling the log into a flat snail shape exposes more surface, and brushing every curve with beaten egg builds that crackly glaze.
What can I swap for the cured ham?
Prosciutto gives the best salty depth, but any thin deli ham works. Keep the slices overlapping in two layers to cover every inch, and scatter about ½ cup grated mozzarella on top, which melts and glues the rolled layers together as it bakes.
Related Recipes
Air Fryer Chicken Rice Paper Dumplings
Ham, Egg & Cheese Croissant Cups
Gluten-Free Rice Paper Croissant
Rice Paper Breakfast Crunch Wrap
Crispy Rice Paper Garlic Cheese Pockets
