Description
Baked rice paper ham and cheese rolls: egg-dipped rice paper wrapped around pepper jack and honey ham, baked in shredded mozzarella until chewy inside with crispy, lacy cheese edges. Five ingredients, 15 minutes.
Ingredients
Scale
- 4 sheets rice paper
- 2 Eggs (beaten)
- 4 slices pepper jack cheese
- 4 slices honey ham
- 1/4 cup shredded mozzarella
Equipment
Instructions
- Prep. Preheat the oven to 375F and cut each rice paper sheet into 3 long strips with kitchen scissors.
- Dip and layer. Beat the eggs, then dip 3 strips one at a time and stack them on a cutting board.
- Add the cheese. Lay half a slice of pepper jack on the stacked strips.
- Add the ham. Tear a slice of ham in half and lay it over the cheese.
- Roll. Starting from one end, roll everything up tightly, then repeat for the rest.
- Pan them. Sprinkle mozzarella into a small baking pan, add the rolls, and top with more mozzarella.
- Bake. Bake 15 minutes, until the cheese is melted and golden. Cool a minute and serve warm.
Notes
- Dip the rice paper in beaten egg, not water, for a chewy, sturdy wrapper.
- Stack 3 strips per roll so they hold their shape and do not tear as the cheese melts.
- Do not overfill, a half slice of cheese and half a slice of ham per roll is plenty.
- For a crispier shell, pan-fry or air-fry the rolls instead of baking.
- Swap in any melty cheese and deli meat you like, such as Swiss and turkey.
- Prep Time: 10
- Cook Time: 15
- Category: Appetizer
- Method: Baking
- Cuisine: American, Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 130mg