Crisp the rice paper

• Heat a frying pan over medium heat.
• Place a rice paper sheet in the hot pan and let it crisp slightly.

Add the toppings

• Brush the rice paper with chili oil.
• Crack an egg on top and spread it over the sheet.
• Scatter the chopped scallions, then drizzle with kewpie mayo and sriracha.

Fold and serve

• Fold the rice paper in half and press gently.
• Cook until the egg is set and the edges are crispy, then repeat with the second sheet.