Bánh Tráng Nướng (Vietnamese Grilled Rice Paper)

🧂 Ingredients

• 4 Rice paper wrappers(Standard round rice paper wrappers, about 8-10 inches in diameter.)
• 4 Eggs(Large eggs, lightly beaten.)
• 4 stalks Green onions(Finely chopped. Use both white and green parts.)
• 2 tbsp Dried shrimp(Optional, but adds a classic umami flavor. Rinse and finely chop if large.)
• 4 tbsp Pork floss (chà bông)(A savory, shredded dried pork product. Adds a unique texture and flavor.)
• 1 tbsp Cooking oil(Neutral oil like vegetable or canola, for greasing.)
• for serving Chili sauce (sriracha or similar)(To taste.)
• as desired Optional toppings(Such as shredded cheese, cooked minced pork, or a drizzle of mayonnaise.)

👨‍🍳 Instructions

1. 1

   Prepare your grilling surface. This recipe is traditionally made on a charcoal grill, but a gas grill, a well-oiled cast-iron skillet, or even a non-stick pan over medium-high heat will work. If using a grill, preheat it to medium-high heat (around 200-230°C / 400-450°F). If using a pan, lightly grease it with cooking oil.

   ⏱️ 2 minutes
2. 2

   Lightly grease the hot grilling surface or pan. Carefully place one rice paper wrapper directly onto the hot surface. It should start to soften and become pliable within seconds.

   ⏱️ 30 seconds
3. 3

   Immediately spread about 1/4 of the beaten egg evenly over the surface of the rice paper, ensuring it covers most of the wrapper. Sprinkle with chopped green onions and dried shrimp (if using). Add any other desired optional toppings at this stage.

   ⏱️ 1 minute
4. 4

   Cook for about 2-3 minutes, or until the edges of the rice paper start to crisp up and turn golden brown, and the egg is mostly set. You may need to gently lift an edge with a spatula to check for crispiness.

   ⏱️ 2-3 minutes
5. 5

   Sprinkle the pork floss evenly over one half of the cooked rice paper. Carefully fold the other half over the filling, creating a half-moon shape, similar to a taco or quesadilla. Press down gently with your spatula.

   ⏱️ 30 seconds
6. 6

   Continue to cook for another 1-2 minutes, flipping once if needed, until the rice paper is golden and crispy all over, and the filling is heated through. The goal is a crispy exterior with a soft, savory interior.

   ⏱️ 1-2 minutes
7. 7

   Carefully remove the Bánh Tráng Nướng from the heat. Serve immediately with chili sauce on the side for dipping or drizzling.

   ⏱️ 15 seconds

💡 Pro Tips

• ✓Work quickly, as the rice paper cooks very fast.
• ✓Adjust heat as needed to prevent burning; the rice paper can char quickly.
• ✓The crispiness of the rice paper is key; aim for a texture that is both chewy and crunchy.
• ✓This is a fantastic late-night snack or appetizer.
• ✓If you don't have dried shrimp, you can omit it or substitute with a pinch of shrimp powder for a similar flavor profile.

🔄 Variations

• Add shredded cheese (like mozzarella or cheddar) for a gooey texture.
• Incorporate other cooked meats like minced pork, chicken, or even seafood.
• A drizzle of mayonnaise or a spicy aioli can add extra richness.
• For a vegetarian version, omit the pork floss and dried shrimp, and consider adding sautéed mushrooms or tofu.

🥗 Nutrition

Per serving