Banh Trang Nuong (Grilled Rice Paper)
A popular Vietnamese street food, these crispy rice paper pizzas are easy to customize with your favorite toppings. Make sure to use rice paper that doesn't contain any gluten-based additives.
Ingredients
- 2 sheets Thin Rice Paper (gluten-free)
- 2 Quail Eggs
- 1 tablespoon Dried Shrimp Floss
- 2 tablespoons Scallions
- 1 teaspoon Chili Sauce
- 1 teaspoon Mayonnaise (gluten-free)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm non-stick skillet over medium heat, which is 175°C.
- 2Carefully place 1 sheet of Thin Rice Paper into the heated skillet.
- 3Crack 1 Quail Egg onto the rice paper and use the back of a spoon to spread it thinly across the surface.
- 4Evenly sprinkle 1/2 tablespoon of Dried Shrimp Floss and 1 tablespoon of Scallions over the spread quail egg.
- 5Drizzle 1/2 teaspoon of Chili Sauce and 1/2 teaspoon of Mayonnaise over the toppings.
- 6Cook for 2 to 3 minutes, or until the rice paper edges look crispy and slightly browned, and the quail egg is fully cooked.
- 7Repeat steps 2 through 6 with the remaining 1 sheet of Thin Rice Paper, 1 Quail Egg, 1/2 tablespoon Dried Shrimp Floss, 1 tablespoon Scallions, 1/2 teaspoon Chili Sauce, and 1/2 teaspoon Mayonnaise.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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