Bánh Tráng Nướng (Vietnamese Pizza)

Name: Bánh Tráng Nướng (Vietnamese Pizza)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 sheets Rice paper; 2 eggs Quail eggs; 1 tablespoon Mushroom powder; 2 tablespoons Scallions; 1 tablespoon Vegan mayonnaise; 1 teaspoon Sriracha

A crispy and savory 'pizza' made from grilled rice paper topped with quail eggs, dried shrimp substitute (mushroom powder), scallions, chili sauce, and a drizzle of mayonnaise substitute (vegan mayo).

5m prep + 5m cook2 servings

Contains eggSHELLFISH-free

180 cal|8g protein|20g carbs|8g fat|1g fiber

Ingredients

2 sheets Rice paper
2 eggs Quail eggs
1 tablespoon Mushroom powder
2 tablespoons Scallions
1 tablespoon Vegan mayonnaise
1 teaspoon Sriracha

Instructions

1Preheat a non-stick skillet or grill pan over medium heat, which is 350°F (175°C).
2Place 1 sheet of rice paper flat onto the preheated skillet.
3Carefully crack 1 quail egg onto the center of the rice paper. Use the back of a spoon to gently spread the egg into a thin layer across the rice paper.
4Immediately sprinkle the spread egg with 1/2 tablespoon of mushroom powder, 1 tablespoon of scallions, and drizzle with 1/2 tablespoon of vegan mayonnaise and 1/2 teaspoon of sriracha.
5Cook for 2 to 3 minutes. The rice paper should become crispy and slightly browned at the edges, and the quail egg should be fully cooked through.
6Carefully remove the finished bánh tráng nướng from the skillet and set aside.
7Repeat steps 2 through 5 with the remaining 1 sheet of rice paper, 1 quail egg, 1/2 tablespoon of mushroom powder, 1 tablespoon of scallions, 1/2 tablespoon of vegan mayonnaise, and 1/2 teaspoon of sriracha.

Substitutions

Dried shrimp → Mushroom powder

Allergen substitution

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.