Bánh Tráng Nướng (Vietnamese Pizza)

Ingredients

• 2 Round rice paper wrappers
• 2 tbsp Vegan mayonnaise
• 1 tsp Sriracha sauce
• 1/4 cup Shredded carrots
• 1/4 cup Cooked ground pork (or crumbled tofu)
• 2 Chopped scallions
• 2 tbsp Roasted peanuts, crushed

Instructions

1. 1In a small bowl, combine the 2 tbsp vegan mayonnaise and 1 tsp sriracha sauce. Stir the mixture until it is smooth and evenly combined.
2. 2Preheat a grill or a large skillet over medium heat to approximately 350°F (175°C). Carefully place one of the 2 round rice paper wrappers onto the hot surface.
3. 3Immediately use a spoon or spatula to spread half of the vegan mayonnaise and sriracha mixture evenly over the entire surface of the rice paper wrapper.
4. 4Evenly sprinkle half of the 1/4 cup shredded carrots, half of the 1/4 cup cooked ground pork (or crumbled tofu), and half of the 2 chopped scallions over the mayonnaise mixture on the rice paper.
5. 5Continue to cook the rice paper for 2 to 3 minutes, watching it closely. The edges of the wrapper will begin to crisp and curl slightly, and the toppings should be heated through; the wrapper itself should feel firm and show slight browning in spots.
6. 6Carefully remove the cooked rice paper from the heat. Sprinkle half of the 2 tbsp roasted peanuts, crushed, evenly over the toppings, then gently fold the rice paper in half to form a semi-circle.
7. 7Serve this first Bánh Tráng Nướng immediately. Repeat steps 2 through 6 for the second rice paper wrapper and remaining ingredients.

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