Bánh Tráng Nướng (Vietnamese Pizza - Soy-Free)

Ingredients

• 2 sheets Rice paper
• 2 large Eggs
• about 57 g Ground pork
• 1 tablespoon Dried shrimp, finely chopped
• 2 tablespoons Scallions, thinly sliced
• 1 teaspoon Chili sauce (soy-free)
• 1 tablespoon Mayonnaise (soy-free)
• 1 teaspoon Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat a non-stick skillet over medium heat, which is 175°C. Lightly brush the skillet with the 1 teaspoon of vegetable oil.
2. 2Place 1 sheet of rice paper in the heated skillet. Quickly crack 1 large egg over the rice paper and spread it evenly with a spoon. Sprinkle about 28.4 g of the ground pork, the 1 tablespoon of dried shrimp, and the 2 tablespoons of scallions over the egg.
3. 3Cook for 2 to 3 minutes, or until the egg is set and the rice paper is crispy around the edges. The edges should be lightly browned and lifted slightly from the pan.
4. 4Drizzle the cooked rice paper with the 1 teaspoon of chili sauce (soy-free) and the 1 tablespoon of mayonnaise (soy-free).
5. 5Carefully fold the rice paper in half using a spatula, enclosing the toppings. Cook for another 30 seconds to 1 minute, just until the outside is lightly golden.
6. 6Slide the folded rice paper onto a plate and repeat steps 2-5 with the remaining 1 sheet of rice paper, 1 large egg, about 28.4 g of ground pork, and the remaining scallions and dried shrimp.
7. 7Serve the Bánh Tráng Nướng immediately while it is hot and crispy.

Substitutions

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