Bánh Tráng Nướng (Vietnamese Pizza) with Coconut Aminos

Ingredients

• 2 sheets Rice paper
• 1 large Egg
• 1 tablespoon Dried shrimp, finely chopped
• 2 tablespoons Scallions, thinly sliced
• 1/4 cup Dairy-free Mozzarella cheese
• 1 teaspoon Coconut Aminos
• 1/2 teaspoon Chili sauce (sriracha)
• 1 teaspoon Vegetable oil

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

Instructions

1. 1Heat a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
2. 2Brush the hot skillet with the 1 teaspoon of vegetable oil.
3. 3Place 1 sheet of rice paper on the oiled skillet. Cook for about 30 seconds, or until it just starts to soften and become pliable.
4. 4Crack the 1 large egg onto the softened rice paper. Quickly spread the egg evenly across the entire surface of the rice paper with the back of a spoon.
5. 5Immediately sprinkle the egg with the 1 tablespoon of finely chopped dried shrimp, the 2 tablespoons of thinly sliced scallions, and the 1/4 cup of dairy-free mozzarella cheese.
6. 6Drizzle the toppings with the 1 teaspoon of coconut aminos and the 1/2 teaspoon of chili sauce (sriracha).
7. 7Continue to cook for 2 to 3 minutes. The rice paper should become crispy and slightly browned, and the egg should be fully cooked through.
8. 8Carefully slide the finished Bánh Tráng Nướng from the skillet onto a cutting board. Cut it into wedges and serve immediately while it is hot and crispy.

Substitutions

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