Vegan Vietnamese Pizza (Banh Trang Nuong)
A crispy and flavorful vegan take on Vietnamese street food! This 'pizza' uses grilled rice paper topped with a savory mixture of mung bean paste, vegetables, and a drizzle of chili sauce.
Ingredients
- 2 large Rice paper wrappers
- 2 tablespoons Mung bean paste
- 1/4 cup Shredded carrot
- 1/4 cup Shredded daikon
- 2 tablespoons Scallions
- 1 tablespoon Vegan mayonnaise
- 1 teaspoon Sriracha sauce
- 1 teaspoon Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Brush a large skillet or griddle lightly with vegetable oil and heat over medium heat.
- 2Place a rice paper wrapper on the hot surface. Cook for about 30 seconds until it starts to soften.
- 3Spread the mung bean paste evenly over the rice paper. Top with shredded carrot, daikon, and scallions.
- 4Cook for another 2-3 minutes, or until the rice paper is crispy and the toppings are heated through.
- 5Remove from heat and drizzle with vegan mayonnaise and sriracha sauce.
- 6Cut into wedges and serve immediately.
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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