Jump to Recipe Print RecipeAs I stood in my kitchen, a wave of nostalgia washed over me, transporting me back to the vibrant streets of Vietnam. Among the bustling stalls, I discovered the irresistible allure of Bánh Tráng Nướng, the beloved Vietnamese Grilled Rice Paper that locals fondly call “pizza.” Today, I’m excited to share my vegan twist on this street food classic! Packed with a savory vegan egg replacement, hearty sausage, and a medley of fresh toppings, this dish is a delightful quick snack or appetizer that will spark joy in any home. With just a few simple ingredients and minimal prep time, you can whip up this crispy and satisfying treat, perfect for a cozy night in or a lively gathering. Are you ready to bring a taste of Vietnam into your kitchen? Let’s dive into the recipe! Why is this Vegan Bánh Tráng Nướng so special? Crispy Texture: The delightful crunch of grilled rice paper creates an irresistible base for all your toppings. Savory Fillings: The savory vegan egg replacement and hearty sausage add layers of flavor that will satisfy any palate. Quick to Make: With minimal ingredients and a straightforward process, you can enjoy this dish in no time, perfect for busy weeknights. Versatile Toppings: Feel free to customize with your favorite veggies or sauces—try adding fried tofu or some sweet chili sauce for a kick! Crowd-Pleaser: Whether you’re serving it as a snack, appetizer, or light meal, this dish is sure to impress friends and family alike. For more mouthwatering vegan ideas, check out our Grilled Teriyaki Tofu recipe! Vegan Bánh Tráng Nướng Ingredients For the Rice Paper Base • Rice Paper Sheets – The foundation of our Vietnamese Grilled Rice Paper; turns crispy when grilled. Substitute with thicker rice paper for a more authentic texture, if available. For the Vegan Egg Mixture • Unsweetened Almond Milk – Acts as the liquid base for the vegan egg; can substitute with any non-dairy milk like oat, soy, or cashew. • Chickpea Flour – Provides the base for the vegan egg replacer; no direct substitution available, but a commercial egg replacer may work. • Cornstarch – Adds structure to the vegan egg mixture; can be replaced with arrowroot powder for similar thickening properties. • Nutritional Yeast – Adds a cheesy, umami flavor; can be omitted if unavailable. • Kala Namak Salt – Imparts an egg-like flavor; optional but recommended for authenticity; can be substituted with regular salt. • Turmeric – Provides color to the vegan egg; can be omitted for a more neutral color. For the Toppings • Chopped Green Onions – Adds freshness and flavor; substitute with green chives for a similar taste. • Vegan Sausage – Adds a satisfying texture and flavor; consider frying tofu or chopped vegan chicken as a substitute. • Cooked Corn Kernels – Gives sweetness and texture; canned or frozen corn is acceptable; use frozen corn after briefly boiling. • Fried Shallots – Great for texture and added sweetness; store-bought can save time, but homemade offers a personal touch. For the Sauces • Sweet Chili Sauce – Necessary for seasoning and richness; use store-bought for convenience, or make your own for an extra touch. • Vegan Mayo – Adds creaminess to the final dish; swap for homemade cashew cream if desired. With these simple ingredients, you’re well on your way to creating the ultimate Vegan Bánh Tráng Nướng that will transport your taste buds straight to the streets of Vietnam. Enjoy this quick snack that not only satisfies but also delights! Step‑by‑Step Instructions for Vietnamese Grilled Rice Paper Step 1: Prepare Toppings Begin by finely slicing the chopped green onions and vegan sausage, setting them aside in separate bowls. Measure out the cooked corn kernels and fried shallots, ensuring everything is prepped and ready to use as you assemble your Vegan Bánh Tráng Nướng. This step ensures a smooth cooking process, so you won’t be scrambling later. Step 2: Create Vegan Egg Mixture In a mixing bowl, whisk together 1 cup of unsweetened almond milk, 1 cup of chickpea flour, 2 tablespoons of cornstarch, 2 tablespoons of nutritional yeast, 1 teaspoon of kala namak salt, and a pinch of turmeric until smooth. This mixture will form the savory vegan egg that binds the ingredients together. Allow it to sit while you heat your skillet. Step 3: Cook Initial Layer Place a medium non-stick skillet over medium heat, allowing it to warm for a minute. Gently lay one rice paper sheet in the skillet, ensuring it covers the base completely. Sprinkle a tablespoon of chopped green onions and a touch of saté (if using) evenly across the rice paper. This first layer will infuse flavor into the base of your Vegan Bánh Tráng Nướng. Step 4: Add Vegan Egg Pour approximately 3 tablespoons of the vegan egg mixture over the rice paper, spreading it evenly with a spatula to blend with the green onions. The mixture should gently bubble at the edges as it cooks. Keep the heat steady; you’re looking for the rice paper to start crisping within a couple of minutes. Step 5: Top and Cook After 3-5 minutes, when the edges of the rice paper turn golden and crispy, carefully add half of the prepared vegan sausage, corn, and fried shallots on top. Press down gently to ensure the toppings adhere well. Cook for an additional 3-5 minutes until the vegan egg is set and the rice paper is beautifully crispy. Step 6: Garnish and Serve Once cooked, drizzle your Vietnamese Grilled Rice Paper with sweet chili sauce and vegan mayo for added richness and flavor. Fold the edges inwards to form a neat rectangular shape. Repeat the process with the second rice paper sheet for another delightful serving. Serve warm for the best texture, enjoying this unique Vietnamese delight straight from your kitchen! Make Ahead Options These Vegan Bánh Tráng Nướng are perfect for busy home cooks who love meal prepping! You can prepare the vegan egg mixture and cut your toppings—like green onions and vegan sausage—up to 24 hours in advance. Simply store the mixture in an airtight container in the refrigerator to maintain freshness and prevent drying. When you’re ready to enjoy, heat your skillet and grill the rice paper directly, then add the prepped toppings and egg mixture. Ensure to serve them warm for that irresistible crispy texture! By prepping ahead, you save precious time and can enjoy this delicious Vietnamese Grilled Rice Paper with minimal effort during your busy weeknight meals. Variations & Substitutions for Vietnamese Grilled Rice Paper Feel free to personalize your Vegan Bánh Tráng Nướng with these delightful twists that cater to your taste! Spicy Option: Add sliced jalapeños or a sprinkle of crushed red pepper flakes for some extra heat. Tempura Veggies: Try incorporating lightly battered and fried vegetables like zucchini or eggplant for added crunch and flavor. Umami Boost: Swap out the vegan sausage for marinated tempeh to enhance flavor and texture. The nutty taste pairs beautifully with the other ingredients. Herb Extravaganza: Fresh herbs like cilantro or mint can be mixed in for a refreshing twist that complements the richness of the dish. Cheesy Delight: Fold in some vegan cheese or add a sprinkle of vegan feta for an extra creamy layer that melts deliciously with the other toppings. Mighty Mushrooms: Include sautéed shiitake or portobello mushrooms for a hearty, meaty flavor without the meat. The umami will take your dish to the next level. Asian Inspired: Drizzle with hoisin sauce instead of sweet chili for a sweet yet savory Asian twist. This addition pairs perfectly with the other flavors. Veggie Variety: Don’t hesitate to mix in colorful bell peppers or snap peas for a delicious crunch and pop of color, giving your dish a vibrant look. With these variations, you can mix and match to create a unique version every time you make this cherished Vietnamese grilled rice paper. For more exciting ideas, why not check out our Korean Ramen Grilled recipe? It’s another delightful dish that will spark your culinary creativity! How to Store and Freeze Vegan Bánh Tráng Nướng Airtight Container: Store leftover Vegan Bánh Tráng Nướng in an airtight container in the fridge for up to 1 day. This keeps them fresh but expect a slight loss in crispiness. Freezer: For longer storage, wrap the grilled rice paper in plastic wrap and then foil before placing it in the freezer. They can last up to 1 month this way, preserving their flavor. Reheating: To revive the texture, reheat in a skillet over medium heat for 3-4 minutes on each side. This helps restore some crispiness to the Vietnamese grilled rice paper. Serving Reminder: Enjoy the Bánh Tráng Nướng promptly for the best experience, as they are most delightful when warm and crispy right after cooking. Expert Tips for Vegan Bánh Tráng Nướng Heat Control: Keep it medium: Cooking on too low heat can lift the rice paper, while high heat risks burning the delicate vegan egg mixture. Thin Layering: Avoid overload: Aim for a thin layer of toppings; too much can make folding difficult and affect the crispiness of the Vietnamese grilled rice paper. Serve Immediately: Fresh is best: This dish loses its delightful crunch quickly, so savor it while it’s warm and crispy for the ultimate experience. Creative Variations: Customize freely: Enhance your Vegan Bánh Tráng Nướng with unique ingredients like flavored vegan sausages, fresh herbs, or even mushrooms for added nutrition. Prep for Success: Organize ingredients: Pre-slicing all your toppings and measuring out your vegan egg mixture ensures a smooth cooking experience and keeps you focused on creating this delicious dish. What to Serve with Vegan Bánh Tráng Nướng? Transform your delicious Vegan Bánh Tráng Nướng into a well-rounded meal with these tantalizing pairings. Crispy Salad: Light and refreshing, a crisp side salad adds a crunchy contrast to the savory rice paper delight. Fresh Herbs: Brighten the dish with a side of mint or cilantro, bringing an aromatic touch that complements the flavors beautifully. Sweet Chili Dipping Sauce: Enhance the flavors further with an extra drizzle; the sauce brings sweet heat that lifts the entire meal. Savory Soup: A light vegetable or miso soup makes for a comforting pairing, warming your spirit alongside the crispy snack. Steamed Edamame: These protein-packed bites create a satisfying additional texture and a touch of simplicity to your meal. Iced Green Tea: This refreshing drink sharpens the palate and balances out the rich flavors of the Vegan Bánh Tráng Nướng, leaving you feeling revitalized. Coconut Rice: A subtly sweet, creamy side, coconut rice serves as a rich and exotic companion, enhancing your culinary adventure. Chocolate Coconut Truffles: For a sweet finish, these bites of bliss provide a delightful contrast with their rich, creamy center and chewy texture, sealing your meal with joy. Vegan Bánh Tráng Nướng Recipe FAQs What type of rice paper should I use for Vegan Bánh Tráng Nướng? When selecting rice paper sheets, look for a thinner variety that crisps up nicely when grilled. If available, opting for thicker rice paper can provide a chewier, more authentic texture that’s often favored in traditional Vietnamese dishes. How should I store leftover Vegan Bánh Tráng Nướng? To preserve the flavor and texture, place your leftover Vegan Bánh Tráng Nướng in an airtight container in the refrigerator. They will stay fresh for up to 1 day, but be aware that the crispiness may diminish slightly. For best results, enjoy them straight away! Can I freeze Vegan Bánh Tráng Nướng? Absolutely! To freeze, carefully wrap each grilled rice paper in plastic wrap, then in aluminum foil to prevent freezer burn. They can be stored this way for up to 1 month. Just remember to reheat them on a skillet for about 3-4 minutes on each side to restore some of that delightful crunch and warmth. What should I do if my Vegan Bánh Tráng Nướng isn’t crispy? If your Bánh Tráng Nướng turns out soggy, it may be that the heat was too low or there were too many toppings. Next time, keep the heat medium and don’t overload with toppings. Aim for a thin layer of stuffing for optimal crispiness, and make sure to cook it long enough for the rice paper to brown. Are there any dietary considerations for Vegan Bánh Tráng Nướng? If you have allergies or dietary restrictions, be mindful of the ingredients in the vegan sausage and any added sauces. You can easily customize the recipe to suit your needs—try using tofu instead of sausage, and ensure that your sauces are also vegan and allergy-friendly. Always check ingredient labels for potential allergens! How do I know when the vegan egg mixture is set? You’ll know the vegan egg mixture is ready when the edges begin to bubble and the center appears firm without any liquid. This usually takes about 3-5 minutes. Just be sure to keep an eye on it to avoid overcooking, which can lead to a dry texture instead of the desired rich filling! Crispy Vegan Vietnamese Grilled Rice Paper You’ll Love No ratings yet Experience the crispy delight of Vietnamese Grilled Rice Paper, a vegan twist on the classic Bánh Tráng Nướng, packed with flavor and perfect as a snack or appetizer. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsTotal Time 25 minutes mins Servings: 2 servingsCourse: SnacksCuisine: VietnameseCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Rice Paper Base2 sheets Rice Paper Thicker rice paper can be used for authenticity.For the Vegan Egg Mixture1 cup Unsweetened Almond Milk Can substitute with any non-dairy milk.1 cup Chickpea Flour No direct substitution available.2 tablespoons Cornstarch Can replace with arrowroot powder.2 tablespoons Nutritional Yeast Can be omitted if unavailable.1 teaspoon Kala Namak Salt Optional but recommended for authenticity.1 pinch Turmeric Can be omitted for a neutral color.For the Toppings2 tablespoons Chopped Green Onions Can substitute with green chives.1 cup Vegan Sausage Consider frying tofu or chopped vegan chicken as a substitute.1 cup Cooked Corn Kernels Canned or frozen corn acceptable.2 tablespoons Fried Shallots Store-bought or homemade.For the Sauces2 tablespoons Sweet Chili Sauce Store-bought or homemade.2 tablespoons Vegan Mayo Can swap for homemade cashew cream. Equipment non-stick skillet Method Step-by-Step Instructions for Vietnamese Grilled Rice PaperPrepare toppings by finely slicing the chopped green onions and vegan sausage, and measuring out the cooked corn kernels and fried shallots.In a mixing bowl, whisk together almond milk, chickpea flour, cornstarch, nutritional yeast, kala namak salt, and turmeric until smooth. Allow it to sit while heating the skillet.Place a medium non-stick skillet over medium heat and lay one rice paper sheet in it, sprinkling chopped green onions evenly.Pour approximately 3 tablespoons of the vegan egg mixture over the rice paper, spreading it evenly. The mixture should gently bubble as it cooks.After 3-5 minutes, when the edges turn golden, add half of the prepared vegan sausage, corn, and fried shallots on top, pressing down gently.Drizzle with sweet chili sauce and vegan mayo, then fold the edges inwards. Repeat with the second rice paper sheet for another serving. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 5IUVitamin C: 15mgCalcium: 10mgIron: 15mg NotesServe warm for the best texture. Customize with your favorite toppings for a unique twist. Tried this recipe?Let us know how it was!
