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Vietnamese Grilled Rice Paper

Crispy Vegan Vietnamese Grilled Rice Paper You’ll Love

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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Snacks
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Paper Base
  • 2 sheets Rice Paper Thicker rice paper can be used for authenticity.
For the Vegan Egg Mixture
  • 1 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 Toppings
  • 2 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 Sauces
  • 2 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 Paper
  1. Prepare toppings by finely slicing the chopped green onions and vegan sausage, and measuring out the cooked corn kernels and fried shallots.
  2. 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.
  3. Place a medium non-stick skillet over medium heat and lay one rice paper sheet in it, sprinkling chopped green onions evenly.
  4. Pour approximately 3 tablespoons of the vegan egg mixture over the rice paper, spreading it evenly. The mixture should gently bubble as it cooks.
  5. 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.
  6. 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

Notes

Serve warm for the best texture. Customize with your favorite toppings for a unique twist.

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