Dry-grilled rice paper rounds topped with beaten egg, scallions, dried shrimp, Vietnamese sausage, fried shallots, mayonnaise, and chili sauce: a thin base, brittle around the edges, slightly chewy at the center, true to the Vietnamese street food classic.
Ingredients
- 4 pieces round Vietnamese rice paper wrappers
- 4 pieces fresh eggs
- 1 bunch fresh scallions
- 100 g Vietnamese lap xuong sausage
- 30 g shelled dried shrimp
- 25 g crispy fried shallots
- 40 g mild mayonnaise in a squeeze bottle
- 35 g Vietnamese chili sauce
- 2 tbsp sunflower oil
- 1 pinch fine salt
- 1 pinch freshly ground black pepper
Method
- Quickly rinse the dried shrimp, then cover with hot water at about 140 °F (60 °C) for 10 minutes. Once tender and rehydrated, drain thoroughly, pat dry with paper towels, and chop coarsely so they distribute evenly without making the rice paper soggy.
- Finely slice the scallions, separating the darker green tops from the lighter parts. Heat the sunflower oil over medium-low heat (about 265 °F / 130 °C) for 1 minute, add the scallions, and take off the heat after 30 to 45 seconds as soon as they turn glossy, tender, and fragrant without browning. Season lightly with salt and set this scallion oil aside.
- Cut the Vietnamese sausage into thin slices or small dice. Saute in a dry skillet over low heat (about 285 °F / 140 °C) for 3 to 4 minutes, until the fat beads up, and the pieces turn glossy and lightly caramelized around the edges. Drain on paper towels.
- Whisk the eggs with the fine salt and black pepper for 30 seconds. The mixture should be smooth and cohesive but not frothy so it spreads easily.
- Heat a large, heavy skillet or crepe pan without any oil over medium-low heat (about 300 °F / 150 °C) for 2 minutes. Place a round of rice paper completely flat in the pan and dry-heat for 20 to 30 seconds, until it begins to curl slightly and crackle gently.
- Brush the rice paper with a little scallion oil, then pour a thin layer of beaten egg into the center. Using the back of a spoon, spread the egg toward the edges for about 30 seconds, until the layer begins to set and turns satiny and opaque without running over.
- Immediately scatter the dried shrimp, Vietnamese sausage, and fried shallots over the soft egg within 30 seconds. Press down very gently with the spoon to embed the toppings without tearing the rice paper.
- Continue cooking over low-medium heat (around 285 °F / 140 °C) for 2 to 3 minutes, rotating the disc every 30 seconds for even browning. The base is ready when the underside is golden and rigid, and the edges curl up and turn completely brittle to the touch.
- Drizzle the hot surface with mayonnaise and chili sauce. Keep cooking in the hot pan for 30 seconds to warm the sauces until glossy without softening the base.
- Remove from the pan, gently fold the disc in half like a taco using a spatula, and let rest on a wire rack for 30 seconds to let steam escape and lock in the crunch. Repeat with the remaining three rounds and serve immediately while piping hot and crisp.
Nutrition
Per serving
- Energy
- 690.9 kcal
- Protein
- 31.33 g
- Carbohydrate
- 25 g
- Fat
- 51.72 g
- Fibre
- 2.26 g
- Calcium
- 75.68 mg
- Iron
- 2.09 mg
- Magnesium
- 63.58 mg
