Rice paper sheets fried until they instantly puff into ultra-crispy chips, then tossed with sweet and savory chili salt in the style of a Vietnamese street snack.
Ingredients
- 12 sheets round Vietnamese rice paper sheets
- 1 l sunflower oil for frying
- 2 tsp fine salt
- 1 tsp Vietnamese ground red chili or mild cayenne pepper
- 1 tsp powdered white sugar
- 1/2 tsp food-grade monosodium glutamate
- 2 tbsp crispy fried garlic in a jar
Method
- Set up the frying station: place a rack or a large paper towel-lined plate near the stove, and keep a large dry bowl with a lid or an airtight container ready for the final seasoning. The sheets must remain completely dry.
- Cut the rice paper sheets into quarters with dry scissors. If they are very large, cut them again into easy-to-grab pieces. Avoid pieces that are too small, as they will brown before puffing.
- Prepare the muối ớt: combine the fine salt, ground chili, sugar, and MSG in a small bowl. Crush the mixture between your fingers or with a pestle to make an even powder that will stick to the chips without forming clumps.
- Heat the oil in a tall saucepan or wok over medium-high heat. It is ready when a small piece of rice paper dropped into it immediately unfurls, turns white, and rises to the surface with a brief crackle. If it stays translucent, the oil is not hot enough; if it yellows immediately, it is too hot.
- Fry the rice paper pieces in small batches. Add them one at a time to the oil: they should puff almost instantly, twist slightly, and turn opaque. Remove them as soon as they are fully puffed, before significant browning.
- Drain the chips on the rack or paper towels. Spread them out without stacking while they are piping hot so the steam can escape. They should sound dry and crack clearly when touched with tongs.
- While they are still warm, transfer the chips to the large dry bowl. Sprinkle with the chili salt, add the crispy fried garlic, close the lid, and shake in short motions to coat them without breaking every chip.
- Taste one chip and adjust with a small pinch of the remaining mixture if needed. Serve immediately on a wide plate while the texture is puffed, brittle, and dry.
- For a no-fry microwave version, place a few pieces of dry rice paper on a completely dry plate and heat them on high until they puff and turn white. Season them immediately. The texture will be drier and less rich than traditional frying, but never soft.
Nutrition
Per serving
- Energy
- 292.9 kcal
- Protein
- 1.54 g
- Carbohydrate
- 27.34 g
- Fat
- 20.21 g
- Fibre
- 0.86 g
- Calcium
- 0.81 mg
- Iron
- 0.06 mg
- Magnesium
- 1.33 mg
