Step 1:

Start by placing a dry rice paper sheet into a cold, non-stick frying pan.

It's essential that the pan is cold to prevent the rice paper from curling too early. Use medium-sized rice paper, which is traditionally used for spring rolls.

Once the rice paper is in the pan, turn the heat to low. This slow heating process helps ensure that the rice paper crisps evenly without burning too quickly.

Step 2:

Spread a generous layer of chilli oil across the rice paper surface. You can either make your own chilli oil or use a store-bought version.

The chilli oil gives the pizza that signature kick and a nice flavourful base. As the pan heats up, you'll notice the rice paper curling slightly around the edges - this is the first sign that it’s starting to crisp!

Step 3:

Carefully crack an egg directly onto the rice paper. With a fork or spoon, break up the yolk and gently spread it over the surface, making sure to cover as much of the rice paper as possible.

Don’t worry if some of the egg spills over the edges; that’s perfectly fine!

The egg will cook quickly as the pan heats up, and its protein helps bind the toppings to the crispy rice paper.

Step 4:

Add any toppings of your choice to one half of the rice paper.

It can be anything from sliced hot dogs, torn up ham, sliced sausages, grated cheese / cheese singles.

Step 5:

‍After adding your toppings, cook for a few more minutes until the rice paper has fully crisped and the egg is set.

Fold the rice paper in half to create a half-moon shape, similar to a quesadilla. This not only makes it easier to eat but also helps seal in the toppings.

Step 6:

Remove the pizza from the pan and serve it immediately while the rice paper is still crispy.

The texture is one of the best parts of this dish, but keep in mind that the rice paper will soften over time, so it’s best enjoyed right away.

Tips:

• Keep the heat low to prevent burning the rice paper before the toppings cook.
• Experiment with toppings – some people add corn, hotdogs, or even kimchi for a fusion twist!
• If you don’t have dried shrimp, substitute with crumbled bacon or finely chopped mushrooms for a different umami kick.
• For extra crunch, double up the rice paper layers before adding toppings.

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FAQs

1. Can I make Bánh Tráng Nướng without a stove?

Yes! If you don’t have a stove, you can use an oven or air fryer at 180°C (350°F) for about 5 minutes, or until crispy. Just keep an eye on it to prevent burning.

2. What kind of rice paper should I use?

Use the thin, round rice paper typically used for spring rolls. Avoid the thicker tapioca-based ones, as they won’t crisp up as well.

3. Can I make it vegetarian?

Absolutely! Swap out dried shrimp and pork floss for mushrooms, sweet corn, or tofu crumbles. You can also add an extra sprinkle of cheese for more flavour.

4. Why is my rice paper burning too quickly?

This usually happens if the heat is too high. Keep your pan on low-medium heat and rotate the rice paper frequently to cook it evenly.

5. How do I store leftovers?

Bánh Tráng Nướng is best enjoyed fresh, but if needed, store leftovers in an airtight container at room temperature for a few hours. Reheat in a dry pan or air fryer to crisp it back up.