Vietnamese Crispy Rice Paper Snack (Bánh Tráng Nướng)

Instructions

1. 1

   Mise en place: Finely slice 40g of spring onions into thin rings. Have the 15g butter softened at room temperature. Keep all toppings, 4 eggs, 4 rice paper wrappers, 30ml mayonnaise, and a nonstick skillet within easy reach of your stovetop before you begin cooking.

2. 2

   Heat 10ml vegetable oil in a skillet over medium heat. Add 120g minced pork and stir-fry for 3 minutes until no longer pink. Stir in 15ml fish sauce and cook for 1 more minute until the liquid evaporates and pork turns golden brown. Transfer pork to a bowl and set aside.

3. 3

   Wipe the nonstick skillet clean and place it over low heat. Place 1 dry rice paper wrapper flat in the pan without any oil. Let it warm through for about 20 to 30 seconds until it softens slightly and flattens out against the pan surface.

4. 4

   Spread about 4g of softened butter, a handful of spring onions, and a quarter of the cooked pork over the rice paper. Crack 1 egg directly in the center. Gently break the yolk with a spoon and spread the egg evenly across the rice paper top without pushing off edges.

5. 5

   Cook over low heat for 3 to 4 minutes. The egg mixture will gradually set and turn opaque while the bottom of the rice paper transforms into a stiff, deep golden brown, and crispy crust. Lower heat if the edges darken too fast before the egg sets completely.

6. 6

   Drizzle 7 to 8ml of mayonnaise over the cooked egg topping. Use a spatula to gently fold the crispy rice paper in half like a taco shell. Transfer to a plate and serve immediately while scorching hot. Repeat the process for the remaining 3 rice paper portions.

Serve with

Drink

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