As I stood on a bustling street corner in Vietnam, the air was thick with the enticing aroma of sizzling snacks. One dish, in particular, caught my attention: Bánh Tráng Nướng, often dubbed the Vietnamese pizza. It’s a vibrant fusion of crispy rice paper, savory fillings, and colorful toppings that instantly beckons! Today, I’m thrilled to share my vegan version of this beloved street food, giving you a delightful recipe for Vegan Bánh Tráng Nướng. Not only is this quick to prepare, making it perfect for a last-minute snack or appetizer, but it also transforms classic flavors into a vegan-friendly treat that everyone will love. Picture this crispy grilled rice paper layered with savory vegan egg, fresh corn, and zesty green onions, all topped off with sweet chili sauce. Ready to dive into this irresistible dish that brings the flavors of Vietnam straight to your kitchen?

Why is this Bánh Tráng Nướng special?

Uniqueness: This vegan version of Bánh Tráng Nướng artfully captures the essence of a beloved street food with a plant-based twist.

Quick & Easy: Perfect for home cooks of all levels, you can whip up this dish in no time.

Flavor Explosion: With layers of savory vegan egg and fresh toppings, every bite is a delightful blend of textures and tastes.

Versatile: Whether served as a snack or appetizer, it’s bound to impress at casual gatherings—much like my Freakin Fried Rice that’s always a crowd-pleaser!

Nutritionally Rich: Packed with plant-based protein and fiber, this snack is a wholesome alternative to traditional junk food.

Customization: Feel free to switch up the toppings and create your own signature version, just like you can with Chilli Beef Rice for a unique twist each time!

Vegan Vietnamese Grilled Rice Paper Ingredients

For the Vegan Egg Mixture
• Unsweetened Almond Milk – Adds creaminess to the vegan egg mixture; feel free to substitute with any plant-based milk.
• Chickpea Flour – Acts as a base for the vegan egg, providing protein and texture; can be replaced with other flour alternatives if necessary.
• Cornstarch – Adds structure to the chickpea batter; can be substituted with arrowroot powder if needed.
• Nutritional Yeast – Offers a cheesy flavor and enhances umami in the vegan egg; omit if unavailable.
• Kala Namak Salt – Imparts an egg-like flavor thanks to its sulfur content; optional but adds depth.
• Turmeric – Used for color in the chickpea batter; omit if unavailable.

For the Bánh Tráng Nướng
• Rice Paper Sheets – The base of the dish, providing texture; use thicker sheets for authenticity if possible.
• Saté or Oil – For sautéing the green onions; substitute with any cooking oil if desired.
• Chopped Green Onions – Adds freshness and vibrant flavor; can be replaced with chives or leeks.
• Chopped Vegan Sausage (or Tofu) – Provides protein and a savory bite; substitute with any plant-based meat or cube-style tofu.
• Cooked Corn Kernels – Adds sweetness and crunch; use canned, frozen, or fresh corn as you prefer.

For the Toppings
• Fried Shallots – Adds crunch and sweetness; can be bought pre-packaged or made at home.
• Sweet Chili Sauce – Essential topping that adds sweetness and spice; use store-bought or homemade to control ingredients.
• Vegan Mayo – Brings creaminess to the dish; necessary for a complete flavor profile.

Dive right in and create your own Vegan Vietnamese Grilled Rice Paper sensation!

Step‑by‑Step Instructions for Vegan Vietnamese Grilled Rice Paper

Step 1: Prep Toppings
Start by gathering all your toppings for the Vegan Bánh Tráng Nướng. Slice the green onions and vegan sausage into bite-sized pieces, and measure out the corn and fried shallots. Having everything ready will streamline your cooking process and make assembling the rice paper snack a breeze!

Step 2: Make Vegan Egg Mixture
In a mixing bowl, whisk together 1 cup of unsweetened almond milk, 1 cup of chickpea flour, 2 tablespoons of cornstarch, 2 tablespoons of nutritional yeast, and a pinch of kala namak and turmeric. This will create a thick batter that acts as the vegan egg component. Ensure there are no lumps for a smooth consistency, and set it aside for now.

Step 3: Cook Rice Paper
Heat a non-stick skillet over medium heat and add a drizzle of saté or oil once hot. Place one rice paper sheet in the skillet, allowing it to soften for about 20 seconds. Carefully pour in the chopped green onions, stirring them around until fragrant and slightly wilted—this should take about 1-2 minutes, infusing the rice paper with delightful flavors.

Step 4: Add Vegan Egg
Once the green onions are aromatic, pour the prepared vegan egg mixture evenly over the softened rice paper. Use a spatula to spread it out gently, ensuring it covers the rice paper completely. Allow it to cook for 3-5 minutes, monitoring for bubbles and a firm texture, which indicates the egg mixture is setting.

Step 5: Layer Remaining Ingredients
Sprinkle half of the chopped vegan sausage, cooked corn kernels, and a generous amount of fried shallots over the vegan egg layer. Press the toppings gently into the mixture to ensure they stick. Continue to cook for an additional 3-5 minutes, allowing the bottom to crisp up beautifully while the egg cooks through.

Step 6: Garnish and Serve
Carefully fold the Vegan Bánh Tráng Nướng in half once it’s cooked and crisped to your liking. Drizzle it with sweet chili sauce and vegan mayo for that perfect finishing touch. Serve it warm, and if you made a second rice paper sheet, repeat the process to enjoy more of this delicious Vietnamese Grilled Rice Paper treat!

Storage Tips for Vietnamese Grilled Rice Paper

Fridge: Keep any leftover Vegan Bánh Tráng Nướng in an airtight container for up to 3 days. This will help maintain some of the flavors, although the crispiness may diminish.

Freezer: For longer storage, wrap the cooled Bánh Tráng Nướng tightly in plastic wrap and then place it in a freezer bag. It can be stored for up to 3 months.

Reheating: To regain crispiness, reheat the frozen or refrigerated Vietnamese Grilled Rice Paper in a dry skillet over medium heat for a few minutes on each side, or until warmed through and crispy again.

Serving Tip: Enjoy the Bánh Tráng Nướng fresh for the best texture, but if you need to store it, ensure it’s reheated properly to enhance your snacking experience!

Vietnamese Grilled Rice Paper Variations

Feel free to enhance your Vegan Bánh Tráng Nướng with these delightful twists that will surprise your taste buds!

Gluten-Free: Use a gluten-free flour blend instead of chickpea flour for the vegan egg mixture, ensuring everyone can join in on the fun.
Spicy Kick: Add a sprinkle of red pepper flakes or chopped fresh chili to the filling for an extra kick. Perfect for those who love a little heat!
Herb-Infused: Mix fresh herbs like cilantro or basil into the batter or as a topping for a fragrant twist. It’s a simple way to elevate the flavor profile!
Extra Crunch: Consider adding toasted sesame seeds or crushed peanuts on top for an added layer of crunch and nutty flavor. This will make every bite even more exciting.
Veggie Delight: Amp up the health factor by including shredded carrots, bean sprouts, or thinly sliced bell peppers as additional toppings. Joyful bursts of color and flavor await!

For a completely different flavor experience, this dish pairs beautifully with the fresh and tangy Grilled Salsa Verde or the unique tastes of Korean Rice Balls.

Creamy Spin: Swap out almond milk for coconut milk or any creamy dairy-free yogurt to enhance the richness of the egg mixture. Trust me, it’s a game changer!

With these variations, your Vietnamese grilled rice paper will never be boring, and you’ll keep your family or guests guessing what delicious twist you’ll serve up next!

Make Ahead Options

These Vegan Bánh Tráng Nướng are perfect for meal prep enthusiasts! You can prepare the vegan egg mixture and toppings up to 24 hours in advance. Simply whisk together the almond milk, chickpea flour, cornstarch, nutritional yeast, kala namak, and turmeric, then store it in an airtight container in the fridge to maintain freshness. Additionally, chop the vegan sausage and green onions, and keep them refrigerated until ready to cook. When you’re ready to serve, just reheat the skillet and follow the cooking instructions, ensuring the rice paper gets that crispy texture you love. With this plan, you’ll have a delicious Vietnamese Grilled Rice Paper snack ready in no time!

What to Serve with Vegan Bánh Tráng Nướng

Looking to enhance your Vegan Bánh Tráng Nướng experience? Pair it with these delightful options!

Creamy Avocado Salad: This fresh and zesty salad brings a creamy texture that balances the crispy rice paper. Top it with lime juice and herbs for a refreshing counterpart.
Coconut Rice: Serve this fragrant coconut rice alongside to complement the savory layers of your grilled rice paper. Its subtle sweetness and creamy consistency make for comfort food perfection.
Sizzling Vegetable Stir-Fry: A quick stir-fry of seasonal veggies adds a colorful and crunchy element to your meal. The stir-fried garlic and ginger elevate the flavors without overpowering the Bánh Tráng Nướng.
Mango Salsa: Bright and refreshing, this tropical salsa shines with sweet mangoes and zesty lime. It not only adds a fresh burst of flavor but also a crunch that contrasts beautifully with your dish.
Chili-infused Tofu Skewers: For a protein-packed accompaniment, try spicy grilled tofu skewers. Their bold seasoning enhances the dish’s overall taste and makes for a heartier meal.
Cucumber and Mint Salad: A light and invigorating salad with refreshing cucumbers and cooling mint can cleanse the palate after every savory bite. The crispness adds an enjoyable textural contrast.
Lychee Iced Tea: Sip on a chilled lychee iced tea to elevate your snack session. Its floral notes and sweetness harmonize perfectly with the flavors of the meal, creating a refreshing experience.
Coconut Sorbet: End your meal on a sweet note with this creamy and refreshing sorbet. The tropical flavor pairs perfectly, making for a delightful finish to your dining adventure!
Vegan Spring Rolls: These light and fresh rolls filled with crisp veggies offer a fun, hand-held appetizer. Their bright flavors will entice your taste buds even more!

Enhance your experience and make your meal truly unforgettable with these vibrant pairings!

Expert Tips for Vegan Bánh Tráng Nướng

Medium Heat: Keeping the heat at medium prevents the rice paper from burning while ensuring the vegan egg mixture cooks evenly.
Thin Layers: Avoid overloading with toppings to keep the snack thin; this ensures the rice paper remains easy to fold and crispy.
Serve Immediately: For the best texture and flavor, enjoy the Bánh Tráng Nướng right away; it can lose its crispiness if left to sit.
Experiment with Flavors: Don’t hesitate to try different toppings like shredded carrots or fresh herbs to give your Vietnamese Grilled Rice Paper a unique twist!
Watch for Bubbles: Monitor the cooking process for bubbles in the vegan egg mixture; it’s a sign that it’s setting properly and will create a delightful texture.

Vegan Bánh Tráng Nướng Recipe FAQs

What is the best way to select rice paper?
When choosing rice paper sheets, look for thicker ones as they offer better durability and texture when grilled. They should be smooth and free of dark spots. If possible, purchase from an Asian grocery store for a more authentic taste.

How do I store leftover Vegan Bánh Tráng Nướng?
Store any leftovers in an airtight container in the fridge for up to 3 days. Although the flavors will remain, the crispiness may fade. Alternatively, wrap them tightly in plastic wrap and place in a freezer bag to keep them fresh for up to 3 months.

Can I freeze Vegan Bánh Tráng Nướng? How?
Absolutely! Once your Vegan Bánh Tráng Nướng has cooled completely, wrap each piece tightly in plastic wrap to prevent freezer burn. Then, place them in a labeled freezer bag. To enjoy, thaw in the fridge overnight, then reheat in a dry skillet over medium heat for a few minutes on each side until crispy.

What if my vegan egg mixture is too thick?
If you find that your vegan egg mixture is too thick, simply add small amounts of almond milk (or any plant-based milk) until you reach a pourable consistency. Remember, it should spread easily over the rice paper without being runny.

Is there any dietary consideration I should keep in mind?
Yes! If you or your guests have allergies, ensure to check ingredient labels for any allergens, especially with the fried shallots or sweet chili sauce, as these may contain gluten or added sugars. Additionally, always confirm that your vegan sausage or tofu is made without any animal products.

What toppings can I use for my Bánh Tráng Nướng?
Feel free to get creative! While this recipe features vegan sausage and corn, you can also use shredded carrots, bean sprouts, or fresh herbs like cilantro or mint. The more toppings, the merrier! Just remember to keep the layers thin for the best texture.

Vegan Bánh Tráng Nướng Recipe FAQs