Vegan Bánh Tráng Trộn (Vietnamese Rice Paper Salad)

If you thought rice paper was just for spring rolls, you are going to be surprised! This rice paper salad is a classic of Vietnamese cuisine. Although it is a fairly recent invention, it has quickly gained popularity overseas.

Bánh Tráng Trộn is the dish I make when I want a light and simple salad. It comes together quickly (cutting the rice paper is the most time-consuming part), it’s easily customizable, and tastes fantastic.

While it’s definitely not the best-looking dish, it’s super flavorful and easy to make. I hope you will give it a try!

⭐️ Why You Should Try It

• A wonderful blend of texture and flavor. The chewy rice paper, tangy green mango, slightly spicy dressing, and fresh herbs create a refreshing and satisfying salad. We personally love the contrast between the chewiness of the rice paper and the crispness of the mango! It’s a salad like no other that will get you addicted in no time!
• Versatile and simple to make. This salad is very simple to prepare and can be customized with what you have on hand. You can add your favorite plant-based meat, adjust the spiciness, or incorporate different herbs and vegetables.

📘 What is It

Bánh Tráng Trộn is a classic Vietnamese snack that consists of sliced rice paper mixed with green mango, dried shrimp, beef jerky, fresh herbs, and a spicy dressing. The preparation and ingredients vary depending on the region. Although the original recipe is not vegan, Vietnamese vegetarian restaurants now offer vegan versions of the dish.

A little anecdote: Bánh Tráng Trộn is usually sold as a street food and served in a plastic bag! Sellers will mix the rice paper with the add-ins and the dressing right before giving it to you. This way, the rice paper doesn’t get too soggy.

🫓 Ingredient Notes

Here is what you will need to make this rice paper salad:

• Rice paper – Use regular white rice paper, preferably a thin one. The same rice paper you use to make fresh spring rolls works great.
• Green mango – Use green unripe mango. As opposed to ripe mango, green mango has a sour flavor and crispy texture. You can replace the green mango with green papaya. To add natural sweetness and freshness to the salad, we have green mango.
• TVP slices – Shredded and fried, TVP (textured vegetable protein) adds crunchiness and flavor to this salad. Alternatively, you can use soy curls shredded into thinner strips.
• Saté – This Vietnamese condiment consists of shallots, lemongrass, and chili sautéed in oil. You can learn how to make your own saté here or buy it in Asian supermarkets. A quick warning: not all commercial brands are vegan, as some may include shrimp. Ensure that you check the label to confirm it is vegan.
• Vegan fish sauce – For saltiness and umami. Use homemade fish sauce or store-bought vegan fish sauce.
• Lime – To add freshness and tanginess. Traditionally, calamansi juice is used, but lime juice works great.
• Sugar – To balance the saltiness. I went with granulated white sugar, but you can use maple syrup if you want to make this recipe refined sugar-free.
• Peanuts – Use roasted peanuts for crunchiness and nuttiness. You can use them whole or slightly crush them.
• Fried shallots – Or fried onions. You can fry them yourself or buy them at the supermarket.
• Vietnamese coriander – Called “Rau răm” in Vietnamese, this herb has a citrusy and peppery flavor. It’s a crucial ingredient for making good Bánh Tráng Trộn.

Note: This recipe offers a slightly simplified approach to making Bánh Tráng Trộn. Typically, this dish requires extra ingredients that can be quite hard to find outside of Vietnam.

🥣 How to Make It

1. Prepare the TVP

1. Rehydrate the TVP. Add the TVP slice (or soy curls) to a small bowl and cover with hot water. Let it rehydrate for 20 minutes or until soft.
2. Rinse and drain it. Rinse the TVP under cold water a few times and squeeze it to remove as much water as possible.
3. Shred it. Using your hands, shred the TVP into thin strips. Transfer to a small bowl.

4. Coat it with the seasonings. Add the saté and soy sauce and toss to coat.
5. Fry until crispy. Next, heat the 1/4 cup of oil in a non-stick pan over medium heat. Once hot, add the shredded TVP and fry for 5-7 minutes or until golden brown and crispy. Transfer to a plate lined with kitchen paper towels to remove the excess oil and set aside.

3. Combine everything. To the rice paper, add the crispy fried TVP, grated mango, roasted peanuts, fried shallots, and Vietnamese coriander. Pour in the dressing.
4. Toss. Finally, using gloves or chopsticks, stir everything until combined. The rice paper will soften and get chewy. Serve immediately!

🌶️ Variations

This rice paper salad is versatile, so feel free to customize it to your liking or with what you have on hand. Here are a few ideas:

• Replace the TVP: Instead of using TVP, feel free to use thinly sliced tofu, sliced bologna, soy curls, shredded vegan chicken, or mushrooms!
• Use tamarind: Replace the lime juice with tamarind juice for a fruity flavor.
• Add five-spice: For a hint of anise, add a pinch of five-spice powder.
• Make it garlicky: Mince a clove of garlic and stir it into the dressing.

💬 FAQ

Bánh Tráng Trộn is a fresh and tasty appetizer that has gained a lot of popularity in Vietnam, especially among students, as it’s a cheap and easy-to-eat snack. We hope you will enjoy it just as much as the locals do!

🇻🇳 More Vietnamese Recipes

Vietnamese Dipping Sauce (Nước Chấm)

Green Papaya Salad (Vietnamese-Inspired!)

Easy Vegan Vietnamese Curry

Vegan Bánh Hỏi (Vietnamese Rice Vermicelli Woven)

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released on March 2020 and was updated in February 2024 with new photos and process shots.