Vegan Bánh Tráng Nướng (Vietnamese Grilled Rice Paper)

I first discovered bánh tráng nướng, aka Vietnamese pizza, during a trip to Đà Lạt in Vietnam. These crispy rice paper sheets are usually stuffed with scrambled eggs, sausage, green onions, and fried shallots and drizzled with mayo and spicy chili sauce.

There are as many versions as there are vendors, but unfortunately, finding a vegan version there is mission impossible. I even tried browsing on the local “Uber Eats,” but I couldn’t find a single vegan version, so my guess is that it just didn’t exist at the time.

After carefully looking at how the local street vendors were preparing the dish, taking notes, and even recording videos, I started to work on veganizing this Vietnamese classic.

There are two main components that make the original dish non-vegan: the eggs and the sausages. The latter is easy to replace by using a meat alternative. The eggs, however, that’s another story. After testing with different options, I came up with a homemade egg replacer made with a base of chickpea flour. And let me tell you, it WORKED WONDERFULLY!

Although it’s not the most appetizing dish, it’s super delicious. The rice paper is crispy, the vegan egg adds richness, and the filling made of sausages, corn, and green onions is smoky, sweet, and fresh at the same time!

And don’t worry, I know this dish is still a bit mysterious to many, so I’ll go in-depth about which ingredients are traditionally used, how to make it step-by-step, and how you can customize it to your liking!

A quick note: Sadly, shortly after I shared this recipe, it was copied by several other food bloggers. While I won’t mention those copied, I want you to know that you are on the original page, as there were no vegan versions available prior to this one, even in Vietnam.

⭐️ Why You Will Love It

A unique way to use rice paper.

You may have used rice paper before to make fresh spring rolls or rice paper salad, but if you are ready to explore new horizons, you’re going to love this one! The originality of this dish lies in its cooking process. Instead of being damp and rolled like in most recipes using rice paper, it is topped with a combination of different ingredients and grilled until it turns crispy and golden brown!

Meaty, smoky, and packed with textures.

There is a reason bánh tráng nướng is so popular: it’s addictively delicious! Once grilled, the rice paper turns perfectly crispy while the filling remains tender and juicy. Add to that a drizzle of mayo and sweet chili sauce, and you have a flavor bomb!

My Vietnamese wife, who is familiar with the non-vegan version, said my version, although quite different, tasted just as good as the regular ones!

Quick and simple.

This recipe couldn’t be more simple: arrange all of the toppings on a sheet of rice paper and cook it in a pan for a few minutes. Garnish and fold it before enjoying it warm!

📘 What Is Bánh Tráng Nướng

Often called Vietnamese pizza, bánh tráng nướng is a Vietnamese snack that appeared about 20 years ago. Bánh tráng is the name of rice paper, and nướng means grilled, so we could translate it to grilled rice paper.

It is very popular in Đà Lạt, a city in the center of Vietnam, where it is usually sold in the evening in the street. Here is how it’s made: rice paper is placed on a grill. Then, they add green onions, a drizzle of oil or saté, and crack an egg. Using a pair of chopsticks, they then stir everything on top of the rice paper to create something similar to scrambled eggs before topping it with sliced sausage or meat. The whole thing is then drizzled with sweet chili sauce and mayo before being folded.

🌽 Ingredient Notes

Rice paper

Called “bánh tráng” in Vietnamese, rice paper makes the base of this dish. Traditionally, the rice paper used to make bánh tráng nướng is a bit thicker and more opaque than the one used for spring rolls. Some versions may also include sesame seeds or are naturally colored with turmeric to give them a bright yellow color.

The thing is, it’s quite tricky to find those outside Vietnam, so I went with regular rice paper, and it worked great!

Chickpea flour

To replace the eggs, I came up with a simple homemade egg replacer made with a base of chickpea flour. The chickpea flour, once combined with aromatics and liquid, makes a great replacement for omelet/scrambled eggs.

Substitute: If you don’t have any chickpea flour or simply cannot have chickpeas, you can use your favorite vegan egg alternative! Use about 1/3 cup of an egg replacer specifically made for scrambled eggs, such as Just Egg, Orgran Vegan Easy Egg Mix (note that this one contains chickpea flour), or Simply Eggless.

Cornstarch

I use cornstarch to give the vegan “egg” a bit more structure. It helps thicken it a bit more during cooking.

Kala Namak salt

Kala Namak is a type of salt that is magical for vegan cooking for a simple reason: it adds an egg-like taste! You can learn more about Kala Namak salt in Medium’s article. To sum it up, Kala Namak salt contains sulfur compounds, which gives it an aroma similar to that of cooked eggs.

Nutritional yeast

For a bit more flavor and umami, I like to add nutritional yeast to the egg replacer. If you don’t have it on hand, simply omit it.

Vegan milk

Through testing, I realized that the vegan egg tasted better when the chickpea flour was mixed with milk instead of water – it’s creamier and tastier. I like to use soy milk as that’s my go-to milk, but almond, oat, or cashew milk are great alternatives.

Make it richer: For a richer mouthfeel, feel free to replace the milk with your favorite plant-based cream. Coconut milk also works, but it does impart a coconutty flavor, so that’s not the best option (in my opinion).

Green onions

Chopped green onions are a must in this dish. They bring freshness and a vibrant green color to the filling.

Saté

Although you can just use oil to sauté the green onions, I personally prefer to use saté, which is a Vietnamese chili oil made with lemongrass, shallots, garlic, and chili. It brings a fragrant and citrusy aroma.

Where to buy: You can find saté in most well-stocked Asian supermarkets (read the label as some brands may contain shrimps) or learn how to make saté from scratch here.

Substitute: You can replace the saté with one teaspoon of oil or chili oil.

Corn

To add some crunch!

Note: Use either canned cooked corn or frozen corn. If using frozen corn, boil it for 2-3 minutes or until tender but still slightly crispy.

Fried shallots

Fried shallots (or fried onions) add natural sweetness and a bit of texture. You can make your own or, like me, buy a package of fried shallots from the supermarket. They are usually sold in the condiments aisle or near the packaged salads.

Sausages

To replace the sausages used in the traditional dish, I use my vegan Frankfurter sausages. They add meatiness and a wonderful smokiness. You can also use store-bought vegan sausages.

Substitute: If you don’t have vegan sausage on hand, feel free to use finely chopped vegan chicken, tofu (I recommend baking or frying it before for a better texture), or store-bought vegan sausage. Basically, any plant-based meat will work.

Mayo & sweet chili sauce

A generous drizzle of vegan mayo and sweet chili sauce on top is mandatory! It’s the icing on the cake of this dish, bringing a touch of richness and spiciness. I suggest using either store-bought chili sauce, such as Chin-su or Cholimex, or homemade chili sauce.

🥣 How to Make It

1. Prepare the toppings. Before starting, make sure you have all of your toppings ready. This means the green onions and sausages should be sliced, and the corn kernels and fried shallots should be measured and placed in small bowls.
2. Prepare the vegan egg. In a small bowl, whisk together the almond milk, chickpea flour, cornstarch, nutritional yeast, Kala Namak salt, and turmeric.
3. Add the green onions. Place one sheet of rice paper on a non-stick skillet. Add the saté (or oil) and the chopped green onions. Stir to combine and turn on the heat to medium.

4. Add the vegan egg. Pour in about 3 tablespoons of the vegan egg on the rice paper sheet and use a spoon to quickly spread it into an even layer all over the rice paper. You want to mix it with the saté and green onions.

5. Add the remaining topping and cook. Add half of the chopped vegan sausage, corn kernels, and fried shallots. Cook on medium-high heat for another 3-5 minutes or until the vegan egg has set and the rice paper becomes crispy.
6. Garnish. Drizzle with sweet chili sauce and mayo, and fold the sides to shape it into a long rectangle (alternatively, you can simply fold it in half).
7. Repeat. Repeat with the remaining rice paper sheet and filling, and enjoy immediately while still warm.

🧀 Variations

You can find below some toppings that I have seen street sellers use in Vietnam:

• Cheese: Add freshness by incorporating either vegan laughing cow or vegan cream cheese into the filling. To do so, add about 2 tablespoons of cream cheese to the rice paper and mix it with the vegan egg. Alternatively, you can also sprinkle grated vegan cheese on top.
• Pâté: Spread a thin layer of vegan pâté on the rice paper before adding the other ingredients.
• Meat floss: Sprinkle vegan meat floss after cooking for extra texture.
• Vegan ground meat: You can replace the sliced vegan sausage with your favorite vegan ground meat. Or use a combination of both!
• Green mango: Finely grated green, unripe mango is another popular topping. It adds crispiness and a hint of sourness. Green papaya works, too.
• Cabbage: Cannot find green mango? You can use finely shredded green cabbage!
• Peanuts: Add roasted peanuts for some crunch and nuttiness.

🍹 How to Serve It

The question you may be wondering is, how to eat bánh tráng nướng? Well, when served on the street, it is usually folded in 3 and wrapped in a piece of paper (or newspaper) to eat on the go or as a snack. It’s not considered a whole meal unless you eat a few of it.

💬 FAQ

I hope you will love this Vietnamese snack! It’s crispy on the outside and chewy-sweet-salty-juicy on the inside. It’s easy and quick to prepare and insanely delicious! Try this recipe – I swear you won’t regret it!

🇻🇳 More Vietnamese Recipes

Vegan Pho

How To Make Bánh Mì (Vietnamese Baguette)

Banh Da Lon (Vietnamese Steamed Cakes)

Bánh Tiêu (Vietnamese Donuts!)

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