Vegan Bánh Tráng Trộn (Vietnamese Rice Paper Salad)
Bánh Tráng Trộn is a Vietnamese rice paper salad that features tangy green mango, roasted peanuts, crispy shallots, fresh herbs, and a sweet and sour sauce! This classic Vietnamese snack is chewy, spicy, zesty, and a bit sweet!
Ingredients
Rice Paper Salad
- 8 large sheets rice paper
- 2 tsp saté
- 1/2 green mango unripe, shredded
- 3 tbsp roasted peanuts slightly crushed
- 1 tbsp fried shallots
- 1/2 cup Vietnamese coriander loosely packed
Dressing
- 1 tbsp vegan fish sauce
- 1 tbsp sugar
- 1 tbsp lime juice
Instructions
Crispy TVP
- 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.
- Rinse and drain it. Rinse the TVP under cold water a few times and squeeze it to remove as much water as possible.
- Shred it. Using your hands, shred the TVP into thin strips. Transfer to a small bowl.
- Coat it with the seasonings. Add the saté and soy sauce and toss to coat.
- 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.
Rice Paper Salad
- Cut the rice paper. Using a pair of scissors, cut the rice paper into thin ribbons or larger rectangles. Note: the shape doesn’t matter much. It doesn’t make a big difference in the end.
- Toss with the saté. Transfer the sliced rice paper to a large mixing bowl. Add the saté and toss to coat it evenly.
- Make the dressing. In a small bowl, combine the vegan fish sauce, sugar, and lime juice. Stir until the sugar is dissolved.
- Combine everything. To the rice paper, add the crispy fried TVP, grated mango, roasted peanuts, fried shallots, and Vietnamese coriander. Pour in the dressing.
- Toss. Finally, using gloves or chopsticks, stir everything until combined. The rice paper will soften and get chewy. Serve immediately! This salad is best served on the same day. I don't recommend putting it in the refrigerator as it will harden.
Notes
- Coat the rice paper with the saté first. It's important to first mix the rice paper with the saté as the oil will prevent the rice paper from sticking to each other too much.
- Use gloves to mix it. Since saté contains annatto, a natural food coloring, I highly recommend using gloves to mix the rice paper. You can use chopsticks or spatulas to mix, but it's easier to toss everything using your hands.
- Mix it in a large bowl. To be able to toss everything correctly, use a large mixing bowl that can handle at least twice the volume of the salad.
- Do not over-mix. Once all the rice paper is soft, stop mixing. Otherwise, it will stick together and make "balls," which you don't want.
Nutrition
Serving: 1 serving | Calories: 372 kcal | Carbohydrates: 54.1 g | Protein: 7.6 g | Fat: 15.7 g | Fiber: 3.4 g | Sugar: 8.3 g