Easy Bánh Tráng Trộn (Vietnamese Rice Paper Salad)
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Unrated
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Prep Time
15 mins
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Servings
1 person
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Course
Snacks
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Cuisine
Vietnamese
Easy Bánh Tráng Trộn (Vietnamese Rice Paper Salad)
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For Vietnamese students, Bánh Tráng Trộn (Mixed Rice Paper) is the ultimate comfort snack—a tangy, savory taste of Saigon's vibrant streets. Bring that magic to your kitchen and make it yours!
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Ingredients
Main Ingredients
- 10 rice papers
- 1 handful julienned green mango
- 1 handful Vietnamese coriander (chopped)
- Shredded Vietnamese beef jerky (adjust to your preference)
- 1 tbsp fried garlic (optional)
- 4 boiled and peeled quail eggs
Sauce
- 1 tbsp Vietnamese shrimp salt (Muối Tôm) (or kosher salt; adjust to taste)
- 1 tbsp Vietnamese chili oil (adjust to taste)
- ½ tbsp Sriracha sauce (adjust to taste)
- 1 tbsp granulated sugar (adjust to taste)
- 2 tbsp calamansi juice (or lemon/lime juice; adjust to taste)
- 2 tbsp water
- ½ tbsp butter (7g)
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Instructions
- Combine all the sauce ingredients in a saucepan and cook over medium-low heat, stirring constantly until well combined and slightly thickened. Remove from heat and allow the sauce to cool.
- Cut the rice papers into strips or small pieces and place them in a large bowl. Make sure they don’t stick together.
- Drizzle 2 tablespoons of the prepared sauce over the rice paper. Using both hands, gently toss the mixture quickly to coat evenly.
- Add the green mango, chopped Vietnamese coriander, beef jerky, and fried garlic to the bowl. Toss again until everything is well mixed. Avoid adding too much sauce, as the rice paper will naturally soften from the moisture in the other ingredients.
- Serve immediately and enjoy this flavorful snack!
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