Vietnamese National Dishes

Bánh tráng nướng Đà Lạt — grilled rice paper

A crisp rice-paper round gets a thin layer of egg, scallions, dried shrimp and cooked pork sausage, then a light drizzle of mayonnaise and chili sauce. This home skillet version is cooked one at a time and served hot while crisp.

Vietnamese National Dishes
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Wide night-market table with crisp bánh tráng nướng rounds over a charcoal brazier
Wide night-market table with crisp bánh tráng nướng rounds over a charcoal brazier.
Yield 4 snack portions
Cook 20 minutes
Passive None
Total 45 minutes
Calories About 350 kcal per round
Ingredients ↓
Overview

Bánh tráng nướng Đà Lạt — grilled rice paper

Bánh tráng nướng is a grilled rice-paper snack closely associated with Đà Lạt. A rice-paper round is toasted over charcoal at street stalls, with egg and toppings cooked directly on its surface. Common combinations include scallions and dried shrimp, while sausage, pork floss, cheese, pâté and sauces vary by vendor. This home version uses a dry skillet, a thin egg layer, dried shrimp, cooked pork sausage, scallion oil, mayonnaise and chili sauce.

The key is balancing a crisp base with enough egg to hold the toppings. Use low to medium-low heat, rotate the round frequently and keep the topping layer light. Serve as soon as it is crisp; steam from a plate or excess sauce can soften the rice paper.

Practical

Practical

  • Keys to successUse sturdy rice paper intended for grilling; fragile spring-roll wrappers can scorch or tear. Prepare and arrange all toppings before the rice paper meets the pan. Spread the egg thinly and cook it fully before serving. Rotate the paper every 15–20 seconds so it browns evenly without scorching. Add sauces sparingly and serve immediately for the best crunch.
Ingredients

Ingredients

Rice-paper base and egg

  • 4 grill-ready rice-paper rounds, about 22 cm each (about 25 g each)
  • 4 large eggs (about 200 g without shells)
  • 1 g fine salt

Toppings

  • 40 g scallions, finely sliced
  • 24 g dried shrimp, soaked briefly, drained and finely chopped
  • 80 g fully cooked Vietnamese pork sausage (chả lụa or similar), thinly sliced

Scallion oil and finish

  • 20 ml neutral oil
  • 40 g mayonnaise
  • 24 g chili sauce, or to taste
Method

Method

Method

  1. Set out all toppings first. Slice the scallions and sausage, soak and chop the dried shrimp, and beat the eggs with the salt. Keep ready-to-eat toppings separate from raw egg until cooking.

  2. Stir the scallions into 20 ml neutral oil in a small pan. Warm gently for 1–2 minutes until fragrant but still green; do not brown. Set aside.

  3. Heat a wide dry nonstick or well-seasoned skillet over low to medium-low heat. Place one rice-paper round flat in the pan and rotate it often so no part stays over the hottest spot.

  4. Spread one quarter of the beaten egg thinly over the rice paper, almost to the edge. Immediately scatter one quarter each of the dried shrimp and sausage over the egg.

  5. Continue cooking gently, rotating the round every 15–20 seconds. Cook until the egg is fully set and reaches 71°C / 160°F, the rice paper is crisp and lightly golden, and the toppings are hot, about 3–5 minutes.

  6. Drizzle with one quarter of the scallion oil, mayonnaise and chili sauce. Use a light hand so the sauces do not soften the crisp base.

  7. Lift the round with a wide spatula. Serve open like a crisp flatbread or fold in half while warm. Repeat with the remaining rounds and toppings; serve each as soon as it is crisp.

Practical

Practical

Practical guidance

Have the toppings within reach before heating the pan; once the rice paper is hot, the round cooks quickly. If the wrapper is browning before the egg sets, lower the heat. If you cannot find grill-ready rice paper, choose a sturdy, medium-thickness round and test one first. Chả lụa is ready to eat; slice it thinly so it warms through quickly. The snack is best made to order rather than held.

Troubleshooting

The paper scorches before the egg sets: Lower the heat and rotate more often. The round turns soft: Spread a thinner egg layer and use less sauce. Toppings slide off: Add them while the egg is still wet so it can bind them as it sets. The rice paper cracks: Use a sturdier grilling round and handle it with a wide spatula. The base is pale and chewy: Continue cooking over gentle heat, rotating until crisp.

Frequently asked questions

Can I use a regular skillet instead of charcoal? Yes. Use a wide dry nonstick or well-seasoned skillet over low to medium-low heat. Rotate the rice paper often to mimic the even, direct heat of a street grill. Can I use quail eggs? Yes. Replace each large egg with about four quail eggs, beat them together and spread the same total amount thinly over the rice paper. Should I fold it? Either way works. Serve it open for a crisp flatbread style, or fold it in half while warm for easier hand-held eating. Can I prepare the rounds ahead? The toppings can be prepared ahead, but cook the rice paper just before serving. It loses its crisp texture as it cools or sits under sauces.

Nutrition per serving

Nutrition per serving

  • Serving sizeOne topped grilled rice-paper round
  • CaloriesAbout 350 kcal
  • Carbohydrate23 g
  • Protein16 g
  • Fat21 g
  • Fibre1 g
  • SodiumAbout 900 mg
Allergens and safety

Allergens and safety

Contains egg and crustacean (dried shrimp). Check the labels on sausage, sauces and rice paper for additional allergens such as soy, wheat or sesame. Wash hands and utensils after handling raw eggs, and use a clean spatula for cooked rounds. Cook the egg layer until fully set and 71°C / 160°F. Use pasteurized eggs if serving someone at higher risk and you cannot reliably verify the egg layer. This snack is best eaten immediately. Refrigerate any cooked leftovers within 2 hours and reheat to 74°C / 165°F until steaming hot.

Closing notes

Closing notes

  • Keep the toppings light and the egg layer thin so the rice paper stays crisp.
  • Serve each round hot, right after it leaves the skillet.
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