Vietnamese Pizza (Bánh Tráng Nướng)


I came across a recipe for Vietnamese Pizza (Bánh Tráng Nướng) while searching for ways to use rice paper (the pack in my pantry was just being begging to be used). I thought that it would be a fun alternative to a traditional omelette, especially since my little one can hold it in her hands to eat. PA is the mushroom capital of the US and we add them to our diet at least two times a week. Did you know they are the only produce that naturally contains Vitamin D? We love adding them to our breakfast so below is a recipe for a Pepper and Mushroom Vietnamese Pizza.


1 tbl Vegetable Oil, heated up in a medium sized sauté pan. Add in,

1 Red Bell Pepper & 1 Green Bell Pepper, small diced and cook until soft. Add,

2 tbl Unsalted Butter,

1/2 lb Trumpet Mushrooms (or Cremini) and

1-2 tsp Garlic Pepper Sauce, cook until mushrooms shrink and start to see color on the vegetables. Remove from the pan and set aside. If using the same pan make sure it is well cleaned.

Warm up pan over medium-low heat. While heating slice,

2 Bunches of Scallions and set aside. You will need,

1 Egg Scrambled for each sheet of

Rice Paper Wrap

Place the rice paper on the pan and wait for it to curl and go flat. Top with a bit of scallions and sautéed veggies, slowly pour egg in center while spreading it out with a fork to the edge of the paper. Shred

Cheddar Cheese on top and fold over. Cook both sides till golden brown.

You can also add

Sour Cream or Favorite Sauce before folding over.







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