Easy Bánh Tráng Trộn (Vietnamese Rice Paper Salad)
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!
Shredded Vietnamese beef jerky(adjust to your preference)
1tbspfried garlic(optional)
4boiled and peeled quail eggs
Sauce
1tbspVietnamese shrimp salt (Muối Tôm)(or kosher salt; adjust to taste)
1tbspVietnamese chili oil(adjust to taste)
½tbspsriracha sauce(adjust to taste)
1tbspgranulated sugar(adjust to taste)
2tbspcalamansi juice (or lemon/lime juice; adjust to taste)
2tbspwater
½tbspbutter(7g)
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.