Bánh Tráng Nướng Chay

Bánh Tráng Nướng Chay is a delightful Vietnamese vegan breakfast featuring crispy rice paper topped with a colorful medley of vegetables and savory sauces. It's a nutritious and satisfying dish that brings together the flavors of Vietnam in a simple, easy-to-make recipe.

Ingredients

• Rice paper - 4 sheets
• Mushrooms (shiitake or oyster) - 100 grams, chopped
• Carrot - 1 medium, finely grated
• Zucchini - 1 small, finely grated
• Green onion - 2 stalks, chopped
• Soy sauce - 2 tablespoons
• Vegan mayonnaise - 2 tablespoons
• Chili sauce - to taste
• Sesame seeds - 1 tablespoon, toasted
• Fresh coriander - a handful, chopped
• Cooking oil - for frying
• Salt - to taste

Steps

1. Heat a non-stick pan over medium heat and add a little cooking oil.
2. Sauté the chopped mushrooms for about 3-4 minutes until they are tender.
3. Add the grated carrot and zucchini to the pan, and stir-fry for another 3-4 minutes until softened. Season with a pinch of salt and 1 tablespoon of soy sauce.
4. Remove the vegetable mixture from the pan and set aside.
5. In the same pan, add a little more oil and place one sheet of rice paper in the pan.
6. Cook the rice paper for about 1 minute until it starts to soften, then spread a thin layer of the sautéed vegetable mixture evenly on top.
7. Drizzle with the remaining soy sauce, a little vegan mayonnaise, and chili sauce as desired.
8. Fold the edges of the rice paper over the filling to create a square or rectangle, pressing gently to seal.
9. Flip the Bánh Tráng Nướng Chay over and cook for another 2-3 minutes until crispy and golden brown.
10. Remove from the pan and repeat the process with the remaining rice paper and filling.
11. Garnish with toasted sesame seeds and fresh coriander before serving.

Nutrition

• Calories: 230
• Protein: 5 g
• Carbs: 28 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 580 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in dietary fiber from vegetables, promoting digestive health.
• Low in cholesterol and high in plant-based protein, supporting heart health.

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