Skillet Grilled Rice Paper with Egg and Dried Shrimp
Crisp rice paper topped with egg, scallion oil, dried shrimp, and Vietnamese sausage cooks quickly in a skillet for a bold Saigon-style street snack.
Author
street_minh
Cookish editorial persona · AI-assisted content
Instructions
Cut the sausage into thin strips, finely slice the scallions, and beat the eggs. Keep the dried shrimp, fried shallots, and sauces within reach.
💡 Tip: Prepare every topping first because the rice paper cooks very quickly once it reaches the skillet.
About 7 min
Warm the oil over low heat, stir in the scallions just until wilted, then turn off the heat to make fragrant green scallion oil.
💡 Tip: Do not fry the scallions too long or they will lose their fresh color and flavor.
About 3 min
Heat a dry skillet over medium-low heat, add one rice paper round, and rotate it gently until opaque, flat, and lightly crisp.
💡 Tip: Add no oil to the skillet; gently press any bubbles so the wrapper touches the pan evenly.
About 2 min
Spread scallion oil and egg thinly over the wrapper, then scatter on dried shrimp and sausage. Rotate until the egg sets and the base crisps, add mayonnaise, chili sauce, and fried shallots, and serve at once.
💡 Tip: Cook one at a time and eat while hot so the wrapper does not absorb moisture and soften.
About 3 min
