Vietnamese Rice Paper Rolls with Egg (Banh Trang Cuon)
Along with bánh tráng trộn (Vietnamese rice paper salad), bánh tráng cuốn, or Vietnamese rice paper rolls with egg, is another well-known street food in Saigon, Vietnam. Featuring quail eggs, green mango, and more, let’s explore how to make this delicious street food right at home!
Table of Contents
What is Banh Trang Cuon (Vietnamese Rice Paper Rolls)?
Bánh tráng cuốn is one of the three popular Vietnamese street foods made with rice paper, alongside bánh tráng trộn (rice paper salad) and bánh tráng nướng (grilled rice paper). It is especially popular among youngsters in Saigon, Vietnam, and surrounding provinces.
This dish is incredibly simple to prepare, consisting of quail eggs, shredded green mango, mayonnaise, chili sauce, fried shallots, and shrimp salt, all rolled together in rice paper.
There are two common types of rice paper used for making these rice paper rolls: red rice paper and white rice paper. While white rice paper is widely known and used worldwide, red rice paper is preferred for this particular street food. The reason is that red rice paper contains a hint of chili, giving it a mildly spicy and more flavorful taste, along with its distinctive red color.
Distinguishing Vietnamese Rice Paper Rolls And Other Rolls
Vietnamese spring rolls (gỏi cuốn) and Vietnamese fried spring rolls (chả giò/nem rán) are among the most famous Vietnamese dishes, easily found worldwide. However, Vietnamese rice paper rolls (bánh tráng cuốn) are not the same as spring rolls or fried spring rolls, except the rice paper wrappers. Here’s how they differ:
- Vietnamese Spring Rolls (Gỏi Cuốn)
- Fillings: Rice vermicelli, boiled pork belly, boiled shrimp, fresh greens.
- Cooking: none
- Dipping sauce: Hoisin sauce or fermented fish sauce.
- Vietnamese Fried Spring Rolls (Chả Giò/ Nem Rán)
- Fillings: Minced pork, wood ear mushrooms, glass noodles, carrots, daikon, etc.
- Cooking: Deep-fried until crispy
- Dipping sauce: fish sauce or chili sauce.
- Vietnamese Rice Paper Rolls (Bánh Tráng Cuốn)
- Fillings: Shredded green mango, boiled quail eggs or chicken eggs, fried shallots, Vietnamese coriander (rau răm), mayonnaise, chili sauce, and a sprinkle of shrimp salt.
- Cooking: none
- Serving: Drizzled with extra mayonnaise and chili sauce before eating.
While goi cuon is fresh and typically served as a main dish, and cha gio crispy and fried, banh trang cuon is a street snack that offers a unique combination of sweet, salty, and spicy flavors.
Ingredients
Here is the recipe for one serving of Vietnamese Rice Paper Rolls, making 6 rolls:
- 12 quail eggs / 4-6 chicken eggs
- A small handful of Vietnamese coriander (rau răm) (optional)
- 1 green mango
- 2 tbsp fried shallots
- A pinch of shrimp salt (optional)
- Mayonnaise
- Sriracha sauce (optional)
If you don’t like spicy food, you can skip the Sriracha sauce and shrimp salt, as both are quite spicy. Choose a firm, unripe green mango to ensure a tangy flavor and a crunchy texture.
How to Make Vietnamese Rice Paper Rolls with Egg
This street snack is incredibly easy to prepare in just a few simple steps:
Step 1. Preparation
- Boil the eggs: Hard-boil the eggs, then place them in cold water before peeling. Cut them into small pieces.
- Prepare the mango and herbs: Peel the mango and shred it into thin strips. Pick the Vietnamese coriander (rau răm), remove the stems, and wash thoroughly.
Step 2. Making the Rice Paper Rolls
- Lightly spray water onto the rice paper to soften it. Place the boiled eggs, mango strips, rau răm, mayonnaise, and other ingredients onto the rice paper (see image 1). Fold both sides of the rice paper inward (see image 2), then roll it up tightly from the bottom (see image 3). Repeat until all ingredients are used.
- Once rolled, cut each roll into 2-3 bite-sized pieces.
- Top the rolls with the remaining shredded mango and drizzle with extra mayonnaise and chili sauce before serving.
Since this is a cold dish, it can be stored at room temperature or in the refrigerator for up to one day. However, for the best flavor and texture, enjoy it fresh right after making!
Vietnamese Rice Paper Rolls with Egg (Banh Trang Cuon)
Ingredients
- 12 quail eggs / 4-6 chicken eggs
- A small handful of Vietnamese coriander rau răm (optional)
- 1 green mango
- 2 tbsp fried shallots
- A pinch of shrimp salt optional
- Mayonnaise
- Sriracha sauce optional
Instructions
Step 1. Preparation
- Boil the eggs: Hard-boil the eggs, then place them in cold water before peeling. Cut them into small pieces.
- Prepare the mango and herbs: Peel the mango and shred it into thin strips. Pick the Vietnamese coriander (rau răm), remove the stems, and wash thoroughly.
Step 2. Making the Rice Paper Rolls
- Lightly spray water onto the rice paper to soften it. Place the boiled eggs, mango strips, rau răm, mayonnaise, and other ingredients onto the rice paper (see image 1). Fold both sides of the rice paper inward (see image 2), then roll it up tightly from the bottom (see image 3). Repeat until all ingredients are used.
- Once rolled, cut each roll into 2-3 bite-sized pieces.
- Top the rolls with the remaining shredded mango and drizzle with extra mayonnaise and chili sauce before serving.
Nutrition
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