Photograph of the finished Bánh tráng cuốn xốt Mayo

Vietnam · Bánh tráng cuốn xốt mayonnaise

Bánh tráng cuốn xốt Mayo

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice paper Rice paper 24 leaves
  • Photograph of Prawns Prawns 1.3 lb
  • Photograph of Mayonnaise Mayonnaise 8.5 oz
  • Photograph of Green mangoes Green mangoes 14.1 oz
  • Photograph of Vietnamese coriander Vietnamese coriander 3.5 oz
  • Photograph of Quail eggs Quail eggs 12
  • Photograph of Crispy fried shallots Crispy fried shallots 2.8 oz
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 4.2 oz
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz

Method

  1. 1 Boil the shrimp for 2 minutes, then peel them. Boil the quail eggs for 6 minutes, then peel and cut them in half.
  2. 2 Slice the green mango into strips and squeeze out the excess water.
  3. 3 Mix mayonnaise with sweet chili sauce to make a light pink sauce.
  4. 4 Briefly steam the rice paper over moist water for 10 seconds to soften it without making it soggy.
  5. 5 Just steam the rice paper, don't dip it in water; if you dip it, the rice paper will become soggy and the roll will fall apart.
  6. 6 Arrange shrimp, quail eggs, shredded mango, coriander, and fried onions on a plate, then drizzle with sauce, roll tightly, and sprinkle with peanuts.
Start cooking