Spicy Chili Crisp Bánh Tráng Nướng–Inspired Rice Paper Pizza

Bánh tráng nướng is a Vietnamese street snack built on grilled rice paper with egg and savory toppings. This BLACKLAND skillet variation uses finely chopped cooked shrimp and a little sweet corn, then finishes with Spicy Chili Crisp. A thin layer of egg and a light hand with the toppings let the rice-paper base crisp while the egg cooks through.

Makes 4 thin 22 cm rounds, one snack serving each. Cut each round into quarters if sharing. This is a light snack rather than a full-size pizza.

Allow about 40 minutes: 10 minutes to prepare the ingredients and about 30 minutes to warm the toppings, heat the skillet, and cook four rounds one at a time. Each round takes roughly 5–6 minutes, with extra time if the egg or base needs it. This estimate starts with fully cooked, thawed shrimp; thawing frozen shrimp adds time. Serve successive rounds as they finish.

Ingredients

• 4 standard round Three Ladies rice-paper wrappers, 22 cm (about 8 1/2 inches) across, plus 2 spare sheets if needed; use dry, unbroken sheets
• 3 large eggs
• 2 scallions, finely sliced, whites and greens separated
• 4 ounces (115 g) fully cooked peeled shrimp, thawed if frozen, tails removed and patted dry
• 1/4 cup (40 g) canned sweet corn, thoroughly drained and patted dry
• 2 teaspoons neutral oil, divided
• 2 tablespoons BLACKLAND Spicy Chili Crisp

Instructions

1. Finely chop the cooked shrimp into pieces no larger than 1/4 inch. Beat the eggs thoroughly in a small bowl and mix in the scallion whites. Keep the scallion greens separate. Stir the chili crisp in its jar to distribute the oil and solids, then measure it into a small bowl for finishing.
2. Heat 1 teaspoon of the neutral oil in a 12-inch nonstick skillet with a flat cooking surface at least 9 inches across over medium heat. Add the chopped shrimp and corn and stir until hot throughout, about 2–3 minutes; reheated cooked shrimp should reach 165°F (74°C). Transfer to a clean bowl and divide into four roughly equal portions. Wipe the skillet clean with a folded paper towel held in tongs, taking care around the hot surface.
3. Reduce the heat to medium-low. Use 1/4 teaspoon of the remaining oil to wipe a very thin film across the skillet. Place one dry rice-paper sheet flat in the pan; do not dip it in water or double it. Immediately spoon one-quarter of the beaten egg mixture over the sheet, about 2 1/2 tablespoons, and use the back of the spoon to distribute it in a thin even layer, leaving a narrow border at the edge. Gently press curling edges with a spatula until the egg helps the sheet lie flat.
4. Let the egg begin setting for about 1 minute, then distribute one portion of the warm shrimp-and-corn mixture lightly over the surface. Continue cooking uncovered, rotating the round occasionally with a spatula for even heat, until the egg is fully set with no liquid patches and the base is dry and crisp, about 4–5 minutes more. Egg dishes should reach 160°F (71°C). Check the egg as well as the base; browned rice paper alone does not establish doneness. If the bottom darkens before the egg sets, lower the heat and keep cooking uncovered.
5. Slide the finished round onto a board. Spoon 1 1/2 teaspoons of the measured chili crisp across it and scatter with one-quarter of the scallion greens. Cut into quarters with clean kitchen scissors and serve immediately; the topping moisture will soften the base as it sits.
6. Repeat with the remaining three dry wrappers, adding another 1/4 teaspoon oil for each and using the remaining egg, topping portions, chili crisp, and scallion greens in equal shares. Keep the skillet at medium-low and adjust as needed so the wrappers crisp without burning. Use a spare sheet only if a dry wrapper is cracked or breaks before filling.

Serving Suggestions

• Serve each round as soon as it leaves the pan, cut into quarters for an easy-to-share snack.
• Keep this as a small first course before a separately prepared noodle or rice dish.
• Use the measured Spicy finish as the sauce; the sweet corn and egg soften its heat without adding another chile condiment.

Optional Variations

• Replace the cooked shrimp with the same weight of finely chopped cooked chicken. Reheat it with the corn to 165°F (74°C) before adding it to the egg-topped rice paper.
• For a milder version, use the same measured amount of Original Chili Crisp; this changes the finished-dish heat estimate.
• If avoiding corn, replace it with the same drained volume of finely chopped, thoroughly cooked mushrooms. Prepare them separately until their moisture has evaporated; that extra cooking is outside the stated time.

Storage & Make-Ahead

Prepare the toppings ahead if helpful, but cook the rice-paper rounds just before eating. Their best texture is immediate; covered holding traps steam and softens the base.

Refrigerate cooked leftovers in a covered shallow container at 40°F (4°C) or below within 2 hours, or within 1 hour above 90°F (32°C). Use within 3 days, and never beyond the cooked shrimp's original 3–4-day storage window or an earlier package deadline.

Reheat leftovers in a dry nonstick skillet over low heat until the egg and toppings reach 165°F (74°C). The wrapper may become chewy or brittle and will not match its fresh texture. Freezing the assembled rounds is not recommended for quality.

Contains egg and shrimp. Check the rice-paper, cooked-shrimp, and chili-crisp labels for full ingredients and cross-contact statements; no gluten-free claim is made for the finished dish.

Two tablespoons of Spicy Chili Crisp provide the principal chile flavor, aromatic solids, and finishing oil: 1 1/2 teaspoons per round. Add it after cooking so its solids do not scorch. The product is rated 4/5; finished-dish heat is estimated hot.

More from the BLACKLAND kitchen: Spicy Chili Crisp Shrimp Tacos or Chili Crisp Fried Eggs.