How to Make Mixed Rice Paper and Simple, Delicious, Familiar Rice Paper Salad

Prepare the Ingredients

First, boil quail eggs for about 5 – 7 minutes until they are cooked. After boiling, peel them and cut them in half or you can leave them whole.

Cut the fried cinnamon sausage into small pieces that are easy to eat. Peel the green mango and shred it into thin strips. Wash the Vietnamese coriander, remove the spoiled and old leaves, then cut it into small pieces.

Make Tamarind Dipping Sauce

Put 200 g of tamarind into a small bowl, add 200 ml of warm water into the bowl, then use a spoon to stir gently to separate the tamarind. Wait for about 10 minutes for the tamarind to soften.

Once the tamarind is soft, use the spoon to mash it evenly to extract all the juice. Then use a strainer to filter the tamarind juice into a separate bowl.

Heat cooking oil in a pan, then add the tamarind juice to the pan. Add 3 tablespoons of sugar, 2 tablespoons of fish sauce, 2 tablespoons of chili sauce, and 5 g of minced chili. Then use chopsticks to stir evenly and continue to cook until the mixture boils and thickens, then turn off the heat.

Mixing rice paper

Toast the rice paper for about 10 – 15 minutes until it is fragrant, then break it into small pieces that are bite-sized.

Put the broken rice paper into a large bowl and add all the toppings you have prepared. The toppings include quail eggs, mango, pork sausage, dried chicken, dried shrimp, fried onions, and a bit of Vietnamese coriander. Then add the tamarind sauce and mix everything well to finish.

Final product

The finished dish will have an eye-catching color from various ingredients. The crispy and fragrant rice paper combined with the spicy flavor of Vietnamese coriander and chili, along with the rich taste of quail eggs, will surely become your favorite snack.

Prepare the ingredients

Wash the shrimp under clean running water, then boil the shrimp for about 5 – 7 minutes until cooked. Once cooked, remove the shrimp and let them cool.

After that, peel the shrimp, removing both the head and tail. Then, slice the shrimp in half lengthwise along the back.

Peel the red onion, cut it in half lengthwise, and then continue to slice it into thin pieces. After cutting, soak the onion in a bowl of ice water to reduce the pungent smell and keep it crunchy.

Wash and cut the green bell pepper in half, remove the seeds, and then cut into strips. Rinse the cherry tomatoes and cut them in half. Rinse the romaine lettuce thoroughly and cut it into pieces about 3 cm long.

Mixing salad

Pour cooking oil into non-stick pan and heat until boiling. When the oil is boiling, add the rice crackers to fry.

You should stir gently while frying so that the rice crackers puff up evenly. Continue frying until the rice crackers are fully puffed, then take them out to let them drain excess oil.

Add 4 tablespoons of mayonnaise, 1 tablespoon of chili sauce, 1 tablespoon of sugar, 1 tablespoon of minced garlic, 1 tablespoon of minced chili, and 1 tablespoon of fish sauce into a small bowl, and use a spoon to mix well so that the ingredients can combine.

Put the romaine lettuce, cherry tomatoes, and chopped bell peppers into a large bowl. Add drained red onion and then the peeled shrimp. Finally, add the sauce you just prepared and mix everything well.

Final dish

The dish is a unique combination of the flavors of mayonnaise and fish sauce. This familiar dish will give you a delightful feeling. When eating, you can use a puffed rice cracker to scoop a spoonful of salad, which is truly wonderful.