Vietnamese Crab Pizza

Crispy grilled Vietnamese pizza sliced and holding a slice.

5 from 2 votes

Grilled Vietnamese Crab Pizza (Bánh Tráng Nướng) is made with gluten-free imitation crab, lime chili mayo on a crispy rice paper crust. Ready in 5 Minutes!

Prep Time20

Cook Time5

Total Time25

Course: Appetizers/ Snacks, Breakfast and Brunch

Cuisine: Vietnamese

Diet: Gluten Free, Low Lactose

Servings: pizzas

Calories: 91kcal

Author: HWC Magazine

Equipment

non-stick pan or grill can cook on either the stovetop or grill
tongs or spatula to turn pizza
culinary kitchen scissors to cut the pizza

Ingredients

Vietnamese Crab Pizza - 4 servings

8 whole rice paper wrappers dry Vietnamese spring roll wrappers - gluten free options available
6 ounces imitation crab meat gluten-free options if needed minced finely
4 whole eggs beaten
salt to taste
4 whole green onions sliced
⅓ cup fried shallots optional
chili crisp oil recipe below (oil fried with aromatics) or can use store bought.
lime chili mayonnaise recipe below (optional)

Chili Crisp Oil (Oil Fried with Aromatics) - or can use store bought

½ cup oil light flavored
½ cup shallots or onions chopped
⅓ cup green onions sliced
3 garlic cloves peeled and minced
2 - 3 tablespoons red chili flakes optional

Lime Chili Mayonnaise (optional)

½ cup mayonnaise we love Kewpie brand but use what you have on hand
1 - 1.5 tablespoons chili garlic sauce or sriracha
1 tablespoon lime zest zest from 1 lime
1 teaspoon lime juice fresh

Instructions

Make Chili Crisp Oil - skip step if using store bought

You can make this flavored aromatic crisp oil with or without the chili flakes. If you like a little spice, place dried chili flakes into a heat resistant bowl. On the other hand, if you just want a flavorful and aromatic oil skip the chili.
Put oil in a small pan and increase to medium- high heat. Add the onions and sauté until translucent. Then, add the green onions and give it a quick stir. Lastly, add the fresh garlic for one quick stir and remove from heat. Immediately pour the hot oil over the chili flakes for spicy or into another heat save empty bowl for not spicy. Stir and set aside.

Make Lime Chili Mayonnaise - optional but so good!

Place mayonnaise, chili garlic sauce or sriracha sauce, lime zest and lime juice into a medium bowl and stir. Set aside

Prepare Egg and Green Onion Mixture

Add eggs to bowl and beat. Add salt to taste and green onions and stir. You will use approximately 1 egg for each of the 4 Vietnamese pizzas. Set aside

Vietnamese Crab Pizza (pan fried or grilled)

Remove 2 rice paper wrappers from the package. Add a little water with your fingers to the smooth side of one of the wrappers. Gently seal the 2 smooth sides of the wrappers together.
Preheat non-stick pan or grill. Place the prepared double rice paper wrappers on the dry grill or ungreased pan. Press the edges of the rice paper down with a spatula. Cook over medium-low heat until the rice paper starts to turn opaque. Flip over and continue to cook until about 50% opaque. (If grilling, place rice paper pizza in an area with indirect flames. Keep moving the pizza gently with tongs or a spatula so that it cooks evenly.) Watch the video demonstrating both cooking methods. .
Top the grilled rice paper with a little aromatic oil or chili crisp with the back of a spoon or brush.
Add the beaten egg, green onion, and salt mixture on top of the oiled rice paper. Spread out to the edges. You will use approximately 1 egg for each crab pizza.
Next, add a couple tablespoons of finely chopped crab and fried shallots if desired.
Top with lime chili mayonnaise, if desired. Repeat process with the other 3 pizzas. To serve, you can eat like a pizza and cut into wedges with kitchen scissors. To eat it on the go, fold over like a quesadilla and enjoy!

Video

Notes

How to Store:

Vietnamese pizzas are best served right after cooking when they are crispy. However, they can be stored in a sealed container in the refrigerator for up to 3 days.

How to reheat a Vietnamese pizza?

Reheat Vietnamese pizzas in a non-stick pan or on the grill over medium-low heat until the toppings are warmed, and it starts to sizzle – about 2 to 3 minutes. Alternatively, you can reheat in a preheated air fryer at 350°F (175°C) for approximately 3 to 5 minutes. Keep a close eye on them so they do not burn. Do not reheat in the microwave as this will make them soggy.

Recipe Tips:

Don’t overload the pizza. They will get soggy.
Cook over medium-low heat. It takes at least 3 minutes for the pizzas to start to turn from translucent to opaque. Be patient!
Even though it may seem like a good idea, don’t grease your pan or grill. Stuff will stick and burn.
Don’t put the toppings on the pizza until they are at least 50% percent opaque. Your toppings will start to get overly brown, but it will still be undercooked and chewy.
If you are a newbie with rice paper pizzas, practice first in a skillet before moving on to the BBQ or gas grill. More skill is required because grills do not cook evenly, and you must be quick. We prefer the chargrilled flavor to the skillet method-hands down.
Best outcomes with using non-stick pan. Iron skillets hold the temperature too much and greater chance for burning and cracking of crust.
Keep the dried rice paper wrappers away from liquids.
If cooking on the grill, keep it moving and adjusting the location to indirect heat as this pizza can and will catch on fire! Things can get exciting.

Nutrition