Slice, Rice, and Everything Nice
Steamed Rice Paper Rolls with Pizza Batons, Peanut Butter, and Fresh Herbs
35 minutes
Serves 4
DinnerVietnameseGluten-freeSoy-free
Herb's take
Vietnamese street food gets a mischievous remix: the humble bánh tráng roll meets last night's pepperoni pizza. You'll learn how pizza, peanut butter, and fresh herbs can harmonize inside steamed rice paper. Trust me, it's not as bonkers as it sounds.
Equipment needed
- Steamer basket or bamboo steamer
Ingredients
Yield
4
Instructions
- 01Cut the half pizza into 1/2-inch wide by 2-inch long batons; aim for about 12 uniform sticks.
- 02In a small bowl, combine the peanut butter, half of the lime juice, half of the lime zest, and 2 tablespoons hot water. Stir until a smooth, spreadable sauce forms.
- 03Fill a large bowl with warm water. Working with one at a time, dip a rice paper sheet in the water for 10 seconds until pliable but not too soft, then lay flat on a damp kitchen towel.
- 04Spread a generous teaspoon of the peanut butter mixture horizontally across the lower third of the rice paper. Place a pizza baton on top, then add a few cilantro leaves and a couple pieces of scallion.
- 05Fold the sides of the wrapper inward, then roll up tightly from the bottom to encase the filling. Repeat with remaining wrappers and fillings.
- 06Arrange the finished rolls in a single layer in a steamer basket lined with parchment or a lightly oiled plate.
- 07Steam the rolls over simmering water for 4 minutes or until the wrappers turn glossy and just translucent. Remove at once to prevent sticking.
- 08While the rolls steam, whisk together the chili garlic sauce, rice vinegar, fish sauce, sugar, the remaining lime juice and zest, and 2 tablespoons hot water in a bowl to make the dipping sauce.
- 09Serve the steamed bánh tráng rolls hot, with the sharp herb dipping sauce for dunking.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.