Grilled Vietnamese Rice Paper Pizza with Assorted Toppings

Prepare your toppings: Finely chop the Vietnamese pork sausage. If using dried shrimp, rehydrate them in warm water for 5 minutes, then finely chop. Slice the scallions thinly. Whisk the eggs lightly in a small bowl.

Preheat your grill or a non-stick pan over medium-low heat (around 150°C). The heat should be gentle enough to crisp the rice paper without burning it quickly.

Place one piece of rice paper directly onto the hot surface. Immediately spread half of the whisked egg mixture evenly over the rice paper using the back of a spoon.

Quickly scatter half of the chopped sausage, dried shrimp, and scallions over the egg layer. Drizzle with half of the mayonnaise, Sriracha, and sweet chili sauce. Sprinkle with half of the fried shallots.

Allow to cook for 3-5 minutes, or until the egg is set, the toppings are heated through, and the rice paper becomes golden brown and crispy around the edges.

Once crispy, gently fold the rice paper pizza in half or roll it up. Transfer to a cutting board and cut into pieces, if desired.

Garnish with fresh cilantro or mint. Serve immediately and repeat for the second rice paper pizza.