Mix water with vinegar, soy sauce, and sugar to make the Banh Trang Tron sauce. Add all the ingredients, except the quail eggs, into a mixing bowl. Toss to combine. Add in the boiled quail eggs and toss the salad another 3 to 4 times. Put the rice paper salad on a plate with some Vietnamese mint on the side.. Prepare the batter: in a small bowl, whisk together the almond milk, chickpea flour, cornstarch, nutritional yeast, kala namak salt, and turmeric. Place one sheet of rice paper on a non-stick skillet. Add 1 teaspoon of saté and 2 tablespoons of chopped green onions. Turn on the heat to medium.

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Bánh tráng or bánh đa nem, a Vietnamese term (literally, coated bánh), sometimes called rice paper wrappers, rice crepes, rice wafers or nem wrappers, are edible Vietnamese wrappers used in Vietnamese cuisine, primarily in finger foods and appetizers such as Vietnamese nem dishes.The term rice paper wrappers can sometimes be a misnomer, as some banh trang wrappers are made from rice flour.. Step 2: Cut rice paper into mouth sized pieces. You can tear rice paper by hands. Step 3: Add some soya sauce, vinegar and sugar to a small bowl, then mix well. Actually, this step is easy but very important to make banh trang tron recipe. Step 4: Use a large bowl, mix all ingredients including shredded green mango (thinly sliced or julienne.