Crispy Sweet Potato Rice Paper Pizzas

We're unearthing the flavor of sweet potatoes today with these crispy rice paper pizzas. Bánh tráng nuong are a popular street food in Vietnam, prepared on charcoal grills. Our flavor palette is decidedly Chinese instead of Vietnamese, using a delicious aged fermented Doubanjiang to spice the purple sweet potato

The trick with these pizzas is crisping the rice paper. Most rice papers sold in the United States contain tapioca, which doesn't crisp as much a rice paper made from only rice flour. What I learned is to lightly soak two rice paper rounds in hot water, holding on to the edges of the sheets to allow water to flow between both sheets which seals them together. Soak until pliable, but not soft before placing in the hot oiled pan. Cover and cook for 4 minutes on the first side before flipping to add the toppings.

Crispy Sweet Potato Rice Paper Pizzas

Preheat the oven to 400˚ 

Roast the sweet potatoes – Wash and wrap the sweet potatoes in foil. Bake on a sheet pan for 45 minutes until very tender. Let cool until you can handle them.

Make the orange sweet potato purée – Add the sweet potatoes, ginger, garlic, salt and ½ cup water to a high-speed blender. Purée on low to combine. Add a little water at a time to create a purée. Set aside

Make the purple sweet potato purée – Add the sweet potatoes, Doubanjiang, salt and ½ cup water to a high-speed blender. Purée on low to combine. Add a little water at a time to create a purée. Set aside.

Make the spinach purée – Add the spinach, cilantro, salt and ¼ cup water to a high-speed blender. Purée on low to combine. Add a little water at a time to create a purée. Set aside.

Make the pineapple sweet and sour sauce – Add the pineapple, ginger, garlic, agave, rice wine vinegar, tamari, ketchup, salt and pepper to a high-speed blender. Purée on low to combine. 

To make the rice paper pizzas – Heat a large non-stick skillet (I love my Blue Diamond Skillet for even heat distribution) over medium heat. Brush the pan with  a little oil. Dip 2 rice paper rounds in hot water until pliable and stuck together. Place in skillet and cook for 4 minutes until crisp on one side. Flip over and spread 2 tbsp of Just Egg over the rice paper. Drizzle spoonfuls the remaining purées over the rice paper, cover and cook for 4 more minutes.  Remove from the heat and drizzle with sour cream and pineapple sweet & sour sauce. Fold into thirds or cut into wedges with scissors. Serve warm.

serves 4 (3 pizzas per person)

RICE PAPER PIZZAS

  • 1 – 14 oz pkg rice paper 
  • grape seed oil
  • 1 bottle Just Egg
  • vegan sour cream, thinned with a bit of water
  • orange purée (recipe follows)
  • purple purée (recipe follows)
  • green purée (recipe follows) 
  • pineapple sweet & sour sauce (recipe follows) 

ORANGE PUREE

  • 3 medium orange sweet potatoes, roasted and peeled
  • 1 tbsp minced ginger
  • 1 tsp minced garlic
  • salt to taste
  • water to make a purée

PURPLE PUREE

  • 2 medium purple sweet potatoes roasted and peeled
  • 2 tbsp aged Doubanjiang
  • salt to taste
  • water to make a purée

GREEN PUREE

  • 1 cup frozen chopped spinach, thawed
  • ¼ cup cilantro
  • salt to taste
  • water to make a purée 

PINEAPPLE SWEET & SOUR SAUCE

  • 1 cup fresh pineapple
  • 1 tbsp minced ginger
  • 1 tsp minced garlic
  • 2 tbsp agave nectar
  • 2 tbsp rice wine vinegar
  • 1 tbsp tamari
  • 1 tbsp ketchup
  • salt and pepper to taste