Vietnamese Pizza Rice Paper in 10 Minutes

Instructions:

1. Place your dry skillet over medium low heat. Do not add oil. Once the pan is warm to the touch, lay the single sheet of rice paper flat in the center. Note: The paper might curl slightly at first; this is normal as the residual moisture evaporates.
2. Crack the egg directly onto the center of the rice paper. Use a spoon or the back of your spatula to gently break the yolk and spread the egg all the way to the edges. Cook for 1 minute until the egg starts to look opaque.
3. Sprinkle the salted dried shrimp and the cooked ground pork evenly over the wet egg. The egg acts as a cement, holding these heavy ingredients in place. Wait until you hear a light sizzle from the bottom.
4. Distribute the sliced scallions and fried shallots across the surface. The heat from the base will begin to wilt the scallions, releasing their bright, peppery aroma.
5. Drizzle the chili oil over the top. Use the tip of a spoon to swirl it into the egg slightly if you want a marbled look. Cook for 2 minutes until the edges of the rice paper look golden and start to lift.
6. Drizzle the Kewpie mayonnaise and Sriracha in a zigzag pattern across the whole pizza. Don't be shy here; the sauces provide the moisture needed to balance the crispy base.
7. Check the bottom of the rice paper. It should be stiff and move as one solid piece when you shake the pan. Continue cooking until the bottom is deeply toasted and smells like popcorn.
8. You can serve it flat, but the traditional way is to fold it in half like a taco. Use your spatula to fold one side over. Hold for 10 seconds to let the heat set the fold.
9. Slide the pizza onto a wire rack or a wooden board. Let it sit for 30 seconds before eating. This allows the steam to escape so the bottom doesn't lose its crunch against a cold plate.