Grilled rice paper with egg (Bánh tráng nướng)

1. Thinly slice the spring onions; soak the dried shrimp in warm water for 10 minutes, then drain and chop finely.

2. In a bowl beat the eggs with a pinch of salt, the shrimp and half the spring onion.

3. Heat a wide frying pan over low-medium heat and put in a sheet of rice paper – no oil needed; if the sheet is too large you can break it in half.

4. Brush it thinly with oil, pour on 2 tablespoons of the egg mixture and spread it evenly over the sheet with the back of a spoon.

5. Cook for about 2-3 minutes until the egg sets and the underside is crisp and bubbly; sprinkle with the rest of the spring onion meanwhile.

6. Drizzle with mayonnaise and sriracha in lines, scatter with chilli, fold in half or roll up and serve immediately; repeat with the remaining sheets.

Tip: The star of Da Lat's night markets, also nicknamed "Vietnamese pizza". Originally cooked on a grate over charcoal – it also crisps up in a frying pan, just don't use too high a heat or the rice paper will burn.