Sunday, September 7, 2014

Spring Rolls, Reconstructed - Part II

This recipe* uses the traditional BLT ingredients of bacon, lettuce and tomato in a lighter, gluten-free wrap. An optional maple syrup/scirarcha sauce candies the bacon with an undercurrent of heat.  It all comes together in a spring roll wrapper, with spicy mayo on the side.


9 pieces of bacon
1/4 cup of maple syrup, *optional
1 tablespoon sriracha sauce, *optional

9 lettuce leaves, thinly sliced lengthwise
1-2 tomatoes, chopped and lightly salted
Cilantro/basil/spring onions - your preference - chopped

1 package spring roll wrappers, preferably 9"

Dipping Sauce:

3 tablespoons mayonnaise
2 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sriracha sauce


1.  Line a roasting pan with foil.  Place 9 slices of bacon side by side in the pan.  Heat at 400 degrees for about 8 minutes.  Mix the maple syrup and sriracha sauce in a bowl; brush on the partially-cooked bacon, flip the bacon, brush again, and cook 8 more minutes, or until it is browned to your preference.
Drain the bacon on a paper towel until ready to use.

*Alternative: just bake the plain bacon at 400 degrees, about 8 minutes per side.

2.  Fill a large bowl with hot water.  Dip in a spring roll wrapper in the warm water for about 10  - 15 seconds, just until the wrapper goes limp.  Quickly put it on a flat surface and fill it with the bacon, tomatoes, and herbs.

Turn the bottom of the spring roll up and roll the wrap tightly.

Serve with the dipping sauce.

Makes 9 spring rolls.

*recipe concept from the nom nom paleo website

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