Spring Rolls Avocado BaconTad Seaborn
We have arrived at a sandwich stalemate at our house. Everyone is tired of them for lunch, but I haven't had time to make anything more exciting. Laziness being the mother of invention, I came up with a clever fix: Wrapping the middle parts of a BLT into rice paper and partnering the salad roll with an easy sriracha-mayo dip.
I swapped out the lettuce for crisp, juicy bean sprouts and added a slice of avocado to provide a creamy texture. Since you don't need much bacon, it makes an easy on-the-go meal that still tastes fresh and light. Make these the night before and then just pack them into your lunch in the morning.
Bacon avocado salad rolls
Bacon
Avocado
Cherry tomatoes
Rice paper wrap
Sea salt
Bean sprouts
Mayonnaise
Sriracha sauce
Method
Prepare your filling: Cook bacon (you’ll need half a piece per roll). Slice ripe avocado into strips and quarter some cherry tomatoes.
Following the directions on the package, soak rice paper wrap to soften, then place on a flat surface. Top each with a half strip of bacon (crumble if desired). Top with an avocado slice and a sprinkle of sea salt (you do need a bit of additional salt aside from the savoury bacon). Top with a few pieces of tomato and some bean sprouts. Try to keep everything in the centre of the wrap – go high rather than wide. Again, following the package directions, roll your wrap.
Into a small bowl, add a few tablespoons of mayonnaise and a few hits of sriracha sauce. Mix and adjust to taste. Use for dipping or, if you like, add directly to your wrap before you roll it.
Sue Riedl