Tuesday, April 14, 2015


yields about 10 rolls 
1 bunch tender baby asparagus (about 1⁄2 pound) 
1 tablespoon olive oil
Freshly cracked black pepper
12 slices bacon, crisped
1 cucumber, cut into matchsticks
1 medium carrot, cut into matchsticks (optional)
Lettuce leaves

Fresh basil or mint leaves
Rice paper wrappers
Preheat the oven to 400°F. Trim any dry or tough ends from the asparagus spears. On a sheet pan, toss the asparagus with the oil. Add pepper to taste. (Do not salt the asparagus because the bacon will be salty.) Roast until tender, 10 to 15 minutes. (Cooking time will vary depending on the size and thickness of the asparagus.) Gather the asparagus, bacon, cucumber, carrot (if using), lettuce leaves, herb leaves, and rice paper wrappers and prepare to roll.
To roll: Fill a large bowl with warm (bath-temperature) water. Gently dip each rice paper wrapper in the water for a few seconds, just until damp. (Don’t oversoak.) Place the wrapper on a plate or wooden board. As the wrapper begins to absorb the water and becomes softer and pliable (10 to 30 seconds, depending on the thickness of the wrappers and the water temperature), begin to add the fillings. On the one-third of the wrapper closest to you, place a layer of each filling (asparagus, one slice of bacon, cucumber, carrot, lettuce, and herb leaves). Start rolling the wrapper over the fillings, away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain within the wrapper and tucking in the sides as you roll. 
bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (@WhiteOnRice)

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