3647. BACON LETTUCE TOMATO SPRING ROLL

serves 3-4


fresh lettuce, chopped
2 medium tomatoes (seeded and sliced 1/4" thick)
6 pieces of bacon, fried
fresh basil, mint or other herbs
rice paper

In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don't over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable, begin to add the fillings.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, tomatoes and bacon. You can just have 1 bacon per spring roll but if you want to make it extra flavorful and decadent, add 2 slices of bacon.

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.

Serve immediately, or cover with plastic wrap to eat a few hours later. 


bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (here), (@WhiteOnRice)

3627. ROASTED ASPARAGUS SPRING ROLLS with BACON

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)

1545. CRISPY DUCK and BACON FRITTER with WATERMELON and MOZZARELLA SALSA

serves four


1 tablespoons olive oil
4 smoked bacon, cut into strips
1 onion, chopped
1 clove garlic, chopped
2 cooked duck legs, flesh shredded
4 tablespoons mashed potato
black pepper
4 large spring roll wrappers
1 egg, beaten
vegetable oil, for deep-frying
alfalfa shoots, to garnish

For the watermelon and mozzarella salsa:
1 small watermelon, cut into batons
150 grams bocconcini (small balls of mozzarella cheese)
bunch of leaves basil
juice of 1/2 oranges, reduced by half
1 teaspoon Dijon Mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil
black pepper

Heat the olive oil in a heavy-based frying pan. Add the bacon and fry until golden brown.

Add the onion and garlic. Fry until softened slightly and then add the duck leg meat and mashed potato. Season to taste with salt and freshly ground pepper.

Divide the duck mixture into four portions. Place each portion on a spring roll wrapper, brush the edges with beaten egg and roll up each wrapper over the duck to form a spring roll, pressing the edges together firmly.

Heat the vegetable oil in a wok or deep fat-fryer. Deep-fry the duck fritters until crispy and golden brown. Remove with a slotted spoon, drain on kitchen paper, set aside and keep warm.

Meanwhile, arrange the watermelon on a serving plate. Scatter with the mozzarella balls and shredded basil.

Mix together the reduced orange juice, mustard, vinegar and olive oil. Season with salt and freshly ground pepper.

Slice the fritters into pieces, arrange on the watermelon plate in a tower and finally drizzle over the orange dressing.

Scatter with the alfalfa shoots and serve at once.


bacon recipe courtesy of: Andrew Nutter, Good Food Live, Good Food Channel, UKTV