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)

1290. SMOKED SALMON, GOAT CHEESE and BACON SPRING ROLLS

serves four


200 grams smoked salmon, trimmings, chopped
4 bacon rashers, cooked until crispy then chopped
100 grams potatoes, boiled, drained and crushed
1 finely sliced red onion
8 basil leaves, shredded
100 grams goat cheese, crumbled
1 pinch salt and fresh ground black pepper
8 large rice paper wrappers
1 beaten egg
500 ml vegetable oil for deep-frying

To serve
1 jar chutney
1 mango, peeled and finely diced
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon chopped chives
0.5 lemon juice
1 head curly endive

Mix together the smoked salmon, bacon, potato, onion, basil and goat's cheese in a bowl. Season with salt and freshly ground pepper, bearing in mind the saltiness of the smoked salmon and bacon.

Lay out the spring roll sheets and place a quarter of mixture along the bottom of each sheet. Brush the edges with beaten egg and roll up tightly into a spring roll shape, tucking in the edges.

Heat the vegetable oil in a wok or deep-fat fryer until 180ºC. Deep-fry the spring rolls until golden brown, remove with a slotted spoon or frying basket and drain on kitchen paper.

Mix together the chutney, mango, balsamic vinegar, olive oil, chives and lemon juice. Season to taste with salt and freshly ground pepper.

Arrange the fritters, dressing and endive on a serving plate and serve at once.


courtesy of: Andrew Nutter, Christmas Live, UKTV Food, Sky Channel 249, Virgin TV 260