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Smoky Thick-Cut Bacon Spring Rolls

The perfect blend of veggies, spices and ... smoky, thick-cut bacon — your mouth won't know what hit it.

Ingredients

Seasoned Rice Noodles

  • 1 cup canola oil
  • 1 shallot, sliced
  • 1, 2-inch piece ginger, sliced
  • 2 cloves garlic, crushed
  • 1 Thai bird chili, split in half lengthwise
  • 1 tablespoon turmeric powder
  • 1/3 package rice vermicelli noodles, prepared according to package instructions

Glazed Thick-Cut Bacon

  • 1/4 cup brown sugar
  • 1/2 cup soy sauce
  • 2 tablespoons water
  • 9 slices thick-cut bacon

Spring Rolls

  • 6 spring roll wrappers
  • 1 bunch Thai basil leaves
  • 1 bunch green onions, whites sliced in half lengthwise, greens sliced diagonally into 3-inch pieces
  • 1 bunch mint leaves
  • 1 bunch cilantro leaves
  • 2 Granny Smith apples, julienned, tossed in lemon juice

Dynamite Sauce

  • 5 Thai bird chilies, sliced thin
  • 1/2 cup rice wine vinegar
  • 1 tablespoon fish sauce
  • Hoisin sauce, to serve

Steps

  1. In a small pot over medium-low heat, heat canola oil, then add shallot, ginger, garlic, and Thai bird chili.
  2. Continue cooking, stirring occasionally, until shallots begin to brown and caramelize, about 30 minutes.

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