FOOD

Bacon Spring Rolls

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

FOOD

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

Seasoned Rice Noodles

  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.
  3. Remove from heat and add turmeric powder, stirring vigorously to combine. Set aside to cool to room temperature.
  4. Once cooled, strain turmeric oil through a fine-mesh sieve into a sealable container. Discard solids.
  5. Spoon 1 to 2 tablespoons of turmeric oil over the prepared rice noodles and toss to combine.

Glazed Thick-Cut Bacon

  1. In a small bowl, mix together soy sauce, brown sugar and water and set aside.
  2. In a heavy-bottomed pan, cook bacon on one side over medium heat until rendered and taking color, about 3 minutes.
  3. Flip bacon strips and brown again, another 2 minutes.
  4. Add soy mixture to pan, cooking until sauce has coated the bacon, about 4 minutes, tossing the bacon continuously until coated.
  5. Remove from heat and cut each strip crosswise into four pieces.

Spring Rolls

  1. Using room temperature water, rehydrate 1 spring roll wrapper sheet at a time and lay on a clean, flat surface.
  2. In the middle-lower half, arrange 3-4 Thai basil leaves, 2-3 green onion sections, 4 mint leaves, and 6 cilantro leaves.
  3. Then add 1/4 cup seasoned rice noodles, 6 pieces of bacon, and 10 pieces of julienned apples.
  4. Carefully fold the sides into the center, then roll from the bottom to the top.
  5. Make sure the rolls are snug, but not overly tight to tear the wrapper. Repeat the process until all wrappers are filled.

Dynamite Sauce

  1. In a small bowl, combine the chilies, rice wine vinegar, and fish sauce. Stir and set aside to infuse.
  2. Serve spring rolls alongside dynamite sauce and hoisin sauce. (Remaining sauce can be stored in an airtight container for up to 6 months, and remaining turmeric oil can be stored in the fridge up to 1 month).