Bacon Spring Rolls

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


  • For the 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
  • For the glazed thick-cut bacon:
  • 1/4 cup brown sugar
  • 1/2 cup soy sauce
  • 2 tablespoons water
  • 9 slices thick-cut bacon
  • For the 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
  • For the dynamite sauce:
  • 5 Thai bird chilies, sliced thin
  • 1/2 cup rice wine vinegar
  • 1 tablespoon fish sauce
  • Hoisin sauce, to serve


  1. Make the seasoned rice noodles:In a small pot over medium-low heat, heat canola oil, then add shallot, ginger, garlic and Thai bird chili. Continue cooking, stirring occasionally, until shallots begin to brown and caramelize, about 30 minutes. Remove from heat and add turmeric powder, stirring vigorously to combine. Set aside to cool to room temperature. Once cooled, strain turmeric oil through a fine mesh sieve into a sealable container. Discard solids.
  2. Spoon 1 to 2 tablespoons of turmeric oil over the prepared rice noodles and toss to combine.
  3. Prepare the bacon. In a small bowl, mix together soy sauce, brown sugar and water and set aside. In a heavy-bottomed pan, cook bacon on one side over medium heat until rendered and taking color, about 3 minutes. Flip bacon strips and brown again, another 2 minutes. Add soy mixture to pan, cooking until sauce has coated the bacon, about 4 minutes, tossing the bacon continuously until coated. Remove from heat and cut each strip crosswise into four pieces.
  4. Prepare the spring rolls.Using room temperature water, rehydrate 1 spring roll wrapper sheet at a time and lay on a clean, flat surface. In the middle lower half, arrange 3-4 Thai basil leaves, 2-3 green onion sections, 4 mint leaves, and 6 cilantro leaves. Then add 1/4 cup seasoned rice noodles, 6 pieces of bacon, and 10 pieces of julienned apples. Carefully fold the sides into the center, then roll from the bottom to the top. Make sure the rolls are snug, but not overly tight to tear the wrapper. Repeat the process until all wrappers are filled.
  5. Make the dynamite sauce.In a small bowl, combine the chilies, rice wine vinegar and fish sauce. Stir and set aside to infuse.
  6. 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.)