Duck Bacon Spring Rolls

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Duck Bacon Spring Rolls with Dipping Sauce
The basic vegetable spring roll gets an update with vibrant herbs and Duck Bacon. Make this recipe for a refreshing appetizer or light lunch. Serve with two dipping sauce options: a spicy sriracha sauce and a less-spicy Thai peanut sauce.

Spring Rolls:
6 strips Maple Leaf Farms Duck Bacon
1 oz. Asian Vermicelli Bean Thread Noodles, uncooked
6 Spring Roll Wrappers (8.5-inch diameter)
6 small Romaine Lettuce Leaves (crisp from the heart)
1/4 cup Thinly Sliced Fresh Thai Basil, plus sprigs for garnish
2 Tbsp. Thinly Sliced Fresh Mint, plus sprigs for garnish
1 small Carrot, julienned
1 small bunch Fresh Chives, trimmed

1/4 cup Mayonnaise
1 - 2 tsp. Sriracha Sauce
1 tsp. Fresh Lime Juice

1 bottle Thai Peanut Sauce

Cook bacon: In a large skillet, cook bacon over medium heat, turning, until crisp. Transfer the bacon to paper towels to drain. Cut bacon strips in half.

Cook noodles: Soak the noodles in very hot water for 5 minutes; rinse under cool water and drain well; set aside.

Prepare spring rolls: Set out a 10-inch pie dish with 1 inch of warm water. Using one spring roll wrapper at a time, dip the wrapper into the water for 3 to 5 seconds. Lay the wrapper out on a plate.

Assemble spring rolls: Place two pieces of bacon across the bottom third of the wrapper leaving a 1/2-inch border on both sides. Top the bacon with some lettuce, 1/6th of the noodles, an even sprinkle of basil and mint, and a few carrots and chives in an even layer. Lift up bottom edge of the wrapper and roll over the top. Turn in the sides and continue rolling to opposite side. Repeat with remaining ingredients.

Prepare sauces: In small bowl, stir mayonnaise, sriracha to taste and lime juice for a spicy sauce. Serve Thai peanut sauce in a small bowl for a less-spicy option.

To serve: Slice a spring roll in half on the diagonal and arrange 2 halves on individual serving plates. Garnish plates with fresh basil and mint

Rhoda Ann Miller

Member since Jul 2008

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