Classic with a twist
B is for Bacon, the very best of foods. Whilst I am not a true believer in the bacon religion, being still somewhat sceptical as to the glories of bacon fudge, it definitely deserves its place in the top five most amazing foods ever.
T is for Tomato, surely the greatest of fruits. A more versatile offering from the garden will never be seen.
And the L, sandwiched in between those two giants in the form of Lettuce. Shy, retiring, not hogging the limelight, but use the right lettuce, crisp and dry and it prevents the need for mayonnaise or any additional condiments. Crunch, vitamins and the perfect understated companion for the B and the T. Now, imagine all that, but without the fillingness of bread. Behold, the beauty and the genius.
Ok, so the beauty will only come if you are practised at spring roll rolling. As the picture shows, overstuffing of the rolls is a common, and pretty disastrous occurrence (it’s the middle one), caused mainly by greed, and results in large, unwieldy rolls that fall apart when you try and move them. For small, neat spring rolls, use only a heaped tablespoon of filling for each. I know, it’s not much, but more spring rolls means more area for dipping sauce, and the whole point of this recipe is the rice wrappers don’t fill you up, so big or small, it makes no difference to how much bacon, lettuce and tomato you can eat.
BLT spring rolls
From White on Rice Couple
1 head romaine lettuce, shredded
3 tomatoes, seeded (if you like) and sliced into strips
6 rice paper wrappers
1 tablespoon gluten-free soy sauce
2 tablespoons tahini
1 red birdseye chilli, minced
1 tablespoon lemon juice
1 teaspoon mayonnaise
1. Chop the bacon into strips and fry off in a hot pan until browned. Set aside to cool. Meanwhile shred the lettuce and chop the tomatoes. I like my tomatoes all drippy and seedy but they will be less soggy if you remove the seeds.
2. Fill a bowl with cold water and set out your spring roll station, with a board to work on, the rice paper wrappers, the cold water, lettuce, bacon and tomato. Dip the first rice paper wrapper into the cold water, shake it off and lay it on the board. Lay a tablespoon or two of filling (a mix of bacon, lettuce and tomato) in a line on the wrapper, and roll, tucking the sides in as you go along. Press down on the final seam to hold in place and repeat with the other wrappers.
3. To make the dipping sauce stir together the soy sauce, tahini, chilli, lemon juice and mayonnaise in a small bowl. Serve the spring rolls cut in half with the dipping sauce on the side.
And yes this is under salads since it’s cold and fairly salad-esque.