Wrapped in a thin, light rice paper wrapper these rolls give you more BLT bang for your buck!
Serves: 6 rolls
Avocado Dipping Sauce
¼ cup creme fraiche
1 tablespoon fresh lemon juice
4 mint leaves
freshly ground black pepper
BLT Summer Rolls
6 rice paper rounds
12 baby romaine lettuce leaves*
6 slices of cooked bacon
1 large tomato, seeded and diced
* I used baby romaine because the smaller leaves were the perfect size for the summer rolls. You can use standard romaine lettuce, just cut the leaves in half horizontally.
- In the bowl of a food processor – add the avocado, creme fraiche, lemon juice, and mint. Add 1 tablespoon of water at a time until you reach your desired consistency. Add salt and pepper to taste. Refrigerate until ready to use.
- Fill a large bowl with room temperature water. Working with one rice paper wrapper at a time, dip it into the water so the entire round is submerged. As soon as you have wet the entire round, remove it from the water and lay it on your work surface (the rice paper wrapper will be fairly stiff, but it will continue to soften as you work).
- Visit BLT Summer Rolls with Avocado Dipping Sauce @ hapanom.com for full instructions.