Rice Paper “Bacon” Makes A Delicious BLT That Will Rival The Sandwich You Have Heard About All These Years.
Rice Paper “Bacon” makes a delicious BLT and is very tasty on its own. Bacon is the last thing one would expect to find in a Jewish kitchen. However, this version , made from rice paper wrappers and other vegan ingredients, has the delicious salty, smoky flavor of the real thing, but nothing in it is forbidden. It is perfect for your kosher, vegan, and gluten-free friends.
The idea of anything bacon-flavored may be unappealing to some people. If so, we understand why you may not be interested in this recipe. We decided to offer it because our tasters encouraged it, but do not mean to offend anyone.
What is rice paper?
Rice paper is used in Asian kitchens to wrap fresh spring rolls. It is stiff when dry, and is dampened before using. It does not need further cooking. It is available in various shapes and sizes. The most common shapes are round, but square paper is also available to make more uniform strips. It is easiest to cut when it is right out of the package, but requires a sharp knife or kitchen shears. Sushi Maven produces kosher rice paper wrappers which are available on Amazon. Make sure you are getting rice paper wrappers for spring rolls and not rice paper stationery for writing.
What is nutritional yeast?
Nutritional yeast is a supplement that is usually fortified with B-12 although unfortified versions are available. It is not the same as the yeast used in baking bread. It usually comes in jars and may be found in the health-food section or supplements aisle of larger grocery stores. Some brands are certified kosher, and there are taste differences between the brands, so you may find one that is a favorite.
What is tamari? How is it different from soy sauce?
There are taste differences between tamari and soy sauce just as there are between different types of soy sauce. Tamari has less wheat and may also be gluten-free. For the purposes of this recipe, either is fine.
How does one make a BLT?
It seems self-explanatory but there are actually different schools of thought on the subject. I believe rye bread is best and the bread should be toasted and spread with mayonnaise. Others prefer untoasted white bread and there is a group that has terrible things to say about mayonnaise which I won’t repeat here. The lettuce should go first to keep the bread from getting soggy from the tomato slices. Top the tomato slices with the “bacon”, add the top slice of bread, then cut the sandwich on the diagonal. The only reason for these rules is that this is the way I always make sandwiches. Feel free to cut your sandwiches any way you like. If you decide to cut them into two rectangles, please don’t tell me.
Products used in making this recipe:
Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
spring roll wrappers (rice, 8.6 inch circles)
Bragg’s Nutritional Yeast 4.5oz 2 Pack
Colgin Liquid Smoke, 16.0 Ounce
Rice Paper "Bacon"
- 1/4 cup olive oil
- 6 tablespoons tamari or soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon liquid smoke
- 1/4 cup nutritional yeast
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 10 sheets rice paper wrappers
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
Whisk together the olive oil, tamari or soy sauce, maple syrup, liquid smoke, nutritional yeast, paprika, garlic, onion powder and black pepper. Set aside.
Set up your work station by putting a bowl of water to your left. Put the bowl of marinade to the right of it, and then place your baking sheet to the right of the marinade.
Remove one rice paper wrapper from the package. Leave the remaining ones covered until ready to use. This will make them easier to cut. Using a very sharp knife or kitchen shears, cut the wrapper into strips.
Holding two strips of rice paper wrapper as one, dip them into the bowl of water. Using your fingers, squeeze out the excess water. Dip the strips into the marinade and place on the baking sheet. Strips should be close together but not overlap.
Place baking sheet on the middle rack of the oven and bake for 8 minutes. If you would like them more crispy, leave them in the oven for an additional minute or two, but watch carefully so that they don't burn.
Enjoy immediately or cool on a wire rack.
This recipe was adapted from The Washington Post