Ingredients
Bacon:
- 6 strips Maple Leaf Farms Duck Bacon
Noodles:
- 1 oz Asian Vermicelli Bean Thread Noodles, uncooked
Spring Rolls:
- 6 Spring Roll Wrappers, 8.5-inch diameter
- 6 small Romaine Lettuce Leaves, crisp from the heart
- 1/4 cup Fresh Thai Basil, thinly sliced (use sprigs for garnish)
- 2 Tbsp Fresh Mint, thinly sliced (use sprigs for garnish)
- 1 small Carrot, julienned
- 1 small bunch Fresh Chives, trimmed
Sauces:
- 1/4 cup Mayonnaise
- 1-2 tsp Sriracha Sauce
- 1 tsp Fresh Lime Juice
- 1 bottle Thai Peanut Sauce(less-spicy option)
Direction
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.
Noodles:
- Soak the noodles in very hot water for 5 minutes; rinse under cool water and drain well; set aside.
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 3-5 seconds.
- Lay the wrapper out on a plate.
- 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.
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.
- Serve with dipping sauces.