There are a lot of various Asian restaurants in my area, and I’ve visited almost all of them. I don’t think I’ve seen bacon on any menu. It’s kind of sad really, since there is so much potential to add bacon to so many of these dishes. You remember my bacon sushi, don’t you? With the shrimp tempura and spicy mayo, it was almost like a BLT wrapped in seaweed!

Let’s try doing some spring rolls this time. With sautéed cabbage and bean sprouts, I’m sure this will be delicious. You could even add some small shrimp if you wanted to. Damn, why didn’t I put shrimp in mine?

Also, pardon the pictures this week. I left my camera with my parents over the holidays. I’m making due with my iPhone. Not bad, huh?

Ingredients

4 strips Maple Leaf Bacon

200g Shredded Cabbage

200g Bean Sprouts

1 cup Vermicelli Noodles

2 tbsp Soy Sauce

2 tbsp Oyster Sauce

1 Egg

1 tsp Cornstarch

4 pieces Rice Paper

Directions

1. Grab that bacon, chop it up small and give it a good fryin’.

2. Once the bacon has gone almost crispy, add in your bean sprouts and cabbage. Sautee this stuff on high until it’s wilted but still crispy. Add in your vermicelli noodles, soy and oyster sauces and mix together. Try to get all the liquid evaporated, since we don’t want the filling too wet inside the spring roll. This is why your pan should be super hot. Must work quickly!

3. Once the filling is done, set it aside in a bowl to cool.

4. Whisk together your egg and corn starch. This is going to bind our rice paper in the end.

5. Soak your rice paper according to package instructions. I learned a little tip to add some sugar to the soaking water to aid in the browning later.

6. Lay out your rice paper, and put some filling near the bottom of the paper.

7. Roll it up tightly, making sure there isn’t much air. Brush some of your egg mixture on the last little flap and seal. Do this until all your rice paper is gone. Should make at least 4 rolls.

8. Fry your rolls in HOT vegetable oil for a few minutes, or until they’ve gone crispy and golden brown. We need this oil to be really hot, since we don’t have to cook the inside. A nice crispy shell is what we’re after.

9. See! Crispy and delicious! I’ll definitely be experimenting with these more, as should you.