Wrapped in a thin, light rice paper wrapper these rolls give you more BLT bang for your buck!
Ingredients
Avocado Dipping Sauce
½ avocado
¼ cup creme fraiche
1 tablespoon fresh lemon juice
4 mint leaves
Kosher salt
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
Instructions
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).
Place a lettuce leaf in the center bottom ⅓ of the wrapper. Then top with the a slice of bacon, some diced tomato, and top with another lettuce leaf.
Fold each side of the wrapper over the filling. Then roll up from the bottom, while using your fingers to compress the filling into the wrapper - roll tightly. (See the VIDEO I created for these Lox Summer Rolls to see how to roll them up).
Slice in half and serve with the avocado dipping sauce and enjoy!
Notes
* 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.
Recipe by at https://hapanom.com/blt-summer-rolls-avocado-dipping-sauce/