Duck Bacon Spring Rolls
Just this past week I decided to go back and read some of the entries on my son’s facebook page. I thought it might give a glimpse of who and where he was in his thoughts around the time of his accident. Today’s blog post is inspired by something he wrote just 1 month before he died. I imagine he was thinking of his Weapons Company brothers, lost in Afghanistan, when he penned this important reminder……..”Don’t Let the Memory of Them Drift Away”.
The quote brought tears as it reminded me of how much William and I are alike. The need to remember those who have been lost was as important to him as it is to me. In fact, this blog was born out of my biggest fear that people would eventually forget who William was and what he stood for. Or maybe I am afraid that I will forget…..the sound of his voice, the smell of his hair, the strength in his hug…..sigh.
That the person who has died will be forgotten is a common fear among those who have suffered loss. Here are just a few suggestions to help preserve the memories:
- create a photo book of memories and publish several to share with family and friends
- make donations to your favorite charities in your person’s name
- start a scholarship or fund-raiser that celebrates your person
- check with your local parks that may allow adding a commemorative bench or an inscribed brick to a walkway
- offer remembrance flowers to your church’s Sunday or holiday service
When it comes to cooking and baking it is awful to forget an ingredient in the mix. That is why most good cooks use a “mise en place” or set-up to organize the necessary ingredients and equipment before starting a recipe. What helps me insure the perfect outcome of a recipe is this:
- read the complete recipe before starting
- check to make sure I own the necessary equipment (can’t make waffles without a waffle maker)
- prep and measure all ingredients
- put my ingredients out in order of use
6 strips duck bacon
1 ounce uncooked Asian vermicelli bean thread noodles
6 (8 ½-inch round) spring roll wrappers
6 small, crisp romaine lettuce leaves (I use the leaves from the heart)
¼ cup thinly sliced fresh Thai basil plus sprigs for garnish
2 tablespoons thinly sliced fresh mint, plus sprigs for garnish
1 small carrot, julienned
1 small bunch fresh chives, trimmed
¼ cup mayonnaise
1 to 2 teaspoons sriracha sauce
1 teaspoon fresh lime juice
bottled Thai peanut sauce
- In a large skillet, cook the bacon over moderate heat, turning, until crisp. Transfer the bacon to paper towels to drain. Cut bacon strips in half.
- Soak the noodles in very hot water for 5 minutes; rinse under cool water and drain well; set aside.
- To prepare 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 to 5 seconds. Lay the wrapper out on a plate.
- Place two pieces of bacon across the bottom third of the wrapper leaving a half-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.
- To serve: slice a spring roll in half on the diagonal and arrange 2 halves on individual serving plates.
- In small bowl, stir mayonnaise, sriracha to taste and lime juice; serve with spring rolls. Serve Thai peanut sauce as an option for those who like their dipping sauces less spicy. Garnish plates with fresh basil and mint. Makes 6 servings
Serve Thai peanut sauce as an option for those who like their dipping sauces less spicy.
- Category: appetizers
- Method: stovetop
Keywords: spring roll, duck, bacon, Asian, Vietnamese, noodles