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