I’m sitting on my back patio writing this post as the summer heat rolls in for the day, wishing I still had a stash of these in the fridge.
A perfect summer snack.
Cold and crispy lettuce, smokey bacon, sweet and tangy tomatoes and a punch of fresh basil? HEAVEN.
You know who else would like these?
Everyone. And their mothers.
This recipe came about because I wanted to come up with something fun and creative as a contribution to the many outdoor BBQs, potlucks and birthday parties we’ll be headed to throughout the summer.
Everyone loves a great Tortellini Pasta Salad, or a delicious Warm Potato Salad, but sometimes different is fun right? These little yummies hit the perfect balance of different without being weird and unfamiliar. I mean, who doesn’t love a BLT? Once my grandparent’s tomatoes came into season, they were on regular rotation in my house growing up . Meaning, these hit that childhood nostalgia centre of my brain hard.
You’ll notice the recipe calls for either bacon OR vegan/ tempeh bacon. This is a perfect recipe for a vegan swap if you’re trying to please both meat eaters and vegetarians at a party, because not only is there very little extra work required, our veggie friends won’t feel as though they’ve been ripped off. They get to eat essentially the same thing as everyone else. I know I like to feel included at a party. You?
Now before I move on from bacon, please tell me you’ve baked bacon before. If not, friends, it will actually change your life. This method is zero mess (like, zero), and results in the most perfectly evenly crisp bacon ever. Not only that, it’s all done in one shot! There’s no batch after batch in a hot pan that sizzles fiery bacon grease all over your tender exposed forearms (or other sensitive exposed areas – no judgement!). Try it once and you will never go back. Scout’s honour.
Once your ingredients are prepped and ready, these come together quickly. If you’re like me, the first few attempts at rolling will be pretty messy and ugly. Thus, the only solution is to eat them immediately. You wouldn’t want to lower your standards and present an ugly (albeit totally flipping delicious) BLT roll to a guest! How shameful! I promise, your guests and your satisfied tummy will thank you.
So, what are your creative summer recipe ideas? Do you have a unique dish that people go crazy for? Let us know, and in the meantime get your BLT on!
Erin
I tested these with regular bacon and vegan bacon and both were quite good, though you lose the crispiness with tempeh 'bacon'. You can also make this recipe go further by using a 1/2 piece of bacon per roll instead of a whole piece.
BLT Fresh Rolls
Serves
12 rolls
Prep time
20 minutes Ingredients
Note
Directions
1.
Preheat oven to 400F. Arrange bacon in a one layer (be sure the slices are not touching) on one large or two smaller foil-lined baking sheets. Bake for 15-17 minutes, flipping once halfway through until evenly browned. Allow to cool completely. Bacon can be made a day or two ahead.
2.
Fill a large shallow bowl or container with lukewarm water. One a time, submerge rice paper for about 30 seconds, until softened (I look for the edges to start looking wavy). Transfer to a clean dish towel.
3.
Spread mayonnaise onto torn lettuce leaf and place in the middle of the rice paper. Top with bacon, tomatoes and basil leaves leaving about 1.5 inches on either side. Fold each side over and roll the wrapper from one end to the other.
4.
Place finished rolls on a parchment lined platter about ½" apart and cover with a clean damp towel or moistened paper towels while working. Be sure to cover the finished rolls with a damp towel or paper towels and plastic wrap tightly to keep moisture in.
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