Bacon, Lettuce & Tomato (BLT) Spring Rolls with Sriracha Mayo Dipping Sauce

It seems kind of wrong, right? But it's so wrong in a good way. I have been so obsessed with sriracha lately, especially since I made these spicy shrimp and grits and my sweet & spicy wings. I have been thinking of other ways to use sriracha…so when I made tempura-fried sushi for my friends (I'm still trying to perfect that recipe and will share when it's ready 🙂 ) along with a sriracha mayo dipping sauce…I knew I had to make more stuff I could so I could dip in the mayo…so these were born.

Well, kind of. Todd & Diane made BLT spring rolls a while back and I have always wanted to try them! I did it a little differently by using rice noodles like most spring rolls have and made the wonderfully easy sriracha mayo dipping sauce to go along with it. <3!

This is my family's absolute favorite spring roll wrappers! They are thick and pretty durable. I have step by step photos on how to wrap a spring roll.

As far as making bacon, I have given up on doing it on my stove top a long time ago. We microwave it in this bacon grill from Nordic Ware. You can buy it here and here with the lid or as a whole set.

It's super easy to use and we wash it in the dishwasher. I usually microwave the bacon in two 90 second intervals and then additional 30 seconds if needed. If I need to make more than one batch, I drain the bacon fat into a glass bowl and then use it again. Then, it goes into the dishwasher. No mess and no wasting paper towels to microwave it on a regular plate.

These are so easy to wrap up – check out my post on how to wrap a spring roll. And a word of warning, these are so addictive. The first time I made these, I ate 8 of them. Did I just admit that? Haha and the dipping sauce…oh man!

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Bacon, Lettuce & Tomato Spring Rolls with Sriracha Mayo Dipping Sauce Recipe

Yield: Makes 8 to 10 spring rolls

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

Sriracha Mayo Dipping Sauce

• 2 teaspoons sriracha
• 3 Tablespoons mayonnaise

• rice vermicelli noodles
• 8-10 pieces of bacon, cooked
• red or green leaf lettuce
• spring roll rice paper
• tomatoes, sliced and then cut strips

Directions:

1. Measure out sriracha and mayonnaise into a small mixing bowl. Whisk until completely combined. Cover and place in the refrigerator.
2. Place a pot of water on your stove and bring to a boil. Boil rice vermicelli noodles according to instructions. Be careful, it usually only takes 3 to 4 minutes to cook the noodles. Drain noodles in a colander. Run cold water over the noodles while mixing it. Rinsing the noodles will keep them from sticking together. Shake colander and drain as much waster as possible, place colander on a plate and set aside.
3. Cook bacon.
4. Wrap spring rolls and serve immediately. (You only need to wet the rice paper for a few seconds– for full instructions on how to wrap them, visit this.)

Inspired by White on Rice Couple

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