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!
Recipe
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Bacon, Lettuce & Tomato Spring Rolls with Sriracha Mayo Dipping Sauce Recipe
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
Instructions
- Measure out sriracha and mayonnaise into a small mixing bowl. Whisk until completely combined. Cover and place in the refrigerator.
- 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.
- Cook bacon.
- 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.)
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Heather @ My Overflowing Cup says
I love BLTs and Spring Rolls, but I never thought of combining the two. Brilliant! The dipping sauce sounds wonderful. It’s all about the sauces, isn’t it? And the bacon. Thanks for the recipe!