Gluten-free, Soy-free, Corn-free, Dairy-free, Egg-Free
Cost of Ingredients: $
Time: 10 minutes
On some nights, the last thing you want to do is dirty a pot or pan for dinner. I love to cook but I’m not always up to causing a scene in our kitchen and making a mess. Spring Rolls were always on my bucket list but I never made the effort to find the right wraps and make it happen.
While I was in Whole Foods a few weeks back, I made it my mission to find Spring Roll wrappers and make this effortless dish for dinner. We received delicious bacon from Wild Harmony Farm so I thought it would be fun to make a BLT Spring Roll. I did have to dirty one pan to make the bacon but like we all know…bacon is always worth the trouble.
The Spring Rolls were super easy to put together and it was a fresh, not overly filling meal. I would recommend getting the bigger wrappers so it’s easier to roll everything in without ripping. Feel free to modify the vegetables in this recipe to fit what you already have in your home or garden.
Ingredients for 8-10 Spring Rolls:
- 1.5 cups of iceberg lettuce
- 1 house tomato
- 1/4 cup of radishes
- 1/4 cup of cucumber slices
- Half an avocado, sliced
- 2 strips of bacon
- Spring Roll wrappers (for those with food allergies, ingredients are n the image above)
- Cooked Shrimp – I bought pre-cooked cocktail shrimp from Whole Foods but these would have been good without the shrimp too.
Here’s how to make the BLT spring Rolls:
- Dice up all the vegetables and lay them out so it’s easy to prepare the Spring Rolls.
2. Cook your bacon in a skillet. Add the bacon bits next to your vegetables for Spring Roll assembling.
3. One at a time, dip the wrappers in luke warm water until they soften. If you bought the smaller ones (like I did), you may want to use two at a time so they don’t rip easily. Just note that these wrappers are not calorie-free and the amount can add up.
4. Add your ingredients to each softened rap and roll them so they are sealed.