Monday, May 21, 2012

A Hit And A Miss

I love asian food, I love BLTs, I loved these spring rolls (especially once I added some Cabot Cheddar....which is always on my BLTs.). Mr. Lawyer on the other hand started out with a "Aren't spring rolls suppose to be fried" which was quickly followed by him comparing the rice paper to a condom. Needless to say, he took all the insides out and I was left to eat the lion's share. I was worried about using rice paper for the first time but it was super easy! (see the pictures below) The Sriracha Mayo was to die for and would be a welcome addition to any sandwich.
BLT Spring Rolls
(from Inspired Taste)
4 8-inch rice paper (spring roll) wrappers
2 cups packed shredded or baby lettuce leaves
1 large tomato, cut into 1/4-inch slices
4 strips cooked thick-cut bacon
Cabot Cheddar Cheese!
1/4 cup mayonnaise
juice of 1/2 a lime
1-2 teaspoons Sriracha chili sauce
salt to taste
1. Combine mayonnaise, lime juice and 1 teaspoon of chili sauce. Taste for spiciness then add more chili sauce if needed. Season with salt.
2. Dip a rice paper into a plate of warm water for 5-10 seconds; shake off excess water and place on a clean kitchen towel or cutting board. Stack shredded or baby lettuce leaves on the lower third of the rice paper. Add tomatoes then a strip of bacon. Spread about 2 teaspoons of lime mayonnaise then top with some more lettuce.
3. Fold the bottom of the rice paper up over the lettuce, tomato and bacon. Fold in the sides, then roll up. Repeat with remaining ingredients. If one of the wrappers rips, carefully overlap the two edges then continue to assemble the roll.
 Fill it up.

1 comment:

  1. Fun. This is my first intro to a BLT spring rolls, but who can argue? Spring rolls - great. BLT - great. Cabot Cheddar - yep, I agree, great. Put it all together. What's not to love?

    And on behalf of the 1200+ farm families who own Cabot, thanks for the mention!