Rice paper ‘bacon’
It goes without saying that this rice paper bacon isn’t really comparable to bacon but it adds a really nice, really crunchy, smoky element to dishes!
How do you use rice paper bacon? I like to use it in cooked breakfasts or chopped up and used as a topping for mac and cheese. It adds a great bit of texture because it’s crisp but also quite chewy, and the smoky flavour is really good.
To make around 6 ‘rashers’ of this rice paper bacon, use:
2 rice paper sheets
2tbsp olive oil
1/2tsp liquid smoke
1tsp maple syrup
1/2tsp smoked paprika
salt to taste
Method:
Whisk together the liquid smoke, maple syrup, smoked paprika, and 1tbsp of the oil in a shallow bowl
Fill a shallow bowl with warm water from the tap
Place the rice paper sheets on top of each other and use scissors to cut the sheets lengthways (about 2-3cm in diameter)
Hold each layered strip of the sheets of rice paper and submerge in the warm water to make them more flexible
Once they’re softer but not completely soft, dip them into the spice mixture and once fully coated, set aside on a plate or chopping board
Heat the other 1tbsp olive oil in a frying pan and once hot, place the rashers into the pan and cook on a medium heat for a couple of minutes on either side until each side is crispy.