"Summery" Spring Rolls!

Made with bacon, lettuce, carrot & green onion and paired with a sesame-soy dipping sauce, these delicate Rice Paper Spring Rolls are light and refreshing. It's a "handy" way to eat salad. I think they should be called summer rolls!

• Fresh romaine lettuce strips
• 2 medium carrots, cleaned and julienned
• 3 scallions slices long way into thin strips
• 6 pieces of bacon, fried
• Fresh herb of your choice, I used parsley
• Rice paper

Dip the rice raper in warm water. Rice paper is delicate and only needs a quick dip in warm water to soften, about 5 seconds. It will still be a little firm when it comes out of the water. Do not “soak” the rice paper for too long because it will break down too quickly, making the rolling more difficult to roll.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, carrots, green onions and bacon. You can just have 1 bacon per spring roll but if you want to make it extra flavorful and decadent, add 2 slices of bacon.

Start rolling the wrapper over the fillings away from you, sort of folding and tucking the ends and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper. Serve immediately, or cover with plastic wrap to eat a few hours later.

Sesame-Soy Dipping Sauce

• 1/2 cup soy sauce
• 1 tablespoon of mayonnaise
• 1 teaspoon fresh lemon juice
• 1 teaspoon of sesame oil
• 1 teaspoon sesame seeds

Combine all ingredients and stir or shake covered until emulsified.