Get ready for something so unique: Rice Paper Bacon! Yes, you heard that right—crispy, smoky, savory strips that are made from rice paper, completely plant-based, and satisfy that bacon craving without the meat. Whether you’re vegan, vegetarian, or just looking for a unique way to shake up breakfast or brunch, this rice paper bacon will make your taste buds dance.
What is Rice Paper Bacon?
Rice paper bacon is a plant-based alternative to traditional bacon, using thin rice paper sheets seasoned with a smoky, savory marinade to mimic the flavors and crispiness of real bacon. The rice paper provides a light, crispy texture, and the marinade delivers that smoky flavor we all love in bacon. Perfect for sandwiches, salads, or just snacking, this vegan bacon substitute is a delicious twist on a classic favorite.
Why You’ll Love This Recipe:
- Easy to Make: With just a handful of pantry ingredients, you’ll have this recipe ready in no time.
- Crispy Texture: The rice paper crisps up beautifully in the pan, giving you that satisfying crunch.
- Smoky, Savory Flavor: Thanks to smoked paprika, soy sauce, and optional liquid smoke, each bite has that familiar bacon flavor.
- Versatile: Great for sandwiches, wraps, salads, or even breakfast burritos!
- Unique & Plant-Based: This recipe is completely vegan, making it a fantastic alternative for anyone looking to cut back on meat.
Ingredients:
- Rice Paper: The base of this bacon; they crisp up beautifully and hold the marinade flavor well.
- Soy Sauce: Adds a savory, umami flavor, giving depth and richness to the bacon.
- Olive Oil: Adds a bit of fat, which helps the rice paper crisp up in the pan.
- Maple Syrup: Provides a touch of sweetness, balancing the smokiness with a classic bacon-like flavor.
- Sriracha: Adds a slight hint of spice for a subtle kick.
- Smoked Paprika: The key to the smoky flavor, giving the rice paper that classic bacon taste.
- Garlic Powder: Adds an earthy, savory note that complements the other flavors.
- Black Pepper: Freshly cracked for a bit of heat and depth.
- Liquid Smoke (optional): Boosts the smoky flavor for an extra punch, though it’s optional.
- Water: Thins out the marinade for easy coating.
- Oil for the Pan: Helps the rice paper strips fry up crispy and golden.
How to Make Rice Paper Bacon:
1. Make the Marinade
In a bowl, combine soy sauce, olive oil, maple syrup, sriracha, smoked paprika, garlic powder, black pepper, and optional liquid smoke. Add 1-2 tablespoons of water to thin the marinade slightly.
2. Prep the Rice Paper
Quickly dip one rice paper sheet in water, then immediately dip a second sheet and stack them together. Let them sit for about 30 seconds to rehydrate. Dip the stacked rice paper into the marinade, ensuring it’s fully coated.
3. Cut the Strips
Using a knife or pizza cutter, slice the marinated rice paper into 1-1.5 inch wide strips. Transfer to a plate and repeat with the remaining rice paper sheets.
4. Fry the Bacon
Heat 1 tablespoon of oil in a medium pan over medium heat. Add a few rice paper bacon strips and fry for 2-3 minutes on each side, or until browned and crispy. Remove from the pan and repeat with the remaining strips, adding more oil if necessary.
Storage:
Rice paper bacon is best enjoyed fresh, but any leftovers can be stored in an airtight container for up to 2 days.
Tips:
- Quick Dip for Hydration: Avoid over-soaking the rice paper; a quick dip in water is all it needs.
- Adjust Marinade Thickness: If the marinade seems too thick, add a bit more water for even coating.
- Avoid Overcrowding: Fry the strips in small batches to keep them crispy and prevent sticking.
