Rice Paper Vegan Bacon
Rice paper bacon is a delicious, crispy alternative to traditional bacon that is both vegan and gluten-free. It's crispy and delicious!
Ingredients
- 6 sheets of rice paper (22 cm / 8.5 inches in diameter)
- ¼ cup soy sauce
- 2 tbsp maple syrup or agave syrup
- 1 tbsp olive oil or neutral-tasting oil
- 1 sriracha
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika
- ½ tsp garlic powder
Instructions
- In a shallow dish, mix together the soy sauce, maple syrup or agave syrup, oil, nutritional yeast, smoked paprika, garlic powder, sriracha, and black pepper. This will be your marinade for the rice paper.
- Take two sheets of rice paper and quickly dip them in warm water to soften them. Be careful not to soak them for too long, as they will become too soft and difficult to work with. Just a quick dip will suffice. Stick the two softened rice paper sheets together, ensuring they are aligned. Press gently to remove any air bubbles and make sure they stick together.
- Dip rice paper into the marinade, ensuring both sides are well coated. Gently shake off any excess marinade.
- Using a sharp knife or kitchen scissors, cut the double-layered rice paper into bacon strip shapes, about 1 inch (2.5 cm) wide.
- In a large non-stick frying pan or skillet, heat a thin layer of oil (such as vegetable, canola, or sunflower oil) over medium heat. Once the oil is hot, carefully place the marinated rice paper strips into the pan, ensuring they don't overlap. You may need to fry the rice paper bacon in batches depending on the size of your pan.
- Fry the rice paper bacon for 1-2 minutes on each side, or until crispy and slightly browned. Be sure to keep an eye on them, as they can burn quickly. Using a pair of tongs or a spatula, carefully flip each strip and fry the other side for an additional 1-2 minutes.
- Once the rice paper bacon is crispy and browned, remove it from the pan and place it on a plate lined with paper towels to absorb any excess oil. Allow the rice paper bacon to cool for a few minutes before serving, as it will become even crispier as it cools.