My first crazy idea was when I decided to make Thai Spring rolls, you can see that recipe here.
The second crazy idea was to bacon wrap coconut crusted chicken, you can see that recipe here.
The third (and probably not last) crazy idea was to bacon wrap Thai Spring rolls and that idea, like many, came to life!
Don’t you just wish sometimes you had an actual blanket made out of bacon to wrap yourself in? Hopefully in the summer, because if you wrap yourself in bacon, you will probably eat it off and get cold, or at least I would.
My number one rule for bacon wrapping is always get the best quality bacon you can find. I usually use Applegate Farms or any brand with NO nitrites and that promotes humane raising of animals.
My #2 rule for bacon wrapping is there are no more rules! Find something to wrap and wrap it with love.
Let’s revisit the Thai Spring Rolls EATgredients:
- 8 Rice Paper Wraps
- ½ lb wild-caught shrimp, diced
- 1 large carrot, shredded
- ½ small red onion, diced/chopped
- 1 can bamboo shoots
- 5 mini-portabella mushrooms, diced/chopped
- ¼ cup green onion, diced/chopped
- 6-8 cilantro sprigs
- 3 Tbsp. coconut oil
- 8-pack Applegate Bacon
Steps to crEATe:
1.) Chop and dice all ingredients so you are ready to rock and roll once shrimp is done cooking.
2.) Cook shrimp in coconut oil on medium-high heat for about 5 minutes. Stir-fry it up!
3.) Fill a large bowl/plate with warm water. Dip one paper into the water for 1-3 seconds to soften and for easy wrapping.
4.) In a row across the center, place 1 Tbsp. or so of shrimp, carrots, shoots, mushrooms, onions, and cilantro leaving about 2 inches uncovered on each side. Fold uncovered sides inward, tightly roll paper, beginning at the end of the last ingredient.
5.) Using one strip at a time, wrap the bacon around, at an angle, the spring roll. I found the longer the spring roll the better the wrap (looked and held). If you are a novice bacon wrapper I would suggest using toothpicks to help the bacon hold, so you won’t get discouraged from bacon wrapping in the future.
6.) Using the same coconut oil used to cook the shrimp, place each bacon wrapped roll and fry em up. Use tongs to roll/flip them until the bacon is cooked to your liking..
*Note: Out of 8 rolls, I had only ONE try and bust on me, but I managed to keep it together with a toothpick. I did use toothpicks on a couple that came apart during frying, but you can take them out after they are done cooking, especially if you are serving them to a group. You can totally look like a master chef!
I made this recipe with Spicy Thai Shrimp Curry Skewers