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PREP TIME: 15 minutes (not including
time to make Quick Bacon Crumbles and
Avocado Ranch Dressing or Lemon Dill
ACTIVE TIME: 25 minutes
Quick Bacon Crumbles (or 10 oz vegan
bacon of your choice)
1 small head romaine lettuce, separated into
leaves, each leaf chopped in half widthwise
2 to 3 Roma tomatoes, seeded and thinly
sliced lengthwise
1 avocado, pitted, peeled, and sliced,
Eight 8-inch sheets rice paper (see Tip)
Avocado Ranch Dressing or Lemon Dill
1. Fill a large bowl with warm water.
Make sure you have a clean surface to
prepare the rolls on.
2. Dip a sheet of rice paper into the water,
making sure to get it completely wet but
removing it quickly before it gets too soft.
Lay the paper on the clean surface, then lay a few pieces of lettuce on the center of the paper, going from
side to side and leaving about an inch of space around the perimeter. Add a few slices of tomato, a few
slices of avocado (if using), and a few spoonfuls of the bacon crumbles (or 2 or 3 slices if you’re using a
sliced variety).
3. Fold the left and right sides of the paper over the filling. Take the edge of the paper closest to you and
fold it completely over the filling while using your fingers to tuck the filling in. Continue rolling until the
roll is sealed. Repeat with the remaining ingredients. Serve immediately with the Avocado Ranch
Dressing or Lemon Dill Aïoli. These rolls are best enjoyed right after they’re made but will keep in an
airtight container in the fridge for 5 or 6 hours.
For those who aren’t fond of avocado, you can leave it out, and switch out the Avocado Ranch Dressing
with a regular vegan ranch dressing, or use the Lemon Dill Aïoli.
If your family isn’t into summer rolls, just pile all the ingredients between two slices of bread for a
sandwich. You won’t get any complaints.