Smoky Rice Paper Bacon
This might sound a bit mad — rice paper as bacon? But trust us, by double layering it, you get a crispy carrier for some serious umami flavour. It’s perfect for sandwiches, bowls, or munching straight from the pan.
Takes 10 minutes
Serves 4
Ingredients
- 64 g rice paper approx. 8 sheets (2.25 oz)
- 45 g tamari or soy sauce 3 tbsp
- 15 g maple syrup 1 tbsp
- 8 g smoked paprika 1 tbsp
- 3 g garlic powder 1 tsp
- 18 g brown miso paste 1 tbsp
- 5 g nutritional yeast 1 tbsp
- 15 g neutral oil such as avocado or light olive oil (1 tbsp)
- 1 g dried mushroom powder shiitake or porcini (½ tsp)
- Freshly cracked black pepper to finish
Instructions
Rehydrate the rice paper
- Fill a large shallow bowl with water. Dip one sheet of rice paper (approx. 8g) into the water for 5–10 seconds until just softened but still holding its shape. Place it on a clean surface, then dip a second sheet and lay it directly on top to form a double layer. Repeat to create 4 double-layered stacks.
Make the smoky marinade
- In a shallow bowl, whisk together the tamari, maple syrup, smoked paprika, garlic powder, miso paste, nutritional yeast, oil, and mushroom powder until smooth and fully combined.
Coat the rice paper
- Dip each double-layered stack into the marinade, turning and pressing gently so both sides are evenly coated and the layers stick together well.
Slice into strips
- Using kitchen scissors or a sharp knife, cut each coated stack into strips approximately 12cm x 3cm (4.7 in x 1.2 in).
Fry until crisp and golden
- Heat a non-stick frying pan over high heat. Add the strips in batches and fry for 1–2 minutes on each side until golden brown and crispy. Avoid overcrowding the pan. They’ll firm up further as they cool slightly.
Finish and serve
- Remove from the pan and sprinkle with freshly cracked black pepper. Serve hot in sandwiches, crumbled over pasta or salads, or enjoy on their own for a smoky, crunchy snack.