Ingredients:

  • 8 slices Rice Paper (approx. 8x8 inches/20x20 cm)
  • 2 tablespoons Soy Sauce (30 ml)
  • 1 tablespoon Maple Syrup (15 ml)
  • 1 teaspoon Liquid Smoke (5 ml)
  • 1/2 teaspoon Smoked Paprika (2.5 ml)
  • 1 tablespoon Olive Oil (15 ml)
  • 1/2 cup Vegan Mayonnaise (120 ml)
  • 1 tablespoon Lemon Juice (15 ml)
  • 1/2 teaspoon Dijon Mustard (2.5 ml)
  • Pinch of Salt and Black Pepper
  • 6 slices Bread (sourdough, whole wheat, or your favourite), toasted
  • 1 ripe Avocado, sliced
  • 1 large Tomato, sliced
  • 1/2 cup shredded Lettuce (50g)

Instructions:

  1. Mix the soy sauce, maple syrup, liquid smoke, and smoked paprika in a bowl.
  2. Lightly dampen the rice paper with water, and stack it on top of each other. Cut the rice paper to bacon size shape.
  3. Marinate the rice paper slices in the soy sauce mixture for 5 minutes, flipping to coat.
  4. Heat olive oil in a large skillet over medium heat.
  5. Fry the marinated rice paper 'bacon' slices until crispy and slightly browned, about 2-3 minutes per side. Remove from pan and set aside on paper towels to drain excess oil.
  6. In a small bowl, whisk together vegan mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
  7. Spread vegan mayo on each slice of toasted bread.
  8. On two slices, layer avocado, tomato, lettuce, and rice paper 'bacon'.
  9. Top with remaining bread slices.
  10. Cut each sandwich in half and serve immediately.