I have never been one who was content to be confined to rules....but I am a self described "rule follower". Maybe I should have completed that sentence with a question mark since it didn't make sense. The fact is, that I feel there is a gray area between most rules, an area that fuses the "right" and "wrong" together. This gray rule often applies to my cooking. There is nothing I love more than mixing culinary tradition, techniques, and ethnic tastes. I get bored with the usual and so, I am always trying to mix it up a bit. Now, I know that I am not responsible for this idea...but I am a big fan of it, and some of my favorite recipes are a result of it. Fusion cooking can be found everywhere including here.
It's hot here now, summer is in full swing, and I like most, don't want to spend too much time in the hot kitchen...that's why this little dish is perfect. This has all of the comfort of a BLT but with the flare of a spring roll with a kicky little sauce. It is hearty enough to make a meal, but light enough that you won't feel weighed down.
The wrap pictured here has a one difference from the recipe listed below. For some reason, locally, I haven't been able to purchase rice paper at the grocery store. It has always been easy to find them, but not a single store in the valley. But what I have found are soy paper wraps. they are a bit pricey, but a great substitute. Each package comes with five different colored soy papers. The color comes from natural spices, but like rice paper they all lack in flavor. The nice thing, is these do not have to be soaked. They are very easy to work with.
SESAME GINGER SAUCE
3 Tablespoons Ginger
3 Tablespoons sesame seeds
2 Tablespoons sesame oil
½ cup rice wine vinegar
¼ cup sugar
½ cup vegetable oil
½ teaspoon salt
¼ teaspoon pepper
In a blender, combine vinegar, ginger, and sugar and blend. Slowly add the oil in a slow and steady stream until emulsified. Add the salt, pepper, and seeds and pulse.
BLT SPRING ROLLS
1 package of rice paper
1 lb bacon, cooked and drained on paper towels
2 tomatoes, seeded, and sliced
Salt and pepper
1 head romaine lettuce, shredded
In a bowl, mash the avocado with a dash of pepper and salt and the juice of the lime. Fill a large bowl with luke warm water. Place a rice wrapper in the water for a few seconds to soften. Spread a tablespoon of avocado on the center of the rice paper. Place ½ a slice of bacon, a few slices of tomato, and a small handful of lettuce on the rice paper and wrap. Refrigerate rolls with a piece of parchment paper between layers. Serve cold with ginger sesame sauce.