Vegan BLT Summer Rolls With Avocado

Jun 3, 2022 The Wild Vegans

Tempeh Bacon Crumbles (or 10 oz. vegan bacon of your choice)
1 small head romaine lettuce, separated into leaves, each leaf chopped in half width wise
2 to 3 Roma tomatoes, seeded and thinly sliced lengthwise
1 avocado, pitted, peeled, and sliced, optional
Eight 8-inch sheets rice paper
Avocado Ranch Dressing or Lemon Dill Aioli

Fill a large mixing bowl halfway with warm water. Make sure you have a clean surface to work on when preparing the rolls.
Dip a sheet of rice paper into the water, being careful not to get it too wet and removing it quickly before it becomes too soft. Place the paper on a clean surface, then place a few lettuce pieces in the center, going from side to side and leaving about an inch of space around the perimeter. Add a few slices of tomato, avocado (if using), and a few spoonful’s of bacon crumbles (or 2 or 3 slices if using sliced bacon).
Fold the paper’s left and right sides over the filling. Take the edge of the paper closest to you and fold it completely over the filling, tucking it in with your fingers. Continue rolling until the roll is completely sealed. Rep with the rest of the ingredients. Serve with the Avocado Ranch Dressing or the Lemon Dill Aoli right away. These rolls are best eaten right away, but they will keep in an airtight container in the fridge for 5 to 6 hours.