BLT Summer Rolls with Avocado and Egg

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BLT Summer Rolls with Avocado and Egg

Try this refreshing spin on a BLT sandwich, using rice paper to make a BLT summer roll, packed with avocado, hard boiled egg and crispy romaine lettuce spread with mayonnaise and shredded basil.

BLT Summer Rolls with Avocado and Egg

I’ve recently discovered these smokey tempeh strips (like a bacon alternative for vegetarians) and I am hooked. I’ve been making all my old favorite bacon recipes using this facon (ha – get it?) and after making a few BLT sandwiches, I wanted something a bit lighter, so I thought about a summer roll!

However, bacon, lettuce, and tomato in a rice wrapper isn’t enough to fill me up for a meal, so I packed these rolls with avocado and hard boiled egg. My typical BLT is a BLEAT (Bacon, Lettuce, Egg, Avocado, and Tomato), so it only made sense to make my summer rolls this way.

And it was a hit! The creamy egg and avocado is just the flavor and consistency you need to serve these as a full meal (although they’d be great as an appetizer, too- cut in half!)

BLT Summer Rolls with Avocado and Egg

The secret? Spreading the mayonnaise on the romaine lettuce leaves and sprinkling with a bit of shredded basil. When you bite into the roll, you get that same mayo-y goodness from a traditional bread sandwich and the basil is fragrant and refreshing, like a summer roll should be.

I’m in love with these and will be making them all summer long!



Serves 12 summer rolls

BLT Summer Rolls with Avocado and Egg

20 minPrep Time

10 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 6 strips of bacon (I made half with real bacon for my family and half with tempeh bacon for me)
  • 12 rice wrappers
  • 2 ripe avocados, sliced in strips*
  • 2 beefsteak tomatoes, sliced in strips*
  • 6 hard boiled eggs, sliced*
  • 1 romaine lettuce heart, chopped in 3" pieces
  • vegan mayonnaise or favorite mayonnaise
  • 4 large basil leaves, rolled and sliced thinly
  • *Don't prep these ahead of time, you'll see in the recipe directions - I'll prompt you there.


  1. Heat a large skillet over medium-high heat. Add the bacon into the skillet and cook until crispy. Set aside on a paper towel lined plate and when cool enough to handle, break each strip in half.
  2. While bacon cooks, prep all of your ingredients per the ingredient list. Set all of the ingredients up in a row so it's easier to assemble the rolls.
  3. Once the bacon is done cooking, prepare your summer rolls. Dip a rice wrapper in warm water for 5-10 seconds or until soft and lay on a flat surface.
  4. Place the bacon down first, placing it on the side closest to your body. Add a bacon half piece, an avocado slice or two (depending on how thick you sliced them - you don't want to overstuff the rolls, they won't easily roll), 1-2 tomato slices, and 1-2 pieces of hard boiled egg. Then, take a piece of romaine lettuce, spread mayonnaise on it (I used about 1/4 teaspoon) and then sprinkle with sliced basil, placing the lettuce on top of the rest of the ingredients, mayo side facing down.
  5. Before rolling, dip your hands in water and then roll the summer roll, keeping it tight and folding the sides inward like a burrito. Roll and place on a serving plate, seam side down.
  6. Repeat with remaining ingredients until all are used up and you've made about 12 rolls.

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Meredith says:
Ooh, these look and sound great! Love the addition of the basil. If I can get my hands on some rice paper wrappers, I will definitely give these a try. I can’t wait until the tomatoes I’m growing are ripe, because this recipe would really let them shine!
Meaghan says:
Ohh that sounds so lovely! Yes, please let us know how you like them.
Donna T. says:
These look fabulous. Can't wait to try them. I do have a couple of questions. One how many rolls per serving? I see it makes 12 rolls. Is it just one roll per serving size? Because it's just my husband and I that would be too many. Can I cut the recipe in half and then there will be 3 rolls for each? I don't see the nutritional information so it's hard to determined serving size. Thank you for your help.
Meaghan says:
You could definitely cut the recipe in half if you're serving a smaller group! If you're interested in nutritional info to determine the exact serving size, many trackers allow you to enter ingredient lists so you can get that info!!

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📸: @evansungnyc