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.

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.

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.

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.

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.

Repeat with remaining ingredients until all are used up and you've made about 12 rolls.