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!)
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!
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BLT Summer Rolls with Avocado and Egg
Ingredients
- 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.
Instructions
- 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.
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