Call your friends and family because you’ll be hosting the next breakfast to show off this smoky, savoury, crispy Life Changing Rice Paper Bacon recipe. Vegan bacon is a heavy-hitter when it comes to meat substitute options.
This recipe tastes like the real thing without doing harm to animals, the environment or your health. It takes just under 20 minutes to make and unlike my recipe for Coconut Bacon, this recipe is for strips. It can be enjoyed in so many different ways. Have it along side a tofu scramble or my Chickpea Omelette recipe. My favorite way is in a wrap or sandwich like this, Chickpea Waffle BLT Sandwich. Any way you have it this Rice Paper Bacon is sure to be a hit!
What Is Rice Paper?
Rice Paper is made from a rice paper plant, originating in Vietnam. Rice paper is predominantly used for summer fresh rolls and deep-fried spring rolls and is made from white rice flour, tapioca flour, salt, and water. You can usually find it in the international section of your grocery store.
Better Than Store-Bought
There are many options for vegan bacon. I prefer this recipe based on its accessible ingredients and amount that can be made for the price. This is a better than the store bought selection, as they are be made of processed ingredients, more often than not.
Ingredients Needed For Rice Paper Bacon
This Rice Paper Bacon only requires a few ingredients. If you don’t already have them on hand you can purchase them through my link. Note: I make a very small commission, at no cost to you, for anything purchased through my site. Thank you in advance.
How To Make This Rice Paper Bacon
- Preheat the oven to 400F.
- Add all ingredients except rice paper to a bowl. Whisk well until ingredients are thoroughly incorporated. This is the marinade for the rice paper.
- Place two pieces of rice paper together (2 ply). Hold them together with your hands and run them under a faucet with lukewarm water or dip them into a bowl of water to soften the rice paper slightly. Then with a pair of sharp scissors cut the rice paper into bacon sized strips (about 2 inches wide, 6 inches long).
- Dip the strips into the bowl of marinade. Ensure both sides and the ends get marinade on them. Place on baking sheet.
- Repeat technique with remaining rice paper strips until baking sheet is full ensuring the strips don’t overlap each other.
- Bake for 7-8 mins or until strips are crisp and dark brown. Watch carefully as they burn quickly. Remove from heat and enjoy warm or cold. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to two weeks.
Breakfast Recipes That Go Great With This Rice Paper Bacon
Add these other breakfast dishes to your breakfast table.
I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions to make this Rice Paper Bacon. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintHow To Make Rice Paper Bacon
Call your friends and family, because you’ll be hosting the next breakfast to show off this smoky, savoury, crispy Rice Paper Bacon recipe.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 20 strips 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 10 pieces rice paper
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2 tbsp olive oil
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2 tbsp maple syrup
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½ tsp of dark miso
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6 tbsp of tamari or soya sauce
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1 tsp garlic powder
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1 tsp liquid smoke
Instructions
- Preheat the oven to 400F. Line 2 baking trays with parchment paper.
-
Add all ingredients except rice paper to a bowl. Whisk well until ingredients are thoroughly incorporated. This is the marinade for the rice paper.
-
Place two pieces of rice paper together (2 ply). Hold them together with your hands and run them under a faucet with lukewarm water or dip them into a bowl of water to soften the rice paper slightly. Then with a pair of sharp scissors cut the rice paper into bacon sized strips (about 2 inches wide, 6 inches long).
-
Dip the strips into the bowl of marinade. Ensure both sides and the ends get marinade on them. Place on baking sheet.
-
Repeat technique with remaining rice paper strips until baking sheet is full ensuring the strips don’t overlap each other.
-
Bake for 7-8 mins or until strips are crisp and dark brown. Watch carefully as they burn quickly. Remove from heat and enjoy warm or cold. Store leftovers in an airtight container at room temperature for up to 5 days or in the fridge for up to two weeks. Not recommended for freezing.
Notes
Tip: Make extra marinade and store in the refrigerator to make Rice Paper Bacon anytime the craving strikes.
My first batch tasted ok but I made a 2nd batch and once the strips were in the pan I brushed extra liquid smoke on the tops and what a difference !! Gave them a great Smokey bacon flavor. Thank you for the great recipe, it’s my go to bacon recipe from now on 🤤