These spring rolls are filled with lettuce, hickory smoked bacon, and tomato slices, and they're served with an avocado/coconut milk dipping sauce.


Recipe Summary

25 mins
10 mins
35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a 12-inch skillet cook bacon on medium-high heat until browned and crisp. Remove to paper towels to drain.

  • Fill a large bowl with warm water. Dip one rice paper into water for a few seconds or just until moistened. Rice paper will still be firm but continue to soften during assembly. Place on work surface.

  • Top rice paper with lettuce leaf. Arrange 2 bacon slices across the lower third of the rice paper. Arrange tomato slices over bacon.

  • Fold bottom of rice paper over filling. Fold in sides leaving the top of the roll open; roll up tightly. Repeat with the remaining rice papers, lettuce, bacon, and tomato slices.

  • For dipping sauce, place avocados, cilantro, green onions, and lime juice in a food processor. Cover and process until smooth, about 1 minute. Add coconut milk. Process 1 to 2 minutes more or until smooth. Season to taste with salt and pepper. Serve spring rolls with dipping sauce.


Nutrition Facts (per 1 roll with dipping sauce): 214 cal., 15 g total fat (4 g sat. fat), 15 mg chol., 379 mg sodium, 16 g carb., 4 g fiber, 2 g sugar, 6 g pro.
Daily Values: 49% vit. A, 23% vit. C, 6% calcium, 5% iron