BLTA Spring Rolls | Gluten Free & More

Spring rolls of all kinds are a favorite around here. They make for a great gluten-free snack, appetizer, or lunch.

We decided to give this Vietnamese classic a decidedly American twist by making a BLT spring roll. Actually, a BTLA – because we added avocado.

You can make these spring rolls with real bacon or for a plant-based version, use our crispy vegan bacon instead.

First time making spring rolls? Here are a few tips.

1. Make the sauce first – this way no waiting around after the spring rolls are rolled.
2. Gather all your ingredients ahead of time.
3. Prep your ingredients, do any chopping, slicing, etc. before you start to roll.
4. Add something crunchy – this just makes for well-balanced rolls.
5. Don’t oversoak your rice paper wrappers – just a quick dunk (3 – 5 seconds). The rice paper should be a little firm, but it will continue to soften when you lay it on a flat surface.
6. Don’t over-fill your rolls. Starting at the top one-third of the paper closest to you, layer your ingredients.
7. Tuck and roll – a tight spring roll is best. Pull the edge of the wrapper from the work surface and roll it over the filling. Continue to roll tucking the edges of the wrapper in over your filling.

For more appetizer recipes, go here.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.

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