- 8 Rice Paper Wraps
- ½ lb wild-caught shrimp, diced
- 8-pack Applegate Bacon
- 3 Tbsp. coconut oil
- 1 large carrot, shredded
- 1 can bamboo shoots
- 5 mini-portabella mushrooms, diced/chopped
- 6-8 cilantro sprigs
- ½ small red onion, diced/chopped
- ¼ cup green onion, diced/chopped
Chop and dice all ingredients so you are ready to rock and roll once shrimp is done cooking.
Cook shrimp in coconut oil on medium-high heat for about 5 minutes. Stir-fry it up!
Fill a large bowl/plate with warm water. Dip one paper into the water for 1-3 seconds to soften and for easy wrapping.Have a separate plate for stuffing and wrapping.
In a row across the center, place 1 Tbsp./small handful of shrimp, carrots, shoots, mushrooms, onions, and cilantro leaving about 2 inches uncovered on each side. Fold uncovered sides inward, tightly roll paper, beginning at the end of the last ingredient. Wrap and roll! Make it look like a spring roll.
Using one strip at a time, wrap the bacon around, at an angle, the spring roll. I found the longer the spring roll the better the wrap (looked and held). If you are a novice bacon wrapper I would suggest using toothpicks to help the bacon hold, so you won’t get discouraged from bacon wrapping in the future.
Using the same coconut oil used to cook the shrimp, place each bacon wrapped roll and fry em up. Use tongs to roll/flip them until the bacon is cooked to your liking..