Rice Paper Bacon

30 minutes

4 Serving


This is a very cheap way of facon bacon the results are excellent, and it stays crispy in a BLT until lunch time.
This is our take on rice paper facon, the recipe is unique, as we’ve added a few things which we believe have made it better.
The soy sauce is ultra important as its a main contributor to the flavour, you do not want something which is too strong and salty as the flavour will be intensified during cooking.

Rice Paper Bacon




Blend all the ingredients together except the rice paper, using a hand blender or liquidizer.

Making the Facon

To get the right thickness you will need to sandwich 2 pieces of rice paper together.

Wet both pieces and stick together, cut into slices with scissors while they are still firm.

Dip in the marinade and drain well before placing on a lined baking tray.

Cook in a preheated oven at 180C of approx. 7-9 minutes.

It will continue to crisp up while it is cooling, if it’s not crispy enough you can pop it back in for a couple of minutes.



2 Tbsp Olive oil

3 Tbsp Soy sauce

1/2 tsp liquid smoke

3/4 Tbsp maple syrup

1/4 tsp mirin

1/2 Tbsp Hendersons (vegan worcestershire sauce )

3Tbsp nutritional yeast

1/2 tsp smoked paprika

1/4 tsp garlic powder

1 packet of Vietnamese rice papers.

1 plate of water.