- Preheat oven to 375
- Double up the rice paper so it's thick enough.
- You'll need 2 bowls. Fill up one with water. The second bowl you'll whisk all the wet ingredients in.
- Dip each piece of (2) rice paper pieces in the water. I usually do a full rice paper sheet at a time.
- By the time you've dipped all the pieces from that round in water, go back to the first one you did. It will be pretty flimsy and stretchy.
- Dip it in the marinade. Use your fingers to make sure there is no excess dripping of sauce.
- Lay on the baking sheet on top of parchment paper.
- Continue this process until they're all done being made.
- Bake for no more than 9 minutes. (This is the hardest step because they will go from being still stretchy and chewy, to crispy, to being burnt all in 1-2 minutes.) So I recommend at 7 minutes peeking at them to see how dark they are. You will get better at making these with experience.
(This method is used to break up the sheets into small pieces after for topping on things. If you want to make them into slices, cut them with scissors before dipping them in the water and marinading them.)
We use this bacon for lots of things. We make BLTA's, we use them crumbled up as toppings on soups, salads, in wraps etc.
It's best stored for crunchiness in a sealed container outside of the fridge. Keep in mind these get soft once added to liquid so when using as a topping add at the very end right before you eat it.