Here is a tasty salad that you can eat without feeling guilty. It is low in calories and rich in anti-inflammatory antioxidants from the mango, walnuts, onion, and cabbage.
| Prep Time: | 15 mins |
| Cook Time: | 6 mins |
| Total Time: | 21 mins |
| Servings: | 24 |
| Yield: | 24 pieces |
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons maple syrup
- 1 ½ teaspoons miso paste
- 1 teaspoon liquid smoke flavoring
- ½ teaspoon ground paprika
- ½ teaspoon ground black pepper
- 2 sheets rice paper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk sesame oil, soy sauce, maple syrup, miso, liquid smoke, paprika, and black pepper together in a shallow bowl.
- Stack 2 pieces of rice paper and soak them in a bowl of cold water until slightly soft and pliable, about 30 seconds. Cut the hydrated rice paper into strips using a pizza cutter. Dip each strip in the soy mixture and place on a sheet of parchment paper. Carefully lay the parchment paper directly on the oven rack.
- Bake in the preheated oven until strips are dry, 6 to 8 minutes.
Reviews
I enjoyed the flavor of the marinade although it was a bit oily. The rice paper was extremely hard to handle once it got wet – just folded over and stuck to itself no matter what I did. The texture of the finished product also didn’t do it for me. Maybe the kind I used was too thin
A worthy substitute for meat-based bacon.
In my oven, it was a little more crisp after 7 minutes. It tasted like bacon. I added more sauce and made three batches. Found using one large piece of parchment paper was easier for me to handle. Used the leftovers to top homemade foccacia bread along with carmalized red onions.
i made this recipe just the way it says to. i think it has great flavor. i think you can cook it too long. reduce it a little bit. the original crunch is great but you can’t allow this to sit for any amount of time or it gets chewy.
Great taste, and crunchy.
My first time making this and I’ll make it again. I used a mesquite flavour, I’ll use a hickory flavour next time, not a fan of the mesquite flavour. Plus I added a little salt to the mixture. Changes I made to the procedure… 1. Coat the cutting board with the seasoning/mixture. 2. Soak the paper. 3. Lay the paper on the coated cutting board. 4. Put a coating of seasoning mixture on the paper. 5. Cut the paper in 1 1/2 inch strips. 6. Lay on parchment covered cookie sheet. 7. Crinkle the strip before baking to get a more authentic looking “bacon”. 8. Bake at 400 for about 6-7 minutes. Keep checking after 6 minutes.
I was skeptical about how it would taste but was very pleasantly surprised, it is crispy and even smells like bacon.I used won ton wraps
So curiosity got the best of me. We have been looking for alternatives as we cross into pescatarian. This is one I will have to play with to get the seasoning just right. My husband enjoyed it while I think the spices aren’t just right. The one thing I will note is I baked it at 400 for 6 mins and it came out burnt. So I lowered the temp to 350 and baked for 10 mins and it came out perfectly baked. All ovens are different, just keep that in mind. Overall this is one I will play with and perfect to my taste. Thanks for sharing!!