Rice Paper Bacon
6 - 8 pieces of Rice Paper
2 Tbsp neutral oil
3 Tbsp soy sauce (or tamari)
1 tsp liquid smoke
1 Tbsp maple syrup
1-2 tsp sriracha
2 Tbsp nutritional yeast
1 tsp MSG
1 tsp garlic powder
1 tsp smoked paprika
Combine all the ingredients for the marinade in a large rimmed plate or skillet.
Add some water to a skillet or rimmed plate. Take two pieces (or three for thicker bacon) of the the rice paper, and gently coat them in the water for about 10 - 12 seconds. Gently press them together and try to get rid of any air bubbles. Make sure you don't oversoak the rice paper as it can get too soft and unable to crisp up.
Then lay your rice paper bacon sheets in the marinade and coat both sides, flipping it over to coat as thoroughly as possible.
Add the rice paper to a cutting board, careful not to let the rice paper fold onto itself. Seal off the edges with your fingers so there's no air bubbles and to make sure the pieces are stuck together.
Using a knife or pizza cutter, slice the rice paper into bacon strips (about 3/4 - 1 inch thick).
You can add the strips to a wire rack or leave them on the cutting board until they are ready to fry. Additionally, if you only want a few pieces of bacon, you can store them in a tupperware container and fry them later. Or fry them all and store the cooked bacon. Again, up to you!
Bring a skillet up to medium heat with a bit of oil. Fry the strips to your desired doneness. I recommend doing a few test pieces to figure out what kind of texture you like. They will crisp up a bit after frying so keep that in mind!
Once they are cooked, use them any way you want. You can literally use these them same way you would use non-vegan bacon!