Recipe by Laura Rege
1/4 cup mayonnaise
1 small clove garlic, grated
1 tsp. fresh lemon juice
4 rice paper rounds (8 to 9 inches)
8 cherry tomatoes, sliced
4 leaves of Little Gem lettuce or 4 small leaves of Boston lettuce
1 avocado, thinly sliced
4 slices thin bacon—halved crosswise, then cooked
Sauce: In small bowl, whisk mayonnaise, garlic, and lemon juice; season with salt and pepper.
Soak It: Fill a large dish with lukewarm water. (A pie plate works well.) Add 1 rice paper round and let soak, turning often, just until barely pliable, 5 to 10 seconds. You’re going to think that it’s not soft enough, but trust us: If you let it get too soft, it will get super sticky and be near impossible to roll.
Roll It: Transfer the rice paper round to a damp work surface. Across top half of each rice paper round, arrange one-quarter of tomatoes. Across each bottom half, arrange 1 lettuce leaf and one-quarter of avocado and bacon. (The ingredients across the top half of the rice paper will end up in the top half of the roll, which will make your rolls look extra pretty.) Fold the bottom edge of the rice paper over the filling. Fold in the sides, then roll it up like a burrito. Repeat the soaking, filling, and rolling with the remaining ingredients. Serve with the sauce.