How to Make Rice Paper Bacon

This rice paper bacon is so easy and fun to make! It requires simple pantry ingredients you can keep on hand for whenever that smoky-salty-sweet craving strikes. It can easily be made gluten-free and tastes shockingly like the bacon we grew up eating! #vegan #bacon #veganrecipes // plantpowercouple.com

This rice paper bacon is so easy and fun to make! It requires simple pantry ingredients you can keep on hand for whenever that smoky-salty-sweet craving strikes. It’s vegan + cholesterol-free, can easily be made gluten-free, and tastes shockingly like the bacon we grew up eating. It even sizzles while it cooks! Serve it with tofu scramble for an epic vegan brunch or on a vegetarian BLT!


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We’ve been playing around with rice paper bacon for a few years now. It’s easily one of our favorite animal-free bacons and the one we turn to most frequently!

Even though we love ourselves some coconut bacon salt, this rice paper bacon is purrrrfect when you’re looking for good vegan bacon strips.

There are a ton of recipes for rice paper bacon out there, but the concept originated on the Danish blog Veganer.  From there, it basically blew up the internet. Once you try it, we think you’ll understand why!

After testing and experimenting so much with different methods and flavor combos, the rice paper bacon recipe we’re sharing today has become our go-to, no-fail version that always hits the spot.

This rice paper bacon is so easy and fun to make! It requires simple pantry ingredients you can keep on hand for whenever that smoky-salty-sweet craving strikes. It can easily be made gluten-free and tastes shockingly like the bacon we grew up eating! #vegan #bacon #veganrecipes // plantpowercouple.com

Is rice paper bacon all hype?

If you’ve never tried the rice paper bacon phenomenon before, let us be the first to tell you it is most certainly NOT just hype. This stuff really, crazily, wonderfully tastes and FEELS like bacon.

I mean…if we can turn carrots into hot dogs, why the hell can’t we turn rice paper into bacon, right?!

Let’s talk rice paper bacon ingredients:

  • Rice paperIf you’ve never worked with rice paper before, fret not, friend. If I can figure it out, you certainly can. In the US, you’ll find this in the “International” section at your local grocery store. They are sold dry and last a loooooong time in the pantry for future bacon-makin’. SCORE!
  • Soy Sauce + Liquid Smoke + Maple Syrup: If you’ve ever made vegan bacon before, you’ll be familiar with this combo. It’s the perfect blend of salty / smoky / sweet that totally lights up the “bacon” sensors in your brain. We also like to add some black pepper, brown sugar, and nutritional yeast to round the flavor out.
  • Beet Powder: This is our own little addition we really dig. This is totally optional and doesn’t affect the flavor, but it does add a nice pink bacon-y hue that is totally killer (and also, nutrition and stuff). Alternatively, you can use beet puree by pureeing a can of sliced beets.
  • Refined Coconut Oil: Make sure you get *refined* coconut oil, unless coconut-flavored bacon sounds good to you. The refined coconut oil is a great addition here because it adds a heavier “fatty-ness” to the whole she-bang that is very indicative of animal fat.

The best part about all these ingredients is they are total pantry staples! It’s super easy to keep all the ingredients on hand and grab ’em whenever the mood strikes you. Which, for me at least, is at least once a week. 🙂

This rice paper bacon is so easy and fun to make! It requires simple pantry ingredients you can keep on hand for whenever that smoky-salty-sweet craving strikes. It can easily be made gluten-free and tastes shockingly like the bacon we grew up eating! #vegan #bacon #veganrecipes // plantpowercouple.com

How to Use Rice Paper Bacon

We use this vegetarian bacon to spice up our sandwiches and burgers, serve next to a pile of tofu scramble, or chop up and mix in with some mac and cheese.

Now, grab some rice paper, and let’s get to makin’ bacon!

When you try this recipe, we totally wanna hear about it! That’s pretty much our favorite thing. 🙂 You can rate the recipe and leave a comment below our tag us in your drool-inducing vegan bacon photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.

Enjoy!

Yield: 18 strips rice paper bacon

Rice Paper Bacon

This rice paper bacon is so easy and fun to make! It requires simple pantry ingredients you can keep on hand for whenever that smoky-salty-sweet craving strikes. It can easily be made gluten-free and tastes shockingly like the bacon we grew up eating! #vegan #bacon #veganrecipes // plantpowercouple.com

This rice paper bacon recipe is so easy and fun to make! It requires simple pantry ingredients you can keep on hand for whenever that smoky-salty-sweet craving strikes. It's vegan + cholesterol-free, can easily be made gluten-free, and tastes shockingly like the bacon we grew up eating. It even sizzles while it cooks! Serve it with tofu scramble for an epic vegan brunch or on a vegetarian BLT!

Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes

Instructions

    1. Preheat your oven to 400F, generously grease 2 large baking sheets with refined coconut oil, and use a whisk to mix together all the ingredients for your marinade in a shallow dish or pie plate.
    2. Set up your assembly line: Fill a large bowl with room temperature water and set it on the counter. Next to it, place your marinade dish. Next to that, place a large cutting board.
    3. Take 2 sheets of rice paper and press them together. Submerge them in the bowl of water for about 15-30 seconds. This should make them adhere to one another.
    4. Carefully remove the rice paper and place it in the marinade. Marinate for one minute, flip, and marinate one more minute. Then, move the rice paper to the cutting board.
    5. Using a pizza cutter or sharp knife, cut the rice paper into 6 slices and transfer these to the greased baking sheet. Repeat this process with the remainder of your rice paper.
    6. Before baking, brush the excess marinade onto each bacon strip. Then, sprinkle with a bit of brown sugar and freshly ground black pepper. Bake at 400F for 3 minutes (or 4 for crispy). Use tongs to carefully flip each slice, brush each once more with excess marinade, sprinkle with brown sugar and black pepper, and return them to the oven for another 3 minutes (or 4 for crispy).**
    7. Let the bacon cool for 5-10 minutes before digging in (it will crisp up a bit more as it cools), and enjoy!

Notes

  • *If you don’t have beet powder, you can replace the powder + water with 2 Tbsp beet puree made by draining a can of beets and processing them in our food processor until a thick puree forms. 
  • **Cooking times will vary depending on your oven. If your rice paper bacon still feels a little too chewy after cooling, pop it back in the oven for another 30-60 seconds.

Nutrition Information:

Yield:

9

Serving Size:

2 pieces bacon

Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 297mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 2g

Nutrition information is automatically calculated and may not always be accurate.

Did you make this recipe?!

Share a photo and tag @theplantpowercouple on Instagram, so we can cheer you on!

This recipe was originally published on Plant Power Couple in February 2019. Its most recent update was in April 2022.

This rice paper bacon is so easy and fun to make! It requires simple pantry ingredients you can keep on hand for whenever that smoky-salty-sweet craving strikes. It can easily be made gluten-free and tastes shockingly like the bacon we grew up eating! #vegan #bacon #veganrecipes // plantpowercouple.com

17 thoughts on “How to Make Rice Paper Bacon

    1. Hi, Shannon! If you were going to remove the oil, I'd sub some flavorful veg broth and just be sure to keep a close eye on it while it's cooking, as the time will be different. The texture will be a bit different as well, but I think it could definitely work. Let us know if you try it!
  1. I'm very interested to try this! I'm imagining a delicate crispy texture 🤞 After baking, is this more of a "serve immediately" scenario? I'm inspired to put this on my homemade vegan maple donuts. Do you think the moisture from the glaze will make the "bacon" lose its crispy texture and become soft/chewy?
    1. OMG vegan maple doughnuts sound like perfection. I could understand your concern; these are definitely best served right away. But, I think if you bake them a little longer making them on the "extra crispy" side, they would work really well on the doughnuts. Let us know if you give it a try!
    2. I used the bacon from this recipe for a maple bacon cupcake. I would suggest making the bacon the day before, storing in an airtight container in the fridge and warming back up on a griddle to get it crisp enough to go with these donuts. We experimented with using the bacon the day of and the day after and day after is definitely easier to add to baked goods. We let it cool on a wire rack after warming. We had the “bacon” standing straight out of the maple icing and it held up well.
    1. Oh no! So sorry to hear that, Venita! A couple thoughts: Too much brown sugar sprinkled on could over-caramelize and give it a candy-like and chewy texture. It's also possible the rice paper was too wet and/or didn't cook long enough to get to your preference of crispy. If you feel as if it's not crisping properly or to your liking, I'd suggest turning the heat up a bit and keeping an eye on it. (Also, maybe moving it closer to your oven's hottest point near the heating element. i.e. top or bottom rack, depending) Hope this helps! Let us know if you continue to have any trouble.
  2. This is the first time in almost ten years I’ve had a decent “bacon”!!!! I just wanted to note that I let this fully cool on wire racks, stored it in the fridge, and it warmed back up on a griddle JUST LIKE BACON. It Sizzled, it was crispy, chewy, all the things. Like some others reviewers my “bacon” was too soggy (I suspect I soaked the rice paper too long out of habit from making fresh spring rolls) so I skipped the flip and marinate instructions and just left it baking (took an additional 8 minutes or so) until it crisped up. So, don’t lose hope if its in the oven and turns into a gel strip - just keep an eye on it and it will start to crisp up and turn into the bacon you’ve been dreaming of.
  3. I tried your recipe today, written. While I thought the flavor was fabulous, I struggled with cooking time. Too soon it was rice paper rubber, too long was crispy but maybe too dark. I will try this again. Any Hints to help my process? Thanks
    1. Hmmm, nothing really except keeping an eye at that crucial moment where you like it. (I'm assuming closer to the crispy end??) I know I always had that same problem with animal-derived bacon as well. It will darken as it cooks longer because of the sugars (Maillard effect). Maybe take it from the oven just prior to your desired level and let it crisp atop the hot oven? I'm so glad you like it, and sorry I don't have anything better to tell you.
  4. I recommend using the air fryer to heat up any leftover rice paper bacon… it adds a nice crunch, which I wasn’t able to get in a normal oven
  5. Just made this and it's really really good! The consistency is most impressive, and it tastes really nice as well! Thanks for the amazing recipe, I'll absolutely be making this again and cannot wait to have this batch in a veggie BLT tonight. Next time I will double the recipe to have more, they do shrink quite a bit! But the way it was sizzling in the oven... so good!

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