Here's something quick and easy that always gets a big WOW, and disappears off the plate. Caesar salad 'goi cuon' style fresh spring roll.

Caesar salad wrapped in rice paper, Vietnamese style.
You can use them as finger food, snacks, sie dish or accompaniment to a dish.
We serve these Caesar wraps with a grilled steak, salsa Verde and crispy onion rings, but they are also the new showstopper for pre-dinner drinks.
When they first go out, they become the conversation piece.

Vietnamese food has been storming across the globe taking no prisoners, and if the US has Korean Taco trucks, then we have no idea why these aren't everywhere.
The boring old "Caesar salad wrap" in the flaccid tortilla, roti or naan has been done to death. It's reached saturation and still selling hard.
So has Caesar itself in almost all shapes, sizes and styles.

But we've never seen these.

First you'll need some rice paper.
Get Vietnamese rice paper. This brand is good, but so are a million others.
To use the rice paper, simply:

1. Dip all of a piece of dry rice paper sheet into water (room temperature) for a second or two
2. Put it on a dry board and pat it dry with a clean towel or cloth
3. Put the fillings (not wet!)
4. Roll together tightly
5. Cut

No real 'recipe' here, but here's what you'll need, and how to make them.

• Grilled bacon rashers, 1 piece per roll
• *Baby romaine lettuce hearts, whole leaves, cleaned
• Shaved parmesan or similar (Grana Padano, OR Reggiano OR Romano pecorino)
• Caesar dressing (or mayonnaise with garlic, anchovies, parmesan cheese, salt, pepper, olive oil)
• Grissini bread stick

Important stuff:

*Baby romaine is awesome. Basically, the crisper, yellower and younger the Romaine (Cos) lettuce leaves are, the better. Avoid green outer leaves, and even green inner leaves. Some large cheap Romaine lose up to 70%, so better to buy better quality fresh young leaves, mix, or young lettuces.
 

Everything should be clean and dry.
Lettuce washed, spun/dried, then chilled and crisp
Bacon hot, freshly grilled, drained on absorbent paper
Dressing should be THICK and tasty! Not thin or runny.

DON'T cut the lettuce, keep the leaves whole. Squeeze/drop the dressing inside, so the dressing is in the middle.
When rolled, the bacon should be on the outside, visible.
When 3/4 rolled, add the grissini in, and fold closed. This crisp bread stick become your 'crouton' texture.

Have fun, mix it up, let me know how you like it.