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!
ENJOY!
Reviews
Jen on 2026-05-28 (5 stars): This is my go-to bacon recipe! My s/o has been asking for it every time I make scrambled tofu. It was great on pancakes, and just to snack right from the pan. I really need to try it on top of burgers, too! I changed the instructions a bit, this is what works best for me:
Right after wetting and pressing the rice paper I use kitchen scissors to cut carefully into strips.
Lay on a prepared baking sheet with parchment paper and coat them in marinade using a silicone brush, then flip and do the other side. Then I bake at 200 C for 8-10 minutes, following your instructions.
I was pleasantly surprised to see it keeping really well for a few days in the fridge! Thanks for another awesome recipe!
Alice Lam on 2026-03-05 (5 stars): Thanks for this excellent rice paper bacon. The best recipe I've used, ever! PERFECT even without MSG or Srirachaa and wonderful in a toasted sandwich.
Bethany Webb on 2025-12-19 (5 stars): I’ve been vegan for a long time and tried so many vegan bacon recipes (banana peel, carrot, seitan, tofu, coconut, etc.) and this is by far the absolute best and most creative recipe ever. I’m astounded. It took me a few tries to really get it right, but now it’s super easy. The bacon is so smoky and flavorful and so crispy and comes together quick. Will be using this for everything forever! Wow! Thee burger dude becomes thee burger goat. Thanks so much!!!
Tam on 2025-11-29 (5 stars): This was fantastic. I made your turkey and used the rice paper to make it crispy. That worked great. So, I decided to use the rest for this facon. Both my daughter and I said, "Wow!."
Tatianna Spencer on 2025-02-07 (5 stars): So good!! Even though my cook wasn’t perfect on the first batch, my partner and I devoured this bacon (sans msg). I’m making it again today and I added to my favorite recipes book! Thank you.
Rachel on 2024-12-07 (5 stars): So fun fact- square rice paper is a thing, and I’m going to try it out with that next! Also, I tend to reduce the temperature to 350-375, since I like my bacon soft. The real challenge with this is getting it just crisp enough that it doesn’t stick to itself anymore, while still having it be pliable. Also, chocolate dipped bacon, here I come!
F. Mitchell on 2024-12-04 (5 stars): This is my second time making the bacon. I usually cut up the bacon afterwards. Love this recipe! Thank you!
Shelly on 2024-10-07 (5 stars): Just letting people know who are wondering about an air fryer option.... I haven't made your specific recipe yet but I make a big batch of rice paper bacon every couple of weeks and I bake mine at 400 degrees for 8-9 minutes (it will typically be cooked to the chewy stage so it needs to be cooked more later but some strips might come out crispy at this point. If you go a little longer, most will be crispy) let cool and then store in the fridge (I bought a special long bacon container) when I want to eat some, I air fry it until crispy. It works great this way!
I also take two pieces of the rice paper on top of one another and cut strips before I dip into the water.
Kay on 2024-08-21 (5 stars): This is the most genius fake bacon recipe I've ever found, and I've tried quite a few. I love that it doesn't have any weird hard-to-find ingredients and doesn't take 3 hours to do.
Sue on 2024-08-15 (4 stars): I’m here to beg Vegans to purchase a stove top smoker box (or build one, YouTube videos available for that). smoke earth balance or Miyokos unsalted butter for 40 minutes on low smoke using hickory chips with a cut out disposable muffin tray to place the butter. Make sure the smoke is low enough to not burn, but smoking enough to infuse in the fat. Better to do this outside on a little burner because the smoke does escape.
This will make your seitan’s , tofu and starch bacons taste indistinguishable (except for some textures) from the real thing. Up your vegan game to new levels with bacon, ham, sausage, brisket and even homemade barbecue sauce. Store the smoked “fat” in the frig for future recipe use.
BTW, Recipe is wonderful- -signed the real smoker:-))
