Vegan bacon rice paper facon vacon. mmm…Vacon!
bacon vegan rice paper facon vacon

Vegan bacon rice paper facon vacon. mmm…Vacon!

What is this sorcery??? Be ready to say: Mmm…vacon! vegan bacon rice paper facon vacon that looks like the real, bloody thing and it tastes great? How did I do that?

After having so much fun with my previous Italian salame style sausage I have read today about this game changing home made vegan bacon  (aka cruelty and cholesterol free vegan bacon rice paper facon vacon) on this Danish blog (thanks google translation for compensating my lack of Danish fluency!) [update the original recipe is now also translated into English], I was inspired to modify – as usual- the recipe to achieve what I think its an optimal result with my very own experiment.

Crispy, yet chewy, smokey and delicious! It only took me about 15 minutes to make the most delicious vegan bacon rice paper facon vacon (yeah. Long name!) and it’s really easy to make.

What do you think? Here is a photo: sorry I made this in the evening after work, so the light is not the best I am afraid


vegan bacon rice paper facon vacon

Vegan home made bacon (or V-acon) by Sweet As Vegan


So here is the revelation of the main and secret ingredient for this vegan bacon recipe: you will need some easy to find and cheap rice paper, basically the one that we get in the asian cooking section at the supermarket to make spring or egg rolls. It comes in packets of multiple sheets and It looks like this:

rice paper is the main ingredient for this vegan bacin

rice paper is the main ingredient for this vegan bacon


The rice paper has a quite hard consistency, but once you cut it into strips and briefly soak it into a small bowl with warm water, it will soon get soft and sticky. I worked quickly sticking double layer of strips together , soaked and then briefly marinated for a few seconds in a mix of spices before frying in a non stick pan.



marinade for my vegan bacon

marinade for my vegan bacon


I will provide the recipe and all the ingredients used to achieve this result, however let me warn you …at some point you will feel like you are frying condoms 😀 but don’t be put off! The result is worth the weird feeling hehe! (see picture below to better understand what I mean, it shows the marinated rice paper strips just placed in the frying pan…if you know what I mean!)

Now to the recipe. It’s very easy but let me know if you have any questions at all and I will be happy to answer.

[update] tips and suggestions:

Since writing the article I have cooked this quite a few times and I have learnt that:

  • soaking the rice strips can be a pain . You can simply hold two together by quikly rinsing them with water straight from the tap. Press them together with your fingers to remove excess with fingers and put in the marinade. Don’t worry if the strips still seems to be quite hard, it will still work perfect if not better.
  • I tried to heat up in the microwave the day after cooking: do not do it 🙂 it will turn soggy
  • Coconut shreds, a dash of agave syrup or maple syrup, and bbq hichory sauce with liquid smoke are a great addition both for texture and taste.

Mmmmmm…V-acon! (vegan bacon experiment!)

Mmmmmm…V-acon! (vegan bacon experiment!)

vegan bacon!


  • Rice paper sheets cut into 2.5 cm stripes and quickly soaked for a couole of seconds into warm water, working with two stripes together will be easier, they will immediately stick to each other once wet. Let them glue together to make the slice thicker.
  • 2 teaspoons of soy sauce or teriyaki sauce
  • 2 tablespoons of of ketchup or bbq smoked sauce (hichory stile) I really prefer this latest one rather than ketchup
  • 1 tablespoon liquid smoke (not necessary but preferred to obtain smoked flavour), increase if you prefer
  • 2 -3 teaspoons smoked paprika
  • pinch of black pepper (ground)
  • 50 ml glass of cold wate, add gradually until you reach a 'double cream' consistencyr
  • 2 tablespoons nutritional yeast (not necessary but nice to have for texture and taste)
  • 3 teaspoons of finely ground coconut (I really love this addition, makes it textured and delicious)
  • 1 tablespoon garlic powder
  • salt and oil to taste and for frying (I prefer coconut oil)


  1. mix all the ingredients for the marinade and set aside, except for the rice paper stripes.
  2. Fill a bowl with some warm water and soak a couple of stripes for a few seconds, they will stick together. Dont' worry, this is what should happen. remove excess water and soak in the marinade.
  3. Proceed with frying or baking for approx 20 minutes at 180 C degrees (make sure you check the oven oftern) until nice and crispy
  4. let cook on a tray or on some kitchen paper and enjoy in sandwiches, salads, pizzas etc.
  5. Buon appetito!
  6. Fry the strips by working them with two forks or tongs to turn them on the other side and stretch them a little to achieve an irregular shape.
  7. Once happy with the cooking, place on some kitchen towel to absorb the extra fat.
  8. For the baked version: watch the temperature as it tends to burn fast. See my update on the blog article,
  9. Enjoy!



I have tried the baked version of this recipe and am so happy with the results. I have also replaced the teriyaki sauce with a bbq hiychory sauce I found at the supermarket and added more coconut shred to improve texture.

Bake at 180 degrees for about 20 minutes or until nice and crisp and let cool on a metal rack (I used the one from the oven put on my sink)

Here is the result  of the baked version. Just awesome and great in sandwiches!

bacon vegan rice paper facon vacon

Baked version of my vegan bacon rice paper facon vacon







  1. They look great! I’m glad you liked it – and thanks for linking to “”. You can also fry them in the oven – I actually like this better (and you don’t have to look at the condoms – LOL) 🙂 😛

    Our new Lækon-strips landing page leads to both ways of making them. I really like that you also add chili sauce and shredded coconut – sounds delicious!! All the best from Denmark.

  2. Hi: Thank you so much for the recipe and I am in the process of making the bacun now. I used what I had in the house for the marinade and cooking it in Chef Skye Michael’s bacun grease, available at his web site. Thanks again, you are a marvel!

  3. Love to try that Lucia, hahaha frying condoms… I’ll remember that step and laugh! BTW, where do you get liquid smoke?

    • Profile photo of Sweet as Vegan

      Grazie Alessandra! The only problem with this V-acon is that we ate too much! Give it a go and let me know what you think. I am going to try the baked version next. Liquid smoke is available in Auckland at wise cicada for sure and the bulk store in mt. eden I think. Otherwise online!

  4. Thank you so much for this recipe. I’ve cooked one batch & it’s been eaten already (my family are calling out for more!) I only had dark soy sauce in the cupboard & it made the V-acon look as if i’d cremated it – so I’ll try teriyaki next time. This recipe is going to be used a lot 😉

    • Profile photo of Sweet as Vegan

      I am glad you enjoyed it Jenni. Experimenting is the way forward with this very new recipe,I am sure we will see many more different versions. Keep us updated on the results!

  5. greetings!

    I just have one thing in your recipe I’m unsure of. When you say double layer of strips what exactly do you mean? like two pieces soaked one on top of the other? I’m transitioning to vegan so which would you recommend I try first? Baked or fried? Thanks!

    • Profile photo of Sweet as Vegan

      yes I mean a double layer of rice paper basically glued together as soaked together. Someone even reccomend skipping the soaking step and just put the dry strips into the marinade as it will still soften them a little. I prefer the baked version personally. There’s no nmeed to be too precise with the strip – i even baked a lump of them stuck toghether heehe and even if irregular in shape they will work great, just bear in mind that if too thin will burn quickly so keep an eye on the oven temperature.

  6. Love this fried, so I’m going to try baking it next. I’m assuming when you bake it at 180 degrees, that’s Celsius…yes? No? The Fahrenheit equivalent is about 350 degrees so I’m going to try that but could you specify, just in case? Thank you so much!

    • Profile photo of Sweet as Vegan

      Hello! Thank you for your comment! Yes sorry I mean Centigrade, as it burns quite easy! Treat like if you ever baked kale chips…similar process. Parchment (baking) paper will help to get more crispiness!

  7. I need to find rice paper. Looks and sounds so good.

  8. Does anyone have this recipe in English? For some reason it is all in what looks like Italian 🙂

  9. Did you change the recipe? I made it when you first posted the recipe and it was amazing. I made it again and it seemed like the recipe was different and didn’t quite taste the same.

  10. How much is 1/2 glass of water? How long do you marinade? Thank you.

    • Profile photo of Sweet as Vegan

      Just about 70ml. Add gradually until you reach a consistency similar to mmmm…fluid foundation? Double cream? Dip quickly in the marinade , no need to soak as the coconut shreds and the gooey sauces will stick to the rice paper. Enjoy

  11. How did you get the coconut to a fine consistency? Just chopping shredded coconut?

    • Profile photo of Sweet as Vegan

      Hi Deanna
      at the supermarket you can find different sizes of shredded coconut. From flakes to flour: just go with the finely shredded one (basically one step before flour) or use a blender to thin out flakes. Hope it helps!

  12. Profile photo of latifricemills

    ohh v its looking so yummy today I m gonna try it with my favorite beer 😀

  13. This was a great recipe!! I just made it for the first time this morning and I have more left for BLTs later. I don’t know if it is already in the comments, but I cut my rice paper with scissors – so much easier than with a knife.

    Thanks for a great recipe!!

  14. Oh. My. Goodness.

    This has changed my life!

    I have been looking for rice paper for ages. I made your vacon as soon as I did, and it’s amazing. I CANNOT THANK YOU ENOUGH FOR THIS!!!

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