1 cup (85 g) white bread, diced (2 slices of bread)
1 tbsp (15 ml) canola oil
4 cups (180 g) romaine lettuce, thinly sliced
1 cup (215 g) cooked chicken, shredded
3 slices cooked bacon, chopped
6 round rice paper wrappers, about 9 inches (23 cm) in diameter
In a bowl, whisk together the egg yolk, lemon juice and garlic. Add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil, whisking constantly. Add the capers, anchovy paste and Parmesan. Lightly season with salt and pepper. Set aside.
In a non-stick skillet over medium-high heat, brown the bread in the oil. Let the croutons cool.
In a large bowl, combine the lettuce, chicken, bacon and croutons. Toss the salad with half of the Caesar dressing.
In a shallow dish of hot water, soak one sheet of rice paper at a time for a few seconds or until softened. Remove from the water. Drain and place on a work surface.
Spoon 3/4 cup of salad onto the bottom third of the rice paper. Fold both sides of the sheet toward the centre. Tightly roll to enclose the filling.
Cover the roll with a damp cloth and continue with the remaining ingredients.