In a small bowl, whisk together the smoked paprika, garlic powder, nutritional yeast, pepper, tamari, maple syrup, and oil. Set aside.

Layer 2 of the dry rice paper wraps on top of each other. Keeping them lined up, cut the papers into quarters. You should have 4 double decker quarter pieces. Repeat with the remaining rice paper wraps.

Run the double layer pieces under running water until just-pliable and sticking together, then place moistened quarter pieces onto the prepared baking sheet, leaving space between all pieces. Brush each quarter piece with the smoked paprika mixture. Very gently flip all pieces over, and brush the other side.

Slide the baking sheet into the oven and bake rice paper bacon until crisp, about 11-13 minutes. Let bacon cool completely before chopping into “bits.”

For the almond parm, in the bowl of a food processor, combine the sliced almonds, nutritional yeast, lemon zest, miso, salt, and pepper. Run the motor on high until you have a crumbly, unified mixture that tastes slightly salty and quite savoury. Set aside.

For the dressing, in a sealable jar, combine the lemon juice, orange juice, maple syrup, dijon mustard, garlic, salt, pepper, and oil. Close the lid tightly on the jar and shake vigorously until combined. Set aside.

Using a mandolin slicer, or the shredding disc on your food processor, shred the brussels sprouts and transfer to a serving bowl. Slice the green onions and transfer those to the bowl as well.

Pour about ⅓ cup of dressing onto the brussels sprouts and green onions, season with salt and pepper, and sprinkle about ¼ cup of the almond parm on top. Toss to combine. Top the brussels sprouts slaw with the “bacon” bits and extra parm. Serve immediately.

*Extra dressing and "parm" can be stored in sealed containers in the refrigerator for up to a week.