In a frying pan over a medium heat, cook the bacon lardons until golden brown, about 6 to 8 minutes. Transfer to a plate lined with kitchen paper to drain.
Cut out and remove the lettuce ribs and set aside. Mix all of the other ingredients together in a bowl.
Lay the lettuce leaves out and spoon a little of the filling into each leaf then roll up; each one is a dolma. Pack tightly in a dish, probably ramekins would be good for a party, or secure with a cocktail stick. Chill in the fridge until time to serve.