Taste of Home
Pork Spring Rolls
TOTAL TIME: Prep: 45 min. + chilling
YIELD: 1-1/2 dozen.
When my daughter started a gluten-free diet, I experimented in the kitchen to create some new foods. My mild pork rolls were a hit with all of our friends and family who sampled them.
Ingredients
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1-1/2 pounds ground pork
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1 medium carrot, shredded
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3 green onions, finely chopped
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3 garlic cloves, minced
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1 tablespoon grated fresh gingerroot
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1 teaspoon sesame oil
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1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons water
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2 tablespoons reduced-sodium soy sauce
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1 teaspoon sugar
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1/2 package (8.8 ounces) vermicelli-style thin rice noodles
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18 rice papers (8 inches)
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Torn romaine
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Sweet chili sauce
Directions
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1.
In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the carrot, onions, garlic, ginger, coriander, cumin, oil, pepper flakes, salt and pepper until blended.
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2.
Add the water, soy sauce and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is evaporated. Transfer to a bowl; cool. Cover and refrigerate for 1 hour or until chilled.
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3.
Cook noodles according to package directions. Drain and rinse in cold water; drain well. Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, about 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
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4.
Place on a flat surface. Layer meat mixture and noodles down the center; top with romaine. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
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5.
Cover with damp paper towels until serving. Cut rolls diagonally in half and serve with sweet chili sauce.
Nutrition Facts
1 spring roll: 147 calories, 6g fat (2g saturated fat), 25mg cholesterol, 167mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 8g protein.
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