Pork Spring Rolls
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.
Total TimePrep: 45 min. + chilling
- 1-1/2 pounds ground pork
- 1 medium carrot, shredded
- 3 green onions, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh gingerroot
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons water
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sugar
- 1/2 package (8.8 ounces) vermicelli-style thin rice noodles
- 18 rice papers (8 inches)
- Torn romaine
- Sweet chili sauce
- 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.
- 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.
- 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.
- 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.
- Cover with damp paper towels until serving. Cut rolls diagonally in half and serve with sweet chili sauce.
Originally published as Liv's Favorite Spring Rolls in Taste of Home Christmas Annual 2013
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