Pork Spring Rolls

Name: Pork Spring Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1-1/2 dozen.
Cuisine: Asian Appetizers, Asian Recipes
Ingredients: 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

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

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

Directions

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.