Pork & Vegetable Spring Rolls
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment! —Marla Strader, Ozark, Missouri
Ingredients
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2 cups thinly sliced romaine
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1-1/2 cups cubed cooked pork
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1 cup thinly sliced fresh spinach
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3/4 cup julienned carrot
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1/3 cup thinly sliced celery
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1/3 cup dried cherries, coarsely chopped
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1 tablespoon sesame oil
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12 round rice paper wrappers (8 inches)
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1/4 cup sliced almonds
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1/4 cup wasabi-coated green peas
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Sesame ginger salad dressing
Directions
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1.
In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat.
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2.
Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
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3.
Place wrapper on a flat surface. Layer salad mixture, almonds and peas across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with dressing.
Nutrition Facts
3 spring rolls: 356 calories, 12g fat (3g saturated fat), 48mg cholesterol, 100mg sodium, 41g carbohydrate (11g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
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