Pork & Vegetable Spring Rolls

11 ingredients
3 steps

Ingredients

  • 2 cups thinly sliced romaine
  • 1-1/2 cups cubed cooked pork
  • 1 cup thinly sliced fresh spinach
  • 3/4 cup julienned carrot
  • 1/3 cup thinly sliced celery
  • 1/3 cup dried cherries, coarsely chopped
  • 1 tablespoon sesame oil
  • 12 round rice paper wrappers (8 inches)
  • 1/4 cup sliced almonds
  • 1/4 cup wasabi-coated green peas
  • Sesame ginger salad dressing

Directions

  1. 1
    In a large bowl, combine the first six ingredients. Drizzle with oil; toss to coat.
  2. 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.
  3. 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.

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