- Pork & Vegetable Spring Rolls.jpg (26.45 KiB) Viewed 486 times
Ready in: 30 minutes
Serves: 4 (makes 12 rolls)
If served as three rolls per portion, provides 255 cals, 15g fat (of which 3g saturates), 10g sugar and 0.1g salt per portion.
Ingredients
- 2 cups thinly sliced romaine
- 1½ cups cubed cooked pork
- 1 cup thinly sliced fresh spinach
- ¾ cup julienned carrot
- ⅓ cup thinly sliced celery
- ⅓ cup dried cherries, coarsely chopped
- 1 tbsp sesame oil
- 12 round rice paper wrappers (8 inches)
- ¼ cup sliced almonds
- ¼ wasabi coated green peas
- Sesame ginger salad dressing
Method
1. In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat.
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. 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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