Ingredients
1-1/2 pounds ground pork1 medium carrot, shredded3 green onions, finely chopped3 garlic cloves, minced1 tablespoon grated fresh gingerroot1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon sesame oil1/2 teaspoon crushed red pepper flakes1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons water2 tablespoons reduced-sodium soy sauce1 teaspoon sugar1/2 package (8.8 ounces) vermicelli-style thin rice noodles18 rice papers (8 inches)Torn romaineSweet chili sauce
Preparation
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.
