Ingredients
2 cups thinly sliced romaine1-1/2 cups cubed cooked pork1 cup thinly sliced fresh spinach3/4 cup julienned carrot1/3 cup thinly sliced celery1/3 cup dried cherries, coarsely chopped1 tablespoon sesame oil12 round rice paper wrappers (8 inches)1/4 cup sliced almonds1/4 cup wasabi-coated green peasSesame ginger salad dressing
Preparation
In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat.
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.
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.
