Pork & Vegetable Spring Rolls

• 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

1. In a large bowl, combine the first six 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.

romaine, pork, fresh spinach, carrot, celery, dried cherries, sesame oil, rice, almonds, wasabicoated green peas, sesame ginger salad dressing

Taken from www.tasteofhome.com/recipes/pork-vegetable-spring-rolls/ (may not work)