Liv's Favourite Spring Rolls

These fabulous morsels can be fried or served cold and are a wonderful gluten free treat which I created after my daughter was diagnosed with celiac disease.

• Ready In: 1 hr 15 mins
• Serves: 4
• Yields: 20 spring rolls

Ingredients

• 20  rice paper sheets
• 1 1⁄2 lbs ground pork
• 1  tablespoon canola oil
• 1  teaspoon  sesame oil
• 3  garlic cloves, finely grated
• 1  chunk fresh ginger, peeled and finely grated
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1⁄2 teaspoon  hot pepper flakes
• 1  carrot, grated
• 3  green onions, finely chopped
• 1  teaspoon sugar
• 2  tablespoons soy sauce
• 2  tablespoons water or 2  tablespoons  chicken stock

Directions

1. Begin to brown ground pork in canola and sesame oil in skillet. Mix garlic, ginger, coriander, cumin, and cayenne pepper together to form a paste. Combine it through the pork as it is browning.
2. Add carrot and green onions and keep cooking on medium heat for about three minutes.
3. Add sugar and soy sauce - work it through well. Add water or chicken stock to moisten mixture a bit. If the mixture is too dry, add a bit more water/stock. The mixture should not be too wet, but it needs a bit of moisture.
4. Cover and let cook on low while covered, stirring occasionally for 30 minutes. Put mixture in bowl and let cool in the fridge.
5. When ready to fill rice wrappers, soak individually in warm water for 15 seconds and let sit on a clean, dry dish towel for 1 minute until soft.
6. For cold rice wrappers, fill with meat mixture, cooked rice vermicelli noodles and a leaf of lettuce. Roll bottom side up over mixture; fold in both sides; then roll the rest of the way. Don't overfill.
7. To fry, fill with meat and deep fry.
8. Serve with sweet chili sauce.