Pork Spring Rolls

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.