Thai Cold Spring Rolls

12
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


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Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (422.5 g)
  • Calories 786.1
  • Total Fat - 59.1 g
  • Saturated Fat - 20.1 g
  • Cholesterol - 2244.7 mg
  • Sodium - 526 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 1 g
  • Sugars - 7 g
  • Protein - 38.7 g
  • Calcium - 298.3 mg
  • Iron - 6.1 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.4 mg

Step 1

Heat water in a wok, bring to a boil.

Step 2

Add the bean sprouts, cook for a few seconds.

Step 3

Remove with a large strainer.

Step 4

Put into ice water.

Step 5

Allow to drain and set aside.

Step 6

Turn wok down to simmer.

Step 7

Add shrimp, cook until pink.

Step 8

Remove with a slotted spoon into ice water drain and set aside to cool, then slice in to thin pieces. Reserve.

Step 9

Grate carrot and transfer to a bowl.

Step 10

Add sugar, pepper, vinegar and salt to bowl. Reserve.

Step 11

Beat egg yolks.

Step 12

Heat vegetable oil in a nonstick fry pan and add egg yolks.

Step 13

Cook over heat for about 2 minutes. Yolks should not brown but gel into a thin yellow omelet.

Step 14

Slide the cooked yolks onto a cutting board and fold over twice.

Step 15

Using a knife thinly julienne the yolks and put aside.

Step 16

Place rice papers in a bowl of warm water allow to soak until soft.

Step 17

Take a piece of rice paper and place a small of amount of each ingredient into the center of the paper.

Step 18

Roll rice paper over the ingredients.

Step 19

Place completed rolls in a shallow cooking pan and cover with plastic wrap.

Step 20

Place in refrigerator.

Tips & Variations


No special items needed.