THAI COLD SPRING ROLLS
Make and share this Thai Cold Spring Rolls recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat water in a wok, bring to a boil.
- Add the bean sprouts, cook for a few seconds.
- Remove with a large strainer.
- Put into ice water.
- Allow to drain and set aside.
- Turn wok down to simmer.
- Add shrimp, cook until pink.
- Remove with a slotted spoon into ice water drain and set aside to cool, then slice in to thin pieces. Reserve.
- Grate carrot and transfer to a bowl.
- Add sugar, pepper, vinegar and salt to bowl. Reserve.
- Beat egg yolks.
- Heat vegetable oil in a nonstick fry pan and add egg yolks.
- Cook over heat for about 2 minutes. Yolks should not brown but gel into a thin yellow omelet.
- Slide the cooked yolks onto a cutting board and fold over twice.
- Using a knife thinly julienne the yolks and put aside.
- Place rice papers in a bowl of warm water allow to soak until soft.
- Take a piece of rice paper and place a small of amount of each ingredient into the center of the paper.
- Roll rice paper over the ingredients.
- Place completed rolls in a shallow cooking pan and cover with plastic wrap.
- Place in refrigerator.
Nutrition Facts : Calories 147.9, Fat 8.4, SaturatedFat 1.9, Cholesterol 231, Sodium 300.6, Carbohydrate 7.5, Fiber 0.9, Sugar 5.8, Protein 10.6
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deepen bhattarai
[email protected]I don't recommend this recipe. The spring rolls were too difficult to make and they didn't taste very good.
Mariama Amidu
[email protected]These were okay, but I've had better spring rolls. The peanut sauce was a bit bland.
Iliana Hall
[email protected]I'm not sure if I did something wrong, but my spring rolls didn't turn out as crispy as I expected.
Chip Burnette
[email protected]These were a bit time-consuming to make, but they were definitely worth it. They're so fresh and flavorful.
Samuel Gonzalez
[email protected]I love that these spring rolls are so versatile. You can add or remove ingredients to suit your own taste.
Kathy Mansito
[email protected]I've made these spring rolls several times now, and they're always a hit. They're perfect for parties or potlucks.
Jayv XVA
[email protected]These were a bit too spicy for my taste, but I think that's because I used too much chili sauce. Next time I'll use less.
Ashabul Yeamin
[email protected]I'm not a big fan of cilantro, so I omitted it from the recipe. They were still delicious.
Harunhr Harunharun
[email protected]These are a great way to use up leftover veggies. I had some leftover carrots, cucumbers, and bell peppers, and they worked perfectly in these spring rolls.
Sujan K.c
[email protected]I used a store-bought peanut sauce, but I'm sure homemade would be even better. Next time I'll try making my own.
Bridget Tsandukwa
[email protected]I had some trouble finding rice paper wrappers, but I was able to find them online. They're a bit delicate, so be careful when you're rolling them.
bob Haugen
[email protected]These were a bit more work than I expected, but they were worth it. They're so flavorful and satisfying.
Ahmer Sheraz
[email protected]I love how fresh and healthy these spring rolls are. They're perfect for a light lunch or dinner.
Sadika Rahman Honey
[email protected]These are the best cold spring rolls I've ever had! The flavors are amazing and the peanut sauce is to die for.
Ahmed Sulee
[email protected]I've never made spring rolls before, but these were so simple to follow. They turned out great and were a hit at my party.
Nasra Alpih
[email protected]These cold spring rolls were easy to make and so delicious! The peanut sauce was the perfect complement to the fresh veggies and rice noodles.