Thai Cold Spring Rolls

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“A great start to a thai dinner.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat water in a wok, bring to a boil.
  2. Add the bean sprouts, cook for a few seconds.
  3. Remove with a large strainer.
  4. Put into ice water.
  5. Allow to drain and set aside.
  6. Turn wok down to simmer.
  7. Add shrimp, cook until pink.
  8. Remove with a slotted spoon into ice water drain and set aside to cool, then slice in to thin pieces. Reserve.
  9. Grate carrot and transfer to a bowl.
  10. Add sugar, pepper, vinegar and salt to bowl. Reserve.
  11. Beat egg yolks.
  12. Heat vegetable oil in a nonstick fry pan and add egg yolks.
  13. Cook over heat for about 2 minutes. Yolks should not brown but gel into a thin yellow omelet.
  14. Slide the cooked yolks onto a cutting board and fold over twice.
  15. Using a knife thinly julienne the yolks and put aside.
  16. Place rice papers in a bowl of warm water allow to soak until soft.
  17. Take a piece of rice paper and place a small of amount of each ingredient into the center of the paper.
  18. Roll rice paper over the ingredients.
  19. Place completed rolls in a shallow cooking pan and cover with plastic wrap.
  20. Place in refrigerator.

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