COLD THAI SPRING ROLLS WITH VIETNAMESE DIPPING SAUCE
Yield 24
Number Of Ingredients 19
Steps:
- Method: 1. TOSS carrot with scallion greens, vinegar, and salt and pepper to taste. 2. FILL a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves and Thai basil leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Sprinkle with cut ingredients. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling. 3. TIGHTLY cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled. 4. MIX all dipping sauce ingredients and serve with spring rolls. Just before serving, cut spring rolls in half diagonally with a serrated knife. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with dipping sauce.
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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