Best Thai Cold Spring Rolls Recipes

THAI COLD SPRING ROLLS

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.

COLD THAI SPRING ROLLS WITH VIETNAMESE DIPPING SAUCE

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.