Thai Cold Spring Rolls

Recipe by Alia55
READY IN: 30mins




  • 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.