Thai Cold Spring Rolls

Directions

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