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.