Thai Cold Spring Rolls

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.

* Per serving · 4 servings · Values may vary.