Thai Cold Spring Rolls

Step 1: Heat water in a wok, bring to a boil.

Step 2: Add the bean sprouts, cook for a few seconds.

Step 3: Remove with a large strainer.

Step 4: Put into ice water.

Step 5: Allow to drain and set aside.

Step 6: Turn wok down to simmer.

Step 7: Add shrimp, cook until pink.

Step 8: Remove with a slotted spoon into ice water drain and set aside to cool, then slice in to thin pieces. Reserve.

Step 9: Grate carrot and transfer to a bowl.

Step 10: Add sugar, pepper, vinegar and salt to bowl. Reserve.

Step 11: Beat egg yolks.

Step 12: Heat vegetable oil in a nonstick fry pan and add egg yolks.

Step 13: Cook over heat for about 2 minutes. Yolks should not brown but gel into a thin yellow omelet.

Step 14: Slide the cooked yolks onto a cutting board and fold over twice.

Step 15: Using a knife thinly julienne the yolks and put aside.

Step 16: Place rice papers in a bowl of warm water allow to soak until soft.

Step 17: Take a piece of rice paper and place a small of amount of each ingredient into the center of the paper.

Step 18: Roll rice paper over the ingredients.

Step 19: Place completed rolls in a shallow cooking pan and cover with plastic wrap.

Step 20: Place in refrigerator.