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