Thai Cold Spring Rolls - cooking recipe

Ingredients

6 cups water
ice water
2 cups bean sprouts
1 lb shrimp, peeled and de-veined
2 cups carrots, grated
1/4 cup sugar
1 teaspoon black pepper
1/3 cup rice wine vinegar
1 teaspoon salt
10 egg yolks
1/4 cup vegetable oil
1 bunch scallion, sliced
1 bunch cilantro leaf
12 sheets rice paper

Preparation

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.