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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A great start to a thai dinner. 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 |
Directions:
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.
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