This recipe inverts Pad Thai and puts the add-ons inside a rice wrapper and makes the sauce ingredients into a dipping sauce.

8 Asian rice wrapper (each about 6"-8" in diameter ). Called banh trang in Vietnamese and can be found at Asian grocery store.
1/2 lb cooked shrimp (baby size or medium-small)
2 eggs
peanut oil or canola oil for frying egg
2 cup bean sprouts, loosely chopped
1 carrot, "peeled" into thin slices then finely julienned
juice of 1 lime
fresh cilantro with stems, chopped finely
a few sprigs cilantro for garnish
4 tblspns chopped toasted peanuts
Pad Thai Dip: 2 tspn tamarind jelly or liquid or rice vinegar
1 tspn brown sugar
1 tspn fish sauce
2 tspn water

Heat oil in a frying pan. Whisk the eggs in a bowl and fry in pan. Flip once.
Place fried egg on a plate and cut in 3/4" squares.

Toss filling together in a large bowl: add shrimp, egg squares, sprouts, julienned carrots, chopped cilantro, peanuts and lime juice.

Soak a rice wrapper in plate of warm water till soft (about 20-30 seconds).
Lay wrapper on a dry plate. Add 3 tblspns of the filling. Fold up into a roll.
Make 8 rolls this way. Cut rolls in half on a diagonal and stand up on end.

For the dip, mix the tamarind liquid, brown sugar, fish sauce and water.

Serve rolls garnished with cilantro sprigs and bowl of pad thai dip.

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