Squeeze out and drain the shredded yam bean to remove and excess water.
Heat some oil in a wok and add the garlic, dried shrimp, carrot and yam.
Mix together the oyster sauce, soy, rice wine and add to the wok. Allow to cook until the yam bean has softened and absorbed the flavours, about 10 -15 minutes. Season with salt and sugar to taste.
Lay out a wrapper, top with a lettuce leaf then some of the yam mixture. Sprinkle on the peanuts, a slice of egg, some prawns, avocado and a spoon of hoi sin sauce.
Wrap up by folding over the sides into a parcel about 10cm long and enjoy.