1/2 lb. shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves, washed and dried
2 green onions, thinly sliced
1 package vermicelli rice noodles
4 Tbsp. soy sauce
4 Tbsp. plus 1 tsp. Honey Ginger White Balsamic
2 Tbsp. Roasted Sesame Seed Oil
In a small bowl, toss the carrot and cucumber with 2 tbsp. Honey Ginger White Balsamic and set aside. Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in 2 tbsp. soy sauce and 2 tbsp. Honey Ginger White Balsamic. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 tsp of sesame oil blended with 1/2 tsp soy sauce, and 1 tsp Honey Ginger White Balsamic and set aside . Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.
In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger White Balsamic. Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface. On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
Combine a few spoonfuls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Note: Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
Hoisin sauce to taste
chopped roasted peanuts or spicy Vietnamese fish sauce