1 package clear rice paper sheets
1/2 lb large shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves, washed and dried
1 bag of fresh baby spinach leaves (washed and dried)
1 cucumber peeled and cut into very thin strips
1 carrot peeled and then shaved into long, thin strips
2 green onions, thinly sliced
1 package vermicelli rice noodles
4 tbsp soy sauce
4 tbsp + 1 tsp Honey Ginger White Balsamic
2 tsp Japanese Roasted Sesame Seed Oil
Hoisin Sauce to taste
chopped roasted peanuts
In a small bowl, toss the shaved carrot and thinly sliced cucumber
with two tablespoons of Honey Ginger White Balsamic and set
Heat 3 quarts of water to a gentle simmer. Remove the pot from heat
and immediately stir in two tablespoons of soy sauce, and two
tablespoons of 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
teaspoon of the sesame oil blended with 1/2 teaspoon soy sauce, and 1
teaspoon Honey Ginger White Balsamic and set aside
Drain the carrot and cucumbers and make sure all other veggies and herbs are clean, dried, and set out before starting.
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, no longer than a second or two, 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 egg roll style, tucking
in the sides, then continue to roll, 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.
Serve immediately- these do not keep, as they get hard.