Dipping Sauce:
- Hoisin Sauce
- chopped roasted peanuts
DIRECTIONS
In a small bowl, toss the carrot and cucumber with two tablespoons of 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 two tablespoons of soy sauce and two tablespoons of Honey Ginger White Balsamic. Add the vermicelli rice noodles and allow to sit for 10 minutes until tender. Drain well and toss with an additional ½ teaspoon sesame oil, ½ teaspoon soy sauce, and 1 teaspoon Honey-Ginger White Balsamic. Set aside.
Drain the carrot and cucumber, 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 else 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, tucking in the sides, and then continue to roll up, but not too tightly or the spring roll will split.
Combine a few spoonfulls of Hoisin sauce with some chopped peanuts to use as a dipping sauce.
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. You may store any extra unassembled fillings in fridge and roll later.
Serves 6
