Fresh, flavorful Vietnamese spring rolls filled with shrimp, crisp vegetables, and vermicelli noodles — perfect with a sweet Honey Ginger Balsamic dipping sauce.
1 bunch or bag fresh baby spinach leaves, washed and dried
1 cucumber, peeled and cut into very thin strips
1 carrot, peeled and shaved into long, thin strips
2 green onions, thinly sliced
1 package vermicelli rice noodles
4 tablespoons good quality soy sauce
4 tablespoons + 1 teaspoon Honey Ginger White Balsamic Vinegar
2 teaspoons Japanese roasted sesame seed oil
Instructions
In a small bowl, toss the shaved carrot and thinly sliced cucumber with 2 tablespoons of Honey Ginger White Balsamic and set aside.
Heat 3 quarts of water to a gentle simmer. Remove from heat and stir in 2 tablespoons soy sauce and 2 tablespoons Honey Ginger White Balsamic. Add vermicelli noodles and let sit 10 minutes until tender. Drain and toss with 1/2 teaspoon sesame oil, 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic. Set aside.
Make sure all other vegetables and herbs are cleaned, dried, and ready before starting.
In a shallow dish (such as a pie plate), mix 1 cup warm water with 1 tablespoon soy sauce and 1 tablespoon Honey Ginger White Balsamic. Quickly dip a rice paper sheet (1–2 seconds) and lay flat on a work surface.
On one edge, layer a small handful of noodles, 2 shrimp halves, some cilantro, a few spinach leaves, cucumber strips, shaved carrot, and green onions. Be careful not to overstuff.
Roll the sheet like an eggroll, tucking in the sides and rolling up gently. Do not roll too tightly or the spring roll may split.
Serve immediately with hoisin sauce mixed with chopped peanuts or prepared spicy fish sauce (Nuoc Mam).
Spring rolls do not store well once assembled. Keep extra fillings refrigerated and roll just before serving.
