Vietnamese Fresh Shrimp Spring Rolls

Delight in the fresh, vibrant flavors of Vietnamese Fresh Shrimp Spring Rolls. Tender shrimp, crisp vegetables, and fragrant herbs are wrapped in delicate rice paper, making each bite a refreshing blend of textures and tastes. The Honey Ginger White Balsamic vinaigrette and Japanese Roasted Sesame Seed Oil add a subtle, tangy sweetness that perfectly complements the savory ingredients. Paired with a nutty hoisin dipping sauce, these spring rolls are a perfect light and healthy appetizer or snack.

Ingredients:

• 1 package clear edible rice paper sheets
• 1/2 lb. shrimp (20 shrimp, 21/25 count, cooked, peeled, deveined, halved)
• 1 bunch fresh cilantro leaves, washed and dried
• 1 bunch or bag of 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:

1. Prepare the Vegetables:
   • In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic Vinegar. Set aside.
2. Cook the Noodles:
   • 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 Vinegar.
   • Add the vermicelli rice noodles to the seasoned water and let sit for 10 minutes until tender. Drain well.
   • Toss the noodles with 1/2 teaspoon of sesame oil, 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic Vinegar. Set aside.
3. Prepare the Rice Paper:
   • In a shallow dish like a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce and 1 tablespoon Honey Ginger White Balsamic Vinegar.
   • Dip a sheet of rice paper wrapper into the seasoned water very quickly (no longer than a second or two) and lay flat on a work surface.
4. Assemble the Spring Rolls:
   • On one edge of the rice paper, 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. Be careful not to overstuff the roll.
   • Carefully start to roll up the rice paper, eggroll style, tucking in the sides and then continuing to roll up. Do not roll too tightly, as the spring roll may split.
5. Serve:
   • Combine a few spoonfuls of hoisin sauce with some chopped peanuts for a dipping sauce, or serve with prepared spicy fish sauce dip (Nuoc Mam), available at Asian markets.
   • Serve the spring rolls immediately. They do not keep well and will harden in the fridge, so only make as many as you plan to serve. Store any extra unassembled fillings in the fridge to roll later.

Enjoy your Vietnamese Fresh Shrimp Spring Rolls!