Vietnamese Fresh Shrimp Spring Roll
1 package clear edible rice paper sheets
1/2 lb U20 shrimp (peeled, deveined, halved, and cooked in Persian Lime Olive Oil)
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,very thin strips
2 green onions, thinly sliced
1 package vermicelli rice noodles
Hoisin Sauce to taste
chopped roasted peanuts
or spicy Vietnamese fish sauce
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 spoonfulls 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).
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).