Vietnamese Shrimp Spring Rolls
1 carrot, peeled and shaved into long, thin strips
1 cucumber, peeled and cut into very thin strips
5 tablespoons + 1 teaspoon OLIVE & VINE Honey Spiked Ginger balsamic vinegar, divided
3 tablespoons + 1/2 teaspoon good quality soy sauce, divided
1 package vermicelli noodles
1-1/2 teaspoons OLIVE & VINE Roasted Sesame oil, divided
1/2 lb extra large shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves, stems removed
1 bunch fresh baby spinach leaves
2 green onions, thinly sliced
1 package clear edible rice paper sheets
Hoisin sauce or spicy Vietnamese fish sauce to taste
chopped roasted peanuts (optional)
In a small bowl, toss the carrot and cucumber with two tablespoons of Honey Spiked Ginger balsamic vinegar and set aside.
Heat 3 quarts of water to a gentle simmer. Remove the pot from the heat and stir in two tablespoons of soy sauce, two tablespoons of Honey Spiked Ginger balsamic vinegar and one teaspoon of sesame seed oil. Add the vermicelli rice noodles and allow to sit for 10 minutes until tender. Drain well and toss with 1/2 teaspoon sesame oil blended with 1/2 teaspoon soy sauce and 1 teaspoon of Honey Spiked Ginger balsamic vinegar.
Drain the carrot and cucumbers and set out the cilantro, spinach and green onions.
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 Spiked Ginger balsamic vinegar. Dip a sheet of rice paper into the seasoned water a second or two (no longer 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 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, tucking in the sides, then continue to roll up but not too tightly or the spring roll will split.
Serve immediately with Hoisin sauce and chopped peanuts or a spicy Vietnamese fish sauce.
Tip: It's best to serve immediately and only make as many as you plan to serve. They don't hold well and will harden up in the fridge.