Refreshing appetizer or snack on a hot day or any day.
These fresh healthy rolls are so delicious combined with our Honey-Ginger White Balsamic and Japanese Roasted Sesame Oil.
In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons
of Honey Ginger White Balsamic Condimento 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 Condimento. Add the vermicelli rice noodles to the seasoned water and allow to
sit for 10 minutes until tender.
Drain well and toss with an additional 1/2 teaspoon of
sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White
Balsamic Condimento and set aside
Drain the carrot and cucumbers 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 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 spoonful 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).
Ingredients
Directions
In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons
of Honey Ginger White Balsamic Condimento 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 Condimento. Add the vermicelli rice noodles to the seasoned water and allow to
sit for 10 minutes until tender.
Drain well and toss with an additional 1/2 teaspoon of
sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White
Balsamic Condimento and set aside
Drain the carrot and cucumbers 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 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 spoonful 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).
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