- 1 package clear edible rice paper
- 1/2 lb. shrimp (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, very thin strips
- 1 carrot peeled and then 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
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.
