Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields6 Servings
 1 large Carrot, peeled & shaved into long, thin strips
 1 large Cucumber, peeled, seeded & cut into very, very thin strips
 2 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 1 tsp VSOP Toasted Sesame Oil
 1 package Vermicelli Rice Noodles
 2 tbsp Soy Sauce, good quality
 2 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 1 tsp VSOP Toasted Sesame Oil
 1 tsp VSOP Honey Ginger Aged White Balsamic Vinegar
 1 tsp Soy Sauce, good quality
 1 package Rice Paper Sheets
 1 cup Water, warm
 1 tbsp Soy Sauce, good quality
 1 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 ½ lb Shrimp, deveined, cooked, peeled & halved
 1 bunch Fresh Cilantro, washed & dried
 1 bag Fresh Baby Spinach Leaves, washed & dried
 2 Green Onions, thinly sliced
 3 tbsp Hoisin Sauce
 1 tsp VSOP Toasted Sesame Oil
 1 tbsp Roasted Shelled Peanuts, chopped
 1 tsp Spicy Vietnamese Fish Sauce, called nuoc mam in the grocery store
1

In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic and one teaspoon of toasted sesame oil & set aside.

2

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. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender.

3

Drain well and toss with an additional 1 teaspoon of Sesame Oil blended with 1 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic and set aside.

4

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.

5

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.

6

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.

7

Combine a few spoonfulls of hoisin sauce, one teaspoon of toasted sesame oil, and a spoonful of Nuoc Mam with some chopped peanuts to use as a dipping sauce (or just serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).

8

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).Serves 6.

Ingredients

 1 large Carrot, peeled & shaved into long, thin strips
 1 large Cucumber, peeled, seeded & cut into very, very thin strips
 2 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 1 tsp VSOP Toasted Sesame Oil
 1 package Vermicelli Rice Noodles
 2 tbsp Soy Sauce, good quality
 2 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 1 tsp VSOP Toasted Sesame Oil
 1 tsp VSOP Honey Ginger Aged White Balsamic Vinegar
 1 tsp Soy Sauce, good quality
 1 package Rice Paper Sheets
 1 cup Water, warm
 1 tbsp Soy Sauce, good quality
 1 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 ½ lb Shrimp, deveined, cooked, peeled & halved
 1 bunch Fresh Cilantro, washed & dried
 1 bag Fresh Baby Spinach Leaves, washed & dried
 2 Green Onions, thinly sliced
 3 tbsp Hoisin Sauce
 1 tsp VSOP Toasted Sesame Oil
 1 tbsp Roasted Shelled Peanuts, chopped
 1 tsp Spicy Vietnamese Fish Sauce, called nuoc mam in the grocery store

Directions

1

In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic and one teaspoon of toasted sesame oil & set aside.

2

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. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender.

3

Drain well and toss with an additional 1 teaspoon of Sesame Oil blended with 1 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic and set aside.

4

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.

5

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.

6

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.

7

Combine a few spoonfulls of hoisin sauce, one teaspoon of toasted sesame oil, and a spoonful of Nuoc Mam with some chopped peanuts to use as a dipping sauce (or just serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).

8

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).Serves 6.

Vietnamese Fresh Shrimp Spring Rolls

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