Light, fresh, and full of bright flavour, these rice paper rolls are the perfect spring-inspired bite. Paired with a sweet, tangy, and nutty dipping sauce, they showcase the beautiful balance of Della Terra Honey Ginger White Balsamic and toasted sesame oil.
Serves: 6
Ingredients
For the rolls:
- 1 package rice paper sheets
- 1/2 lb cooked shrimp, peeled, deveined, and halved
- 1 bunch fresh cilantro, washed and dried
- 1 bunch or bag baby spinach, washed and dried
- 1 cucumber, peeled and cut into very thin strips
- 1 carrot, peeled and shaved into thin ribbons
- 2 green onions, thinly sliced
- 1 package vermicelli rice noodles
- 4 tbsp soy sauce
- 4 1/2 tbsp Della Terra Honey Ginger White Balsamic
- 2 tsp Della Terra Toasted Sesame Oil, divided
For the dipping sauce:
- Hoisin sauce, to taste
- Chopped roasted peanuts
- Spicy Vietnamese fish sauce (Nuoc Mam), optional
Directions
Toss the shaved carrot and cucumber with 2 tablespoons of Honey Ginger White Balsamic and set aside to lightly pickle while you prepare the other ingredients.
Bring 3 quarts of water to a gentle simmer, then remove from heat. Stir in 2 tablespoons soy sauce and 2 tablespoons Honey Ginger White Balsamic. Add the vermicelli rice noodles and let sit for about 10 minutes, or until tender. Drain well.
Toss the noodles with 1/2 teaspoon sesame oil, 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic. Set aside.
Ensure all vegetables, herbs, shrimp, and noodles are prepped and ready before assembling.
Fill a shallow dish with warm water, then mix in 1 tablespoon soy sauce and 1 tablespoon Honey Ginger White Balsamic. Dip each rice paper sheet quickly—just 1–2 seconds—until softened, then lay flat on a clean surface.
To Assemble
On one edge of the rice paper, layer a small amount of noodles, shrimp, cilantro, spinach, cucumber, carrot, and green onion. Be careful not to overfill.
Fold in the sides and roll tightly but gently, like a spring roll. Repeat with remaining ingredients.
Dipping Sauce
Mix hoisin sauce with chopped roasted peanuts. Serve alongside optional spicy Vietnamese fish sauce for extra heat and saltiness.
To Serve
Serve immediately for best texture and freshness. These rolls do not store well once assembled, but fillings can be kept separately and rolled fresh as needed.