Thai Shrimp Spring Rolls

Directions

1. Cook the rice stick noodles according to package instructions until tender. Drain and set aside.
2. Bring a pot of water to a boil. Add the shrimp and cook until just firm, about 1-2 minutes. Remove the shrimp, cool, peel, and chop into small pieces.
3. Whisk together the soy sauce, rice wine vinegar, ginger, green onion, garlic, honey, and sesame oil to make the dipping sauce.
4. Soak the rice paper wrappers in warm water until soft and pliable, then lay them flat on a clean surface.
5. Arrange some cucumber, carrot, cilantro, mint or basil, and chopped shrimp in the center of each wrapper.
6. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll up tightly.
7. Serve the shrimp spring rolls with the soy ginger dipping sauce on the side.