Spring Rolls with Sauce

In a small saucepan over medium heat, combine the rice vinegar and honey. Bring to a boil and reduce to a simmer. Cook for about 10-15 minutes or until it reaches a syrupy consistency. Remove from the heat and add the lemongrass, minced garlic, ginger, and chili flakes and let steep until cooled, another 30 minutes. Set aside and reserve.

Wash and cut cucumber in half, lengthwise. Slice into thin half-moons and transfer to a bowl.

In separate smaller bowl, whisk together the mirin, sesame oil, and rice vinegar. Season to taste with salt. Drizzle the dressing over the slice cucumber and toss. Refrigerate until ready to serve.

Over medium to high heat, place the sesame oil, ginger, garlic, and shrimp. Cook until the shrimp are pink and not too firm. Add the mirin and let it reduce. Add the soy sauce and cook another minute. Let cool and set aside.

Soak the rice wrappers in cold water for 45 seconds or until pliable. Be careful not to rip the wrappers when removing from the water. Place on a cutting board lined with a clean dish towel and spread evenly.

Place some pepper strips, carrots, bean sprouts, sugar snap peas, two reserved shrimp, and 1 tsp mint. Start wrapping at one end and roll over once, then bring in both ends and continue to roll making sure the filling remains inside and fits snugly. Continue with the remaining wrappers and filling.

Cut each spring roll on the bias and serve with the cucumber salad and the lemongrass dipping sauce.