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1
Place rice noodles in a bowl and cover with cold water.
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2
Set aside.
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3
Bring a small pot of water to boil.
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4
Salt water generously, drop shrimp in and cook until pink and opaque, about 1 minute.
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5
Remove them from the water (keep the pot of water youll use it in a second) and place shrimp into a bowl of ice water.
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6
Bend asparagus in half until the bottom woody end snaps off.
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7
Discard the woody end.
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8
Slice down the center of the remaining spear vertically to get 2 very skinny spears.
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9
Drop them into the boiling water and boil until crisp-tender, 2 minutes.
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10
Remove them from the water and place into the ice water with shrimp.
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11
Drain the soaking rice noodles and place them into the boiling water.
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12
Cook until tender, about 7 minutes and then drain.
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13
While noodles are cooking, slice shrimp in half lengthwise.
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14
To assemble spring rolls, place one spring roll wrapper into very warm water until it softens up.
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15
Remove it from the water and place onto a work surface.
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16
Stack up shrimp, noodles, asparagus, green onions, carrot and cilantro on the bottom half of the wrapper.
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17
Then roll it up tightly, burrito-style and place on serving platter.
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18
Repeat until all wrappers have been filled.
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19
For the sauce, mix all ingredients together until smooth in consistency.
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20
If the hot water doesnt dissolve the sugar or create a smooth sauce, microwave the sauce for 30 seconds.
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21
Pour into a serving dish and place along side spring rolls.
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22
Serve cold.
