In small bowl, toss carrot and cucumber with 2 Tbsp Honey Ginger White Balsamic and set aside.
Heat 12 cups of water to gentle simmer. Remove pot from heat and immediately stir in 2 Tbsp of soy sauce, and 2 Tbsp Honey Ginger White Balsamic. Add vermicelli noodles to seasoned water and allow to sit 10 minutes until tender. Drain well and toss with mixture of 1/2 tsp of sesame oil, 1/2 tsp soy sauce, and 1 tsp Honey Ginger White Balsamic. Set aside.
Drain carrot/cucumbers. Ensure all other veggies and herbs are cleaned, dried, and set out before starting.
In a shallow dish (pie plate), mix together 1 cup warm water, 1 Tbsp soy sauce, & 1 Tbsp Honey Ginger White Balsamic. Dip a sheet of rice paper wrapper into seasoned water very quickly, (no longer than a second or two - or they will get too soggy) and lay flat on a clean dish towel.
On one edge, lay 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. Be careful to not over stuff. Carefully start to roll up eggroll style, tuck in sides, continue to roll up (not too tightly or the spring roll will split).
Combine a few spoonfuls of hoisin sauce with some chopped peanuts to use as dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately - these do not keep and will harden in fridge, so make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).
Serves 6.