In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce and 1 tablespoon of balsamic vinegar. Dip a sheet of rice paper into the seasoned water quickly, no longer than a second or two (or it will get too soggy) and lay flat on a work surface. On one edge, lay a 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, being careful not to overstuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up, but not too tightly or the spring roll will split.