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Rainbow spring rolls with spicy plum sauce

Gioia Wines and Asian Faire
Linda Kissam

Some food and wine pairings are just plain great together. Today's recipe is one of those combinations. I experienced this pairing at the Women’s Wine Council on a warm April afternoon on an enchanted patio in Bear Creek Country Club in Murrieta, CA. . Attending were seven Council members (Coletta Boone, Ginger Giordano, Linda Kissam Carmen Micheli, Laura Plant, Corie Maue, Roger Paige ) and Teri Love, owner of Gioia Wines.

As each wine was presented, Teri explained how the wine was crafted from vision to bottle. Ginger then shared her pairing vision with us. This was an oh my gosh moment the group will long remember.

You can repeat the same sip and taste in your own home by purchasing the 2009 Bacia Bianca in a wine shop near you or online on the Gioia Wine Website. Purchase the ingredients for the Sping Rolls from your local Asian market.

Pair with Gioia Wine 2009 Bacia Bianca ~ 77% Chardonnay 20% Muscat Alexander 3% Pinot Gris, $28,: A feisty but sumptuous blend full of spring flowers on the nose, slight tastes of crisp green apples, sweet juicy pears & honeysuckle. Pair with Ginger’s Spicy Asian Spring Rolls. Perfect for a soulful summer day.

RecipeRainbow Spring Rolls with Spicy Plum Sauce
Courtesy of Gals Going Grape
Ginger Giordano

  • 1 package rice paper
  • 2 nests of red rice noodles, prepared according to package directions (any thin rice or bean noodle will do)
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 3 or 4 carrots, thinly sliced and cut to match the length of the peppers
  • 1/4 head purple cabbage, shredded
  • 5 green onions, mainly the white part, thinly sliced and then chopped on a diagonal into 1″ pieces
  • 1/4 cup cilantro, rough chopped
  • 1/2 cucumber, thinly sliced

Prepare all your veggies and place on a cutting board or platter to make the spring rolling more efficient. Prepare noodles and place in a bowl near the veggies. Soak each piece of rice paper in warm water for 15-20 seconds–until it becomes pliaFold in the sides.ble, but not gummy. Place it on your working surface and arrange your filling in the lower half.

Soak each piece of rice paper in warm water for 1Roll it up tightly. Don’t worry if you don’t roll each roll identical to the last, they’ll be yummy no matter what.5-20 seconds–until

Now to make the dipping sauce. This recipe makes a sweet-hot sauce–my preference. Michael dipped some of his rolls in hot mustard, and I’ve had some yummy peanut sauces for spring rolls. So, find your favorite or make a variety to choose from!

The ratio that I like is 2/3 plum sauce to 1/3 Sambal Oelek. I like the heat to stay in the background. Adjust it to your heat tolerances. Both of these sauces can be found on the Asian aisle in your grocery store.


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