Spring Rolls

Spring Rolls

I love springtime with its fresh air, warm temperatures and lengthy days. Spring rolls are the perfect treat during this time of year. They are light, healthy, adaptable; and best of all they accompany the year’s newest bottlings of Russian River Valley Sauvignon Blanc and Rose of Pinot Noir.


  • 8 rice papers
  • 4 large lettuce leaves
  • 3 ounces thin rice vermicelli, cooked
  • Handful of mint and coriander leaves
  • 8 cooked and peeled prawns, halved
  • 2 diced green onions
  • Peanut sauce


  1. Moisten rice paper and keep under damp towel.
  2. Place a rice paper on another towel and put a lettuce leaf on top; add 1/8 of the vermicelli as well as the mint/coriander mix and green onions.
  3. Roll the rice paper halfway into a cylinder, then fold ends to cover the filling. Lay shrimp halves on top, then complete the cylinder, sealing it by dampening end of rice paper.
  4. Repeat 7 times, slice in half, and serve with peanut sauce.

Serves 4 as an appetizer. Don’t forget the 2021 Taft Street Russian River Valley Sauvignon Blank and Russian River 2021 Valley Rose of Pinot Noir!

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