Skip to main content

Vietnamese Summer Rolls with a Sauvignon Blanc from the Pays de la Loire #Winophiles

This month the French Winophiles are looking at Sauvignon Blanc from around France. Deanna of Wineivore is hosting; read her invitation. If you are reading this early enough, feel free to jump in on our Twitter chat on Saturday, July 16th at 8am Pacific time. Just follow the hashtag #Winophiles and be sure to add it to anything you tweet so we can see it. 

Here are the articles planned for the group. I am happily unplugged at the moment, so if other articles were listed after Tuesday, I will add them when I get back in range.

Belles Vignes 2020 Sauvignon Blanc

I decided to pour a Sauvignon Blanc from the Pays de la Loire which is a fairly broad designation. I picked up this bottle at Trader Joe's for less than $10 but, sadly, I couldn't come up with a whole lot more information about the grapes or the winemaker. Interestingly, I haven't poured any Sauvignon Blancs from France! I will have to keep an eye out for some. So, I'll just offer my tasting notes and links to a few other Sauvignon Blancs that I have previously paired.

This wine poured a pale, almost translucent yellow. Barely yellow. The nose was restrained with hints of citrus and gooseberries. The palate was more nuanced with discernible notes of Meyer lemon, Makrut lime, and a tinge of mandarin. This was crisp and refreshing, a perfect summer sipper.

Vietnamese Summer Rolls

I decided to pair the wine with my perfect summer appetizer: fresh rolls. I have always called these 'Fresh Spring Rolls', then I learned that people call them 'Summer Rolls.' Even more perfect with a summer dish and a summer wine.

These can be made with any colorful ingredients. I picked thinly sliced watermelon radishes, julienned carrots, thin wedges of ripe mango and more. And I served these with two herb-heavy dipping sauces - one made with ginger and turmeric and one made with herbs and citrus.

Ingredients makes 24

Summer Rolls
  • 24 small rice paper rounds
  • julienned carrots, approximately 2 cups (I used a mixture of orange and purple)
  • 2 ripe avocado, peeled and sliced
  • 2 cups watermelon radish, thinly sliced (you can use any kind of radish, these are just the prettiest)
  • 1 cup ripe mano, peeled and thinly sliced
  • 1 cup fresh organic mint leaves, destemmed and torn
  • 1 cup fresh organic basil leaves, destemmed and torn
  • 1 cup fresh cilantro, destemmed and torn plus more for garnish
  • 2 cup cooked rice vermicelli noodles, trimmed to 3" lengths
  • Also needed: water for dipping rice paper rounds, dipping sauces or salad dressings

Fill a pie pan with cold water. One at a time, dip 1 sheet of rice paper in the cold water for 5 to 10 seconds to soften slightly. 

Place wrapper on a clean work surface and top with veggies, noodles, and herbs. 

Fold short ends over the filling and roll as tightly as you can to enclose. Repeat with the remaining ingredients.

Place the finished rolls on a platter so that they are not touching each other. The rice paper is sticky and they will tear if you leave them in contact with each other for too long.

As I mentioned earlier, serve these with whatever dipping sauces you like. Salad dressings work, too.

That's a wrap on our July #Winophiles event. We'll be back next month with articles about Languedoc, Organic if Possible with Jeff of Food Wine Click! at the head. Stay tuned.


  1. Absolutely love the idea of these summer rolls! I think even the kids would love to participate in making these.

  2. I have always wanted to make spring rolls and these look amazing! I paired a Sauvignon Blanc with Thai Spring and summer rolls. The restaurant near us, calls these spring rolls and the fried rolls they call Summer Rolls. They did wrap each of my spring rolls individually to keep them from sticking. They were delicious, but yours are by far prettier!

  3. That watermelon radish makes a beautiful summer roll!

  4. Ah, summer rolls (which we always called spring rolls). They're gorgeous. I've only bought them from restaurants. I agree with Robin. Yours are prettier! Seem perfect for the Pays de la Loire Sauv Blanc.

  5. I need to make those summer vegetable rolls. Not only do they sound amazing, but they also highlight the summer produce beautifully.

  6. Yummmmm!!!!! I love colorful spring rolls. For some reason, Sauv blanc hadn't crossed my mind with them, but I am totally seeing the light now! So fresh and summery. I love all the photos and choices of sauces. So, so good!

  7. My rolls never turn out gorgeous like that. What a wonderful way to eat the rainbow.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an