2012 Viognier – Thai Fresh Spring Rolls

2012 Viognier – Thai Fresh Spring Rolls

2012 Viognier  The 2012 Viognier has aromas of candied orange peel and grapefruit. It is creamy and smooth, with a hint of fresh Key lime in the finish.

Thai Fresh Spring Rolls

serves 4

1 pkg. round rice wrappers (dried)
1 cup thin rice noodles, cooked and rinsed with cold water, drained, tossed with ¼ c sesame oil
½ pound tofu, drained and sliced into ¼” strips
½ cup carrot, cut into matchsticks
½ cup zucchini, cut into matchsticks
3-4 spring onions, cut into matchsticks

Dipping sauce
2 Tbs sriracha
1 tsp fresh-grated ginger
1 tsp anchovy paste
3 Tbs soy sauce
1 Tbs water
½ tsp sesame oil

Whisk together all dipping sauce ingredients. Set aside to let flavors come together.

Fill a shallow bowl with cool water. Gather all ingredients in separate bowls around a cutting board surface. Place one of the rice wrappers in the cool water and let get pliable. Remove from water, and place flat on the cutting board surface. Place 1/8th of all the ingredients in the center of the wrapper. Fold the ends of the wrapper in on the ingredients, and roll together like a burrito. Place on a plate covered with a damp paper towel. Roll the other 8 rolls, and enjoy with the dipping sauce!