Food & Wine Pairing Recipe of the Week – Spring Fresh Rice Paper Rolls

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This dish is quick and easy and is the perfect Saturday appetizer. I say appetizer as it’s very easy to sit down and eat 6 in the blink of an eye! A great dish to share with guests and pairs beautify with our pigeon Rocks Pinot Gris. Enjoy!

Spring Fresh Rice Paper Rolls

Spring Fresh Rice Paper Rolls

Spring Fresh Rice Paper Rolls


  • 125g dried rice vermicelli noodles
  • 1/2 medium red capsicum, thinly sliced
  • 12 large cooked prawns, peeled, divided, halved cross ways
  • 1/2 cup fresh coriander leaves
  • 1 sliced carrot
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 2 teaspoons caster sugar
  • 12 large rice paper rounds
  • 12 fresh mint leaves

Dipping sauce:

  • 1 tablespoon fish sauce
  • 2 red chillies, deseeded, finely chopped
  • 2 tablespoons lime juice
  • 3 teaspoons coconut sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons crushed cashew nuts
  • Lime wedges, to serve


  1. Place noodles in a bowl. Cover with boiling water. Set aside for 15 minutes or until softened. Drain and cut into short 5-6cm lengths.
  2. Prepare all of your sliced veges and set aside.
  3. Mix prawns, coriander, fish sauce, lime juice and sugar in a bowl.
  4. Place 1 rice paper round in a bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel.
  5. Arrange 1/4 cup prawn mixture along centre of round. Top with 1 mint leaf and layers of your vegetables.
  6. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rounds, prawn mixture, veges and mint leaves
  7. To make the Dipping Sauce – combine fish sauce, 2 tablespoons cold water, chilli, lime juice, sugar, vinegar and nuts in a bowl. Serve rolls with sauce and lime wedges.


Wine Pairing – Bald Hills Pigeon Rocks Pinot Gris 2010

Fresh is best! Our Pinot Gris is crisp and refreshing and against the chilli and lime flavors in this dish, it pairs perfectly. The 2010 Pinot Gris is a full-bodied dryish Pinot Gris with power.

This wine recently received 4 stars from Raymond Chan.