This Is Calistoga

This Week In The Kitchen: Summer Rolls with Tank Garage Winery

Our friends at Tank Garage Winery are always on top of the cravings and pairings and with this fresh and no cooking required recipe for Summer Rolls, you will be ready for the summer heat. Pair it with Tank’s Carbonic White Wine, Boys Cry, and you are ready to roll.

Step One: Gather your ingredients. The best part about summer rolls is that the ingredients are completely customizable! We chose green leaf lettuce, thinly sliced carrots, cucumbers, and red cabbage, along with green onion, mint, and vermicelli noodles for our rolls. You’ll also need rice paper wraps, which you can find at your local grocery store. Be sure to have a vessel of water nearby to dip the rice paper wraps as well.  

Step Two: Make the base + pile on the ingredients. Dip your rice paper wrap into water for about 5 seconds and place it on your rolling surface. The wrap will become more pliable as you assemble your roll. Start by placing a few pieces of lettuce about one-third from the bottom of the circular wrapper and layer the remaining ingredients, leaving the herbs for last. 

Step Three: Roll it on up! Gently pull the bottom of the wrapper up and over the lower portion of the filling. Pull each side over to enclose the filling and continue rolling upward until your spring roll is fully wrapped! We served ours with a killer Thai Peanut Sauce, which took the summer rolls to a whole new level.