Vietnamese Spring Rolls & Vintage Riesling

Rice paper, filled with aromatic herbs, crisp vegetables and finely tuned components such as shrimp, chicken or beef. Served with lime, chili and sauces that combine freshness and spice.

A dish that is particularly suited to informal, relaxed evenings - for dinner with friends or as a light starter to a menu.

The Vintages Riesling brings structure and clarity to the dish. Its mild acidity accompanies the freshness of the herbs and the subtle spiciness of the ginger-lime sauce, ensuring that each ingredient is given its own space.

Summer recipe for Vietnamese spring rolls

This recipe thrives on freshness and clarity. Herbs such as mint, coriander and Thai basil shape the flavors, while rice noodles and avocado provide substance.

The different fillings offer plenty of room for variation: shrimp bring lightness, chicken and beef more depth. Each variant sets its own focus.

Ingredients for Vietnamese spring rolls with shrimp, chicken and beef

Serves 4

Spring rolls

1 packet rice paper (Bánh Tráng Mỹ Tho)

200 g rice noodles

100 g bean sprouts

1 small head of lettuce

1 handful of mint

1 handful of coriander

1 handful of Thai basil

1 avocado

150 g shrimp

200 g beef

Chicken & Marinade

2 chicken breast fillets (approx. 200 g)

1 tsp turmeric

1 tsp fresh pepper

1 tsp sweet paprika powder

1 tsp salt

1 tbsp vegetable oil

Dips & Sauces

1 jar Satay sauce from the Asian shop

Ginger-lime sauce

60g ginger

2 tbsp lime juice

4 tbsp fish sauce

2 cloves garlic

2 chillies

3 tbsp water

3 tbsp sugar

Preparation: Step-by-step to Vietnamese spring rolls

Step 1

For the ginger-lime sauce, finely chop the garlic and ginger, roughly chop the chili and process with sugar to a paste. Mix with lime juice, fish sauce and water.

Step 2

Marinate the chicken with turmeric, pepper, paprika powder, salt and oil and leave to infuse for at least 30 minutes. Then fry until golden brown on both sides in a pan or grill pan, let rest briefly and cut into fine slices.

Sear or grill beef with oil, pepper and salt and slice.

Cook or fry and peel the shrimp.

Step 3

Cook the rice noodles, rinse with cold water and drain. Pluck and wash the lettuce leaves, wash the herbs. Slice the avocado.

Arrange all ingredients in bowls.

Step 4

Briefly dip the rice paper in warm water, place on a smooth surface and top with lettuce, rice noodles, avocado, herbs, sprouts and shrimp, chicken or beef. Fold in the sides and roll up tightly. Serve with satay sauce and ginger-lime sauce.

Which wine pairs with Vietnamese spring rolls?

The Vintages Riesling from Dreissigacker brings precision to this complex dish. Its clear acidity supports the freshness of the herbs and ensures that the flavors of lime, chili, and ginger remain finely balanced.

Especially with dishes that thrive on lightness and variety, it shows its strength: It accompanies without dominating and gives the combination of texture and spice a clear line.

A pairing that convinces.

to the Vintage Riesling