Chinese-Style Salad Rolls

Cooking Instructions

To make Zesty Stir-Fry Sauce, combine chicken broth, sherry, soy sauce, cornstarch, hoisin sauce, and dry mustard. Set aside.

To make the Vegetable Filling, heat the oil in a skillet or wok. Add garlic and ginger; saute until garlic is lightly browned. Add the onion, celery, zucchini, carrots, bell peppers, and water chestnuts and the Zesty Stir-Fry Sauce to the skillet and stir-fry 5 to 7 minutes or until vegetables are crisp-tender.

Soak rice paper rounds in warm water, one at a time, about 1 minute each or until soft and pliable. Lay flat on paper towels and blot dry. To assemble rolls, top each with 1 tbsp filling. Fold in sides and roll up as tightly as possible. Arrange on a serving platter and serve with Chinese mustard (dry mustard mixed with water), if desired.

Wine Pairing(s)

Monkey Bay Sauvignon Blanc

The Crossings Sauvignon Blanc

Mount Nelson Sauvignon Blanc Marlborough

Te Hira Sauvignon Blanc

Brancott Sauvignon Blanc Marlborough

Conundrum White Wine

Hunter's Sauvignon Blanc

Seifried Sauvignon Blanc

Herzog Selection Vouvray Moelleux

Domaine Philippe Tessier 'Les Sables' Cour Cheverny