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Thai Spring Rolls
Try these wines with this recipe
8 ounces of cooked steak, sliced thinly
1 carrot, grated
2 green onions, chopped
½ cup bean sprouts
½ cup cilantro
4 red leaf lettuce leaves
Bottled Thai dipping sauce
4 spring roll skins
In a large bowl of warm water, dip spring roll skins, one at a time, for about 10 seconds. Carefully remove and place separately on a dry cloth towel.
Layer each skin with a lettuce leaf, carrots, green onion, sprouts, cilantro, steak and a thin drizzle of the dipping sauce. Roll up each wrapper tightly.
Enjoy with a bottle of the 2006 Sin Zin.
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