Muscat Ottonel

Vietnamese summer rolls

• Why it's a good match? Fresh herbs accentuate the wine's fruity notes.

Ingredients list:

12 sheets	Rice paper, round, approx. 20 - 22 cm diameter
1 head	Iceberg lettuce, approx. 2 - 3 leaves torn into 12 smaller pieces
50 g	glass noodles
1	Carrot(s) and/or fresh cucumber, cut into small strips
50 g	bean sprouts
some	Mint leaves
something	Coriander leaves
something	Thai basil or regular basil
n. B.	Garlic chives or regular chives
12	Shrimp(s), cooked or fried and seasoned
180g	Meat of your choice, e.g. briefly fried beef fillet

preparation

Halve the prawns lengthwise and cut the meat into strips about 5 mm thick.

Pour hot water over the glass noodles and soak for about 2-5 minutes until they are cooked.

Briefly dip each rice paper in warm water until it's somewhat soft (not too long, or it'll start to stick together!). Place the softened rice paper on a work surface and immediately top with the ingredients (see video). When adding the toppings, make sure the shrimp or meat is facing up and visible, and that the shrimp are placed cut-side up on the rice paper so that the fried side is visible through the paper. Roll up the chives so that they stick out of the top of the roll (see image).