What wine should you drink with spring rolls?

Spring rolls and fried spring rolls are staples of Asian cuisine and have gradually won the hearts of the French. But which wine should you choose to accompany these varied and flavorful dishes? The rule fits in one sentence: acidity against the fat and the salt, a little aromatic lift against the sweetness of the nuoc-mâm, and no tannin at all. At Avenue des Vins, we offer a selection of wines that will elevate Asian cuisine and help you create the best wine pairings with spring rolls or fried spring rolls.

Fried Spring Rolls: Freshness and Crunch

Fried spring rolls, those crispy rolls stuffed with meat, vegetables, and sometimes seafood, are often served with nuoc-mâm sauce, which has iodized and umami notes. To complement this burst of flavors, a dry and fruity white wine is the perfect choice. A wine with citrus and exotic fruit notes, such as a Gewurztraminer from Alsace or a Sauvignon Blanc from the Loire, will bring freshness and liveliness while balancing the richness of the fried food. The fruity and mineral profile of these white wines pairs wonderfully with the delicacy of fried spring rolls.

Spring Rolls: Lightness and Freshness

Spring rolls, filled with crunchy vegetables, shrimp, and fresh herbs, are much lighter and more delicate than fried spring rolls. To preserve this freshness, it's recommended to choose a crisp and mineral white wine. An AOC Muscadet Sèvre-et-Maine or an AOC Chablis is ideal for pairing with spring rolls. These dry, vibrant white wines offer a bright acidity that will enhance the subtle flavors of the fresh ingredients. If you prefer rosé, a Côtes de Provence rosé or a Bandol rosé will bring a fruity and floral touch that complements the texture of the fresh vegetables.

Discover our selection of wines on Avenue des Vins to accompany your spring rolls and fried spring rolls. We have carefully chosen dry white wines and fruity rosés to offer delicious food and wine pairings. Enjoy our wines shipped directly from the estate or château of your choice.

Frequently asked questions about wine and Asian food

Which wine goes with nuoc-mâm or soy sauce?

Both sauces raise the same difficulty: a great deal of salt and umami, plus some sugar in the case of nuoc-mâm. Salt hardens tannins and pushes the alcohol forward, while umami dries out the finish. So set aside tannic reds and heavily oaked whites. What works is a white with high acidity, or an aromatic white carrying a few grams of residual sugar, an Alsace Riesling or Gewurztraminer plays both parts.

Beer or wine with fried spring rolls?

Beer has two genuine arguments on fried food: the bitterness of the hops cuts through the fat, and the bubbles rinse the palate. Wine wins the moment you want aromatics, because it converses with the coriander, mint and lemongrass where beer merely rinses. A lively, perfumed white, served well chilled, does both jobs: it cuts the frying and answers the herbs.

Which wine for which filling?

With pork, fatty and often caramel-sweet: an aromatic white with a touch of softness, Gewurztraminer or Riesling. With chicken, more neutral: a Loire Sauvignon or a dry white from the South-West. With prawns or crab: a taut, saline white, Muscadet sur lie or Chablis. In a vegetarian version, a dry Provence rosé, whose fruit answers the crunchy vegetables.

Do you need a sweet wine with Asian food?

No — not sweet in the dessert-wine sense. A moelleux or a late-harvest wine flattens dishes built on freshness and herbs. What Asian cuisine asks for is an aromatic wine, dry or barely off-dry: a few grams of residual sugar are enough to balance the sugar in a sauce without covering anything. A dry Gewurztraminer is the perfect example.

Which wine with spring rolls and peanut sauce?

Peanut sauce changes everything: richer, sweeter, often spiced. The taut white that suited a plain roll now feels thin. Move to a dry rosé from Provence or Bandol, which has the body to hold, or to a slightly softer aromatic white.

At what temperature should these wines be served?

The taut dry whites, Muscadet, Chablis, Sauvignon, between 8 and 10 °C (46–50 °F): that is where their acidity cuts through the frying best. The aromatic Alsace whites, Riesling and Gewurztraminer, between 10 and 12 °C (50–54 °F), served colder, they lose exactly what you came for. Rosés, 10 to 12 °C as well. Allow 20 to 30 minutes in the fridge before serving.