Pair Wine with Spring Rolls

Thai spring rolls (Por Pia Tod or Por Pia Sod) are delicate, herbal, and often dipped in a tangy-sweet or chili-infused sauce. Whether served fresh or fried, they rely on contrast: soft herbs vs. crisp wrapper, cool fillings vs. warm finish.

Wine pairings for spring rolls must respect that freshness—never too heavy, never too oaky.

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Best Wine Pairings

Riesling
Bright acidity and gentle fruit sweetness make it a natural match for chili dipping sauce or shrimp-based fillings. Choose a dry or off-dry style depending on spice level.

Rosé (Grenache-based)
Versatile and refreshing. Complements both fried textures and the herbal lift of fresh rolls. Especially good when paired with pork, tofu, or glass noodle fillings.

Sauvignon Blanc
The ultimate herbal echo. Its green, zesty character enhances cilantro, mint, and Thai basil. Best for fresh rolls with raw vegetables or seafood.

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Why It Works

Spring rolls are a study in restraint—nothing dominates. The wines that work best are agile, aromatic, and crisp. Acidity is essential to cut through oil (in fried versions) or to lift raw vegetables (in fresh rolls). Alcohol should stay moderate; oak should stay away.

It’s about clarity and lift—not power.

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Serving Tips

– Serve wines well chilled (6–8°C)
– Pair dipping sauce intensity with wine sweetness (e.g. spicier = off-dry)
– Use small glasses to emphasize lightness and fragrance