Chateau Montelena Sauvignon Blanc deserves an ideal companion for pairing. Fresh lime, aromatic herbs, and shellfish compliment the bright palate and crisp finish of this varietal. For me, it’s a light lunch or first course of Bodega Bay Crab Vietnamese Spring Rolls. Our 2009 Sauvignon Blanc has a great acidity that champions both the citrus and the crunch in these delectable fresh rolls! No worries if you’re too far from Bodega – any fresh crabmeat rocks this dish, and so does shrimp. You can omit protein altogether for a veggie version-try adding sliced avocado!  I use a spicy peanut sauce for dipping, but any Asian-inspired sauce (mango, lemon, or other prepared sauces) can boost your own kitchen creativity. These rolls take less than 30 minutes to make and plate if you have your ingredients prepped – but you do need to prepare them within 90 minutes of serving. Like sushi rolls, they will get soggy if you try to make them too far ahead.* The good news?  Nutritious, delicious, low cal and a perfect match-up for our Chateau Montelena Sauvignon Blanc!

Serves 4 as a light lunch or 8 as an appetizer (makes 8 rolls)

• 1 cup shredded Napa cabbage
• 3/4 cup carrots, fine julienne
• 1/4 cup green onions, fine julienne
• ½ English cucumber, fine julienne
• ¼ cup snipped fresh cilantro, reserve whole leaves for garnish
• ¼ cup snipped fresh mint, reserve whole leaves for garnish
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 8 8-inch round spring roll wrappers
• 8 ounces fresh or frozen crab claw meat
• Prepared peanut sauce for dipping
• Juice of 1 lime

1. For filling, in a large bowl combine cabbage, carrots, green onions, cucumber, cilantro and mint. Dissolve the sugar in the rice vinegar; combine with soy sauce. Toss lightly with the vegetables to coat.
2. For the dipping sauce: in a small bowl stir together 1/2 cup of peanut sauce and juice of one lime; season with salt and pepper and set aside.
3. Place 1 cup of luke-warm water in a shallow dish.  As you prepare each roll, dip each wrapper in warm water for 7-10 seconds until limp (as a cooked lasagna noodle). Place on damp dish towel for filling and rolling. Don’t over-soak; they will tear or rip if over-soaked.
4. Center 1/3 cup of filling about 1 inch from bottom edge of one of the moistened spring roll wrappers. Top with 2 tablespoons crab meat.  Driizzle with a bit of dipping sauce. Fold the bottom edge of the wrapper over the filling. Fold in sides. Gently, roll up tightly as you would a burrito, keeping filling snug. Repeat with remaining filling and spring roll wrappers. Cut in half on a diagonal; serve with dipping sauce. *Do-ahead tip: Prep all the veggies as early as the night before and submerge in ice water; drain well on paper towels before assembling the rolls.