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Adobo Summer Rolls & Fifth Moon Rosé

RECIPE BY Fila Manila
Featuring Fila Manila Adobo Sauce

Serves 6-8 | gluten free, vegan option
Active TIME 30 minutes
Cook Time 0 minutes


  • 1/4 of a 1 pound package of rice noodles (break off about that amount-ish)
  • 3 carrots, julienned or finely chopped
  • a couple of handfuls of salad mix
  • 2 green onions or spring onions
  • 2 cups Fila Manila Adobo or leftover chicken or tofu adobo
  • a handful of mint (and/or parsley) (1/2 to 1 cup)
  • a handful of cilantro (and/or basil) (1/2 to 1 cup)
  • 1 package of rice paper wrappers (you’ll use about 1/8 of the package)


  1. Soften the rice noodles by pouring boiling water over them in a bowl and soaking for 15 minutes. Drain.
  2. Soften a rice paper wrapper by dipping it in a bowl of warm water. Dip, spin the wrapper to an undipped area, repeat until the entire wrapper is wet. Let the wrapper rest, rough side down, on a dampened cloth for about a minute.
  3. Place a layer of salad mix across the bottom half of the softened wrapper. Top with noodles, carrots, onion, and herbs.
  4. At the top of the veggie/noodle/herb stack, lay a thin layer of chicken or tofu adobo.
  5. Fold in the right then left sides of the wrapper, then roll up tightly from the bottom.
  6. Store under a damp paper towel until you’ve finished all the rolls.
  7. Slice with a serrated knife.
  8. Serve with dipping sauces such as sesame, sriracha, our peanut-y Kare-Kare, or even more Adobo!

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