Hungarian Pinot Blanc pairs well with Chinese takeout because of its versatile flavor profile and balance of acidity and fruitiness.

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages.[1] Sweet and sour sauce remains popular in Asian and Western cuisines.

Pad thai, phat thai, or phad thai is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country’s cuisine.[1][2] It is typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts. The ingredients are fried in a wok. Wikipedia

Vietnamese Rolls is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper or cold roll). Unlike other spring roll dishes which are believed to be originated from China, Vietnamese gỏi cuốn is the country’s creation using rice paper. Gỏi cuốn are served fresh, unlike similar rolls that are served fried, like the Vietnamese chả giò. They are served at room temperature (or cooled) and are not deep-fried or cooked on the outside. These rolls are considered to be a very popular appetizer with customers in Vietnamese restaurants. Wikipedia

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian and Southeast Asian cuisine. – Wikipedia https://en.wikipedia.org/wiki/Spring_roll