need help on what wine to combine with a few recipes.

Rose pronounced is rose zei which ranges from strawberry to watermelon colored wines usually work well with Asian cuisines. There are several from Barcelona and Navarra that are quite popular here. California produces a number of them as well. The grape variety is usually Garnacha however, there are some Pinot Noirs which would work too. A sparkling rose could be lovely too, or  a Portuguese Rose which is easily obtainable in the USA. They would not interfere with the spices of the dressings or other ingredients and when served chilled are lovely.

The salads, I would go for a Cava or Sparkling white which is produced in Calif.   

The dessert a semi sweet Cava ...

I also wanted to mention that Santa Digna, a Chilean Rosé would go quite well with the Asian part of your menu.

A light chardonnay for the feta cheese salad, this would burn the fat grams of the feta ... and work very well ...

I re-edited this Friday 10.30am Spanish time ...

Chardonnays from Calif. or  Somontano, Aragon - Spain which are available in The U.S.A. would work very well or a white chard from Chile ... Miguel Torres produces one that is not a great wine, however, it is nice ... and reasonable on purse strings.  

An Italian Lambrusco could work too, as it is a Rose sparkling wine and many are produced in Calif. too .

1. Green salad with orange dressing.
- It has lettuce, onion and apple and the dressing has orange (of course), soy sauce, garlic.

You want something nice and crisp which will cut through the sweet and salt, but not go to war.  An expensive wine will be wasted.  Pinot Gris or pinot grigio.

2. Spinach salad with honey mustard dressing.
- Spinach, fetta cheese, tomato, onion

Almost any decent white will do.  That said, this salad will play nicely with oak and serve as a good backdrop for a big white.  Now's the time to open a bottle of a good, not too inexpensive, California Chardonnay. 

3. Spring rolls with shrimp.
- Shrimp, basil, coriander, carrot and a "thai sweet and spicy sauce"

Something that has it's own sweet and spice.  The classic pairing for this sort of thing is a good dry Traminer or dry Riesling.  The Washington (state) wines are quite good.  A good lager, pilsner or IPA beer would work as well as wine, so would an "Oktoberfest," but you wouldn't want to go heavier.  Victoria, a Mexican beer, would be very nice.  So would MGD.

4. Banana Wonton.

- Banana, almond, cinnamon.

Pairing wine with sweets is always problematic.  Really good sweet wines are desserts in themselves, and work best as stand alones.  However, this dessert would do well with raisins, so you might want to try a good but not great quality Muscat.  A Kir Royale made with a "sec," could work too.  Frankly, coffee and a complex, aged rum (e.g., Appleton 12 year old, Pampero) would be a better choice than just about any wine.

BDL

Semi sweet Moscatels ( hailing from Spain ) would go well with that Banana dessert concoction. Yes, I agree that Boar D´Laze  is quite savvy with wine knowledge. Also, wish to mention that Rosés are often dry and crisp and hail from either the Pinot Noir or Garnacha grape varieties --- thus, the deep watermelon color ... Portugal produces numerous such as Mateus, though not a fabulous rosé --- when chilled it would work for the Asian flavours, and Portuguese whites, often called Green wines, in addition Greek Santorini whites which are very similar aromatically to Galician Spanish Rias Baixas Albariños are an option as well as Penedès Barcelona Rosés --- they are very much much similar to Californian wines ...

Speaking of wine and food pairing, it is quite subjective, like paintings and music or beauty in general ... I would take a wine tasting course at a wine estate ... It is a wonderful experience even if you do not plan to work as a sommelier or wine taster.