Vietnamese Tea Rolls

Total Time: 47 mins Preparation Time: 45 mins Cook Time: 2 mins

Ingredients

• Servings: 16
• 1/2 lb mushroom, diced
• 4 carrots, julienned
• 1 1/4 cups snow peas, stemmed, strings removed and very finely julienned
• 1 1/4 cups bean sprouts
• 4 green onions, cut into thin slivers
• 16 basil leaves
• 16 rice paper sheets
• 3 cups boiling water
• 10 green tea with mint tea bags
• 1/2 cup boiling water
• 6 green tea with mint tea bags
• 1/2 cup fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon asian chili sauce
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger
• 2 green onions, minced

Recipe

• 1 bring a small saucepan of water to a boil, add mushrooms, carrots, snow peas and bean sprouts, blanch for 1 minute, and transfer to a paper towel.
• 2 have green onions and basil leaves prepared.
• 3 boil 3 cups water, add 10 tea bags and let steep for 5 minutes.
• 4 remove tea bags.
• 5 pour tea into a low sided casserole and allow to cool.
• 6 to assemble rolls, soak sheets of rice paper in tea for 1 minute, carefully transfer to a paper towel, let sit 1-2 minutes or until pliable.
• 7 to assemble each roll, take a soaked wrapper, arrange 1/16th of the vegetables in a row on top of the wrapper, roll up rice paper folding in flaps after first turn.
• 8 add one basil leaf, keep rolling.
• 9 continue until all the rolls are finished.
• 10 the rolls will keep in the refrigerator for 6 hours, tightly covered.
• 11 to serve cut in half on the diagonal and serve with dipping sauce.
• 12 to make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags.
• 13 combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions.
• 14 mix well and serve with wrappers.