Total Time
47mins
Prep 45 mins
Cook 2 mins

Spring rolls

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

Oh man this is so good! I love Vietnamese foods. I haven't had something like this in years and I'm quite happy to have stumbled on it to make for myself. I did not change a thing! They are so healthy and meat free, especially fish free so I didn't have to work around my allergies. There is so much fresh flavor in these little rolls. I will be making these again soon. Made and reviewed as the recipe of the day for the Comfort Cafe - Thanks! :)

LilPinkieJ January 29, 2009

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