Vietnamese Tea Rolls

Recipe by Alia55
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READY IN: 47mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Have green onions and basil leaves prepared.
  • Boil 3 cups water, add 10 tea bags and let steep for 5 minutes.
  • Remove tea bags.
  • Pour tea into a low sided casserole and allow to cool.
  • 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.
  • 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.
  • Add one basil leaf, keep rolling.
  • Continue until all the rolls are finished.
  • The rolls will keep in the refrigerator for 6 hours, tightly covered.
  • To serve cut in half on the diagonal and serve with dipping sauce.
  • To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags.
  • Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions.
  • Mix well and serve with wrappers.
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