August 17, 2017
Vegetables, Appetizers, Vietnamese,
Cooking For A Crowd, Baby Shower, Brunch, Entertaining, Ladies Luncheon, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
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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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