Vietnamese Tea Rolls

16
Servings
45m
Prep Time
10m
Cook Time
55m
Ready In


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Original recipe yields 16 servings
OK
  • FOR DIPPING SAUCE

Nutritional

  • Serving Size: 1 (153 g)
  • Calories 69.9
  • Total Fat - 0.6 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 274.6 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.7 g
  • Protein - 2.4 g
  • Calcium - 51.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.1 mg

Step 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.

Step 2

Have green onions and basil leaves prepared.

Step 3

Boil 3 cups water, add 10 tea bags and let steep for 5 minutes.

Step 4

Remove tea bags.

Step 5

Pour tea into a low sided casserole and allow to cool.

Step 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.

Step 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.

Step 8

Add one basil leaf, keep rolling.

Step 9

Continue until all the rolls are finished

Step 10

The rolls will keep in the refrigerator for 6 hours, tightly covered.

Step 11

To serve cut in half on the diagonal and serve with dipping sauce.

Step 12

To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags.

Step 13

Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions.

Step 14

Mix well and serve with wrappers.

Tips & Variations


No special items needed.

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