Vietnamese Tea Rolls
Recipe: #27564
August 17, 2017
Categories: Appetizers, Vietnamese, Baby Shower, Brunch, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
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Ingredients
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- 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 by Step Method
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
No special items needed.