Vietnamese Tea Rolls

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.