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Vietnamese Tea Rolls

Created by Fizzybrat on August 17, 2017

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.