About
Cousins to the classic spring roll, these Vietnamese Tea Rolls are distinctly refreshing and delicious! The rice paper wrappers are soaked in the cool and charming flavors of green mint tea, with the garden-fresh flavors of mushrooms, carrots, and crisp snow peas added in. And of course, there is a dipping sauce made from deeply savory, sweet, tangy, and spicy Pan-Asian favorites! Oh, and more tea! Vietnamese Tea Rolls are here to please!
Ingredients
- For the tea rolls:
- 3 cups water, plus more, to taste
- 1 (8-ounce) carton mushrooms, diced
- 4 carrots, julienned
- 1 1/4 cups snow peas, stemmed and strings removed, very finely julienned
- 1 1/4 cups bean sprouts
- 10 bags green tea with mint
- 16 rice paper sheets
- 4 green onions, cut into thin slivers
- 16 basil leaves
- For the dipping sauce:
- 1/2 cup boiling water
- 6 bags green tea with mint
- 1/2 cup fresh lime juice
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Asian chili sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger
- 2 green onions, minced
Directions
Step 1 -In a small saucepan, add the extra water and bring it to a boil.
Step 2 -Add the mushrooms, the carrots, the snow peas, and the bean sprouts to the boiling water and cook until they are just blanched, about 1 minute.
Step 3 -Transfer the vegetable mixture to a paper towel to drain.
Step 4 -Bring 3 cups of the remaining water to a boil.
Step 5 -Add 10 of the tea bags to the boiling water and allow them to steep for 5 minutes.
Step 6 -Remove and discard the tea bags.
Step 7 -In a low-sided casserole dish, add the tea and allow it to cool.
Step 8 -Soak the rice paper sheets in the tea for about 10 seconds.
Step 9 -Carefully transfer the soaked rice paper sheets to damp paper towels to rest until pliable, about 1-2 minutes. Make sure the rice paper sheets are in a single layer.
Step 10 -Working with 1 of the rice paper sheets at a time, arrange about 1/16 of the vegetable mixture and 1/16 of the green onion slivers from 4 of the green onions in a row on the top of the wrapper.
Step 11 - Slowly roll up the rice paper sheet just until the vegetable mixture is completely enveloped and fold in the flaps.
Step 12 -Add 1 of the basil leaves to the rice paper sheet and roll until the rice paper sheet is completely rolled up.
Step 13 -Repeat with the remaining rice paper sheets, the remaining vegetable mixture, the remaining green onion slivers, and the remaining basil leaves.
Step 14 -In a bowl, add the remaining 1/2 cup of the boiling water and the remaining tea bags and allow them to steep for 5 minutes.
Step 15 -Remove and discard the tea bags.
Step 16 -Add the lime juice, the soy sauce, the honey, the Asian chili sauce, the garlic, the ginger, and the remaining minced green onions and whisk to combine.
Step 17 -Serve the tea rolls with the dipping sauce.
