Ingredients
-
1/2
-
4
-
1 1/4
-
1 1/4
-
4
-
16
-
16
-
3
-
10
-
-
1/2
-
6
-
1/2
-
3
-
1
Directions
Vietnamese Tea Rolls, Spring rolls, Oh man this is so good! I love Vietnamese foods I haven’t had something like this in years and I’m quite happy to have stumbled on it to make for myself I did not change a thing! They are so healthy and meat free, especially fish free so I didn’t have to work around my allergies There is so much fresh flavor in these little rolls I will be making these again soon Made and reviewed as the recipe of the day for the Comfort Cafe – Thanks! :), Spring rolls
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Steps
|
1
Done
|
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. |
|
2
Done
|
Have Green Onions and Basil Leaves Prepared. |
|
3
Done
|
Boil 3 Cups Water, Add 10 Tea Bags and Let Steep For 5 Minutes. |
|
4
Done
|
Remove Tea Bags. |
|
5
Done
|
Pour Tea Into a Low Sided Casserole and Allow to Cool. |
|
6
Done
|
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. |
|
7
Done
|
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. |
|
8
Done
|
Add One Basil Leaf, Keep Rolling. |
|
9
Done
|
Continue Until All the Rolls Are Finished. |
|
10
Done
|
the Rolls Will Keep in the Refrigerator For 6 Hours, Tightly Covered. |
|
11
Done
|
to Serve Cut in Half on the Diagonal and Serve With Dipping Sauce. |
|
12
Done
|
to Make Sauce, Pour Boiling Water Over 6 Tea Bags, Let Steep Five Minutes, Remove Tea Bags. |
|
13
Done
|
Combine Tea, Lime Juice, Soy Sauce, Honey, Garlic, Ginger and Green Onions. |
|
14
Done
|
Mix Well and Serve With Wrappers. |
