VIETNAMESE TEA ROLLS

Steps:

• 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.
• Have green onions and basil leaves prepared.
• Boil 3 cups water, add 10 tea bags and let steep for 5 minutes.
• Remove tea bags.
• Pour tea into a low sided casserole and allow to cool.
• 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.
• 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.
• Add one basil leaf, keep rolling.
• Continue until all the rolls are finished.
• The rolls will keep in the refrigerator for 6 hours, tightly covered.
• To serve cut in half on the diagonal and serve with dipping sauce.
• To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags.
• Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions.
• Mix well and serve with wrappers.