Vietnamese Tea Rolls - cooking recipe

Ingredients

1/2 lb mushroom, diced
4 carrots, julienned
1 1/4 cups snow peas, stemmed, strings removed and very finely julienned
1 1/4 cups bean sprouts
4 green onions, cut into thin slivers
16 basil leaves
16 rice paper sheets
3 cups boiling water
10 green tea with mint tea bags
Dipping Sauce
1/2 cup boiling water
6 green tea with mint tea bags
1/2 cup fresh lime juice
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon Asian chili sauce
2 garlic cloves, minced
1 teaspoon fresh ginger
2 green onions, minced

Preparation

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.