Vietnamese Tea Rolls Recipe

Name: Vietnamese Tea Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Have green onions and basil leaves prepared.
3
Boil 3 cups water, add 10 tea bags and let steep for 5 minutes.
4
Remove tea bags.
5
Pour tea into a low sided casserole and allow to cool.
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.
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.
8
Add one basil leaf, keep rolling.
9
Continue until all the rolls are finished.
10
The rolls will keep in the refrigerator for 6 hours, tightly covered.
11
To serve cut in half on the diagonal and serve with dipping sauce.
12
To make sauce, pour boiling water over 6 tea bags, let steep five minutes, remove tea bags.
13
Combine tea, lime juice, soy sauce, honey, garlic, ginger and green onions.
14
Mix well and serve with wrappers.

3660

kcal

Calories

218

Fat

387

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Vietnamese Tea Rolls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Tea Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions