Vietnamese Tea Rolls - Served Cold

Vietnamese Tea Rolls - Served Cold

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½ pound (250g) mushrooms, diced
4 medium carrots, julienned
1 ¼ cups (310mL) snow peas, stemmed, strings removed and very finely julienned
1 ¼ cup (310mL) bean sprouts
4 green onions, cut into thin slivers
16 large basil leaves
16 rice paper wrappers
3 cups (750mL) boiling water
10 Bigelow® Green Tea with Mint Tea Bags

Dipping Sauce:
½ cup (125mL) boiling water
6 Bigelow® Green Tea with Mint Tea Bags
½ cup (125mL) fresh lime juice
3 tablespoons (45mL) low sodium soy sauce
1 tablespoon (15mL) honey
1 tablespoon (15mL) Asian Chili Sauce
2 garlic cloves, minced
1 teaspoon (5mL) fresh ginger
2 green onions, minced

Yield: Serves 8 (2 each) Prep Time: 45 mins Cook Time: 2 mins



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 (750mL) water, add 10 tea bags and let steep for 5 minutes. Remove tea bags. Pour tea into a low sided casserole. 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 wrapper 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.



Nutritional Information:


Vietnamese Tea Rolls - Served Cold

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