Vietnamese Tea Rolls

Step 1 -In a small saucepan, add the extra water and bring it to a boil.

Step 2 -Add the mushrooms, the carrots, the snow peas, and the bean sprouts to the boiling water and cook until they are just blanched, about 1 minute.

Step 3 -Transfer the vegetable mixture to a paper towel to drain.

Step 4 -Bring 3 cups of the remaining water to a boil.

Step 5 -Add 10 of the tea bags to the boiling water and allow them to steep for 5 minutes.

Step 6 -Remove and discard the tea bags.

Step 7 -In a low-sided casserole dish, add the tea and allow it to cool.

Step 8 -Soak the rice paper sheets in the tea for about 10 seconds.

Step 9 -Carefully transfer the soaked rice paper sheets to damp paper towels to rest until pliable, about 1-2 minutes. Make sure the rice paper sheets are in a single layer.

Step 10 -Working with 1 of the rice paper sheets at a time, arrange about 1/16 of the vegetable mixture and 1/16 of the green onion slivers from 4 of the green onions in a row on the top of the wrapper.

Step 11 - Slowly roll up the rice paper sheet just until the vegetable mixture is completely enveloped and fold in the flaps.

Step 12 -Add 1 of the basil leaves to the rice paper sheet and roll until the rice paper sheet is completely rolled up.

Step 13 -Repeat with the remaining rice paper sheets, the remaining vegetable mixture, the remaining green onion slivers, and the remaining basil leaves.

Step 14 -In a bowl, add the remaining 1/2 cup of the boiling water and the remaining tea bags and allow them to steep for 5 minutes.

Step 15 -Remove and discard the tea bags.

Step 16 -Add the lime juice, the soy sauce, the honey, the Asian chili sauce, the garlic, the ginger, and the remaining minced green onions and whisk to combine.

Step 17 -Serve the tea rolls with the dipping sauce.