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Kukicha Spring Rolls

Submitted by: Julie Anderson

The fresh, crispy taste of spring rolls is even better when the vegetables are simmered in this lovely green tea. Unique, tasty, and everyone will ask what is in them.

Prep Time: Prep Time: 30 min (if you're slow like me at chopping things)
Cook Time: 20 min
Serving Size: 14

Ingredients

1/2 cup shredded carrot
1 cup bean sprouts
1/2 head of cabbage
1/2 cup snow peas
1/2 a vidalia onion
1/4 cup pine nuts
1 package spring roll wrappers (or egg-roll wrappers)
salt, white pepper, 1 T soy sauce
2 cups Kukicha Green Tea from Adagio

Directions
Finely chop cabbage, snow peas, onion, carrots, and bean sprouts. Make 2 cups Kukicha green tea (as per Adagio's instructions). Add vegetables to a large simmering pot (with lid) heated to medium heat. Pour Kukicha tea over all vegetables. Add a dash of salt, white pepper, and 1 T of Soy sauce. Stir thoroughly and cover. Reduce heat to low and cook for approximately 10 minutes. Vegetables should wilt but still be crisp.

Remove from heat and strain extra broth into a bowl. The extra tea mixture can be used as a dipping sauce so don't throw it out. Place about 2 T of the vegetable mix into a spring roll wrapper, wrap, and refrigerate. If using egg roll wrappers, place 2 T vegetable mix into egg roll wrapper, Rub a little egg (whisk one egg, yolk and white, in a bowl) onto the edges of the wrapper to help seal it together. Bake in oven for approx 10 minutes or until lightly golden. This simulates the spring roll wrapper without the heaviness of frying.

Serve warm or chilled, use tea/soy sauce mix as dipping sauce for rolls. Healthy, tasty, and with that something extra thanks to the flavoring of the tea which cooks into the steamed veggies.