Fresh Spring Rolls with Thai Sauce

12 (8 inch) round dried rice paper wrappers
24 cooked medium shrimp, shelled and divined
24 fresh basil or mint leaves

Filling
2 ounces dried thin bean thread noodles
2 cups hot brewed green tea- we suggest Sencha Shizuko or Organic Gunpowder Imperial
2 cups cold brewed green tea- we suggest Sencha Shizuko or Organic Gunpowder Imperial
4 green onions, green ends only, cut into short, thin slivers
1 medium red bell pepper, cut into short thin strips
½ tablespoon sesame oil
1 tablespoon thai sauce
Salt and pepper to taste

Dipping Sauce
½ cup thai sauce

Begin by making the filling: Cover the bean thread noodles with the hot green tea and soak until softened, about 15 minutes; drain. Cut into 3-inch lengths. In a bowl, soak the green onions and bell pepper in the cold tea for 20 minutes. Drain.

Place all the filling ingredients in a bowl. Stir lightly to mix.

Soak a sheet of rice paper in warm water until soft, about 1 minutes. Carefully transfer the rice paper to a dry cutting board.

Arrange 2 shrimp, side by side, in a row along the bottom third of the rice paper. Place one basil leaf on top of each shrimp and top with 2 to 3 tablespoons of the filling. Roll up the rice paper to form a tight cylinder, folding in the side about halfway, as you would form an egg roll or blintz. Assemble the remaining spring rolls the same way. Cut each spring roll in half on the diagonal. Serve with dipping sauce.

Makes 12 rolls.

Recipe courtesy of Cooking with Green Tea, by Ying Change Compestine.