1/2cMixed Red/Orange/Yellow Sweet Pepperscut into thin matchsticks
1/2cPurple Cabbageshaved very thin
2tbspItalian Parsley Sprigs
Make the slurry by combining the cornstarch and 2 tbsp of tea. Set aside.
In a small sauce pan, add the remaining dipping sauce ingredients over medium heat. Once hot, stir in the slurry mixture and cook for a few minutes until noticeably thickened. Remove from heat and set aside.
Prep all of your vegetables ahead of time.
Prepare a plate with water in it large enough to acommodate the rice papers. Dip on paper at a time for a few seconds and place onto your surface to fill.
Place a bit of each ingredient into the center of the rice paper and carefully wrap like an egg roll. Once edge first, then both sides and finish rolling. It will seal itself.
To serve, I like to cut a few of the rolls in half and sprinkle the dipping sauce with a few red pepper flakes.