Brew 2 c. kukicha tea.

Finely chop cabbage, snow peas, onion, carrots, and bean sprouts. Place vegetables in a large simmering pot (with lid) and pour brewed Kukicha tea over them. Add a dash of salt and pepper, and 1 tbsp. soy sauce. Stir thoroughly and cover. Reduce heat to low and cook for approximately 10 min. 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 tbsp. of the vegetable mix into a spring roll wrapper, wrap, and refrigerate. If using egg roll wrappers, place 2 tbsp. vegetable mix into egg roll wrapper, and seal the edges of the wrapper with a little water. Bake in oven for approx 10 min. or until lightly golden.

Serve warm or chilled with 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.