Vietnamese Crunch Bites

Directions

Laphet:

1. Combine tea leaves in a bowl and pour hot water over tea leaves to cover. Steep tea for 5 minutes, drain off and retain water, then repeat the process 2 more times. 
2. Combine steeped tea leaves and remaining ingredients, except retained water, in a blender and blend until fine. Add retained tea water in small quantities until texture of puree resembles pesto. 
3. Transfer mixture to a sanitized glass jar, cover with cheesecloth, and refrigerate for 3 to 5 days.

Nga Yok Chin (Burmese Chili Dip):

1. Combine ingredients in a blender and blend for 60 seconds to blend.
2. Transfer to sauce squeeze bottles. 

Fried Onion Mixture

1. Combine ingredients in a mixing bowl and toss to combine. Add a little Burmese Chili Dip to season. This will also help it to cling together. 

Fried Rice Papers

1. Fry rice papers, one at a time, in 350°F until they turn from translucent to white and crinkled.

Finishing:

1. Arrange a rice paper on a large round plate. Place a small mound of the fried onion mixture on the rice crisp, spoon laphet on top, and drizzle generously with chili dip.