Vegetarian Jasmine-Scented Basil Rolls

12 rice paper spring roll wrappers
1 cup Thai basil leaves, whole
3 cups jasmine tea, strongly brewed

For filling:

1 small bundle of bean thread, soaked until tender and chopped
1/2 cup cilantro, chopped
1/2 cup mint, chopped
1 cup bean sprouts
1 cup fried tofu, diced
1/2 cup scallions, thinly sliced
1 cup napa cabbage, thinly sliced
2 carrots, julienned
1/4 cup roasted peanuts, chopped
1/8 tsp. sesame oil

Roasted chili paste (nam prik pao) for dipping

Toss filling ingredients together in a bowl. Dip each wrapper in hot tea until it becomes flexible. Place a couple basil leaves on the center of the wrapper, top with a bit of the filling, and roll the wrapper up. Serve with nam prik pao for dipping.