Vietnamese Summer Rolls

Last night my husband, Rupert, came home with a surprise for me: ingredients to make Vietnamese Summer Rolls. These rolls have been a family favorite for about 4 years now and so I was excited because we had not had any in quite some time.

Rupert learned to make these wonderful tasting rolls while in Georgia and I am glad that he did. They are a refreshing alternative to deep fried egg rolls in that there is limited cooking and herbs used are fresh and not cooked.

I won’t talk much about these delicious treats but I will show you pics of the the herbs and type of mushrooms he uses when he makes them. Today he did not want to make the sauce from scratch so he just a use a Teriyaki Ginger marinade that we had in the house already. You also need extra firm tofu for this dish.

With these rolls you simply cook about 8 Chinese mushroom in water and magi until the rehydrate and then saute the tofu in granulated garlic and magi or soy sauce until it begins to brown. Mix it with the mushrooms and set aside. Then you chop the herbs and mix them together as well. You need to have a saute pan of water for the rice or tapioca rolls. Dip the roll just enough to get them wet but don’t dip for long or else they will tear. Place the desired amount of herbs and tofu/mushroom mix and roll as you do an egg roll.

That’s it!

This is what Chinese Mushrooms look like:

Here are the names in both English and Vietnamese of each herb you will need.

Cinnamon Basil (Ram Que)

Cumin (Ngo Om)

Fishy Chick (Ran Vap Ca) – I am not crazy about the smell of this one.

Lady Thumb (Rau Ram)

Mint (Hung Mi)

Now the pics I took of the rolls cut in half did not come out as well, but I am going to show you anyway.

I cannot say enough about these rolls but I will let you know that they are very addictive! If you decide to give them a try, let me know how they came out for you.

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