Sargent Choice Test Kitchen: Fresh Summer Rolls

Sargent Choice Fresh Summer Roll

September 4, 2024
Ashly Estrada, Nutrition Student

Why We Chose This Recipe

This recipe is versatile, refreshing, and colorful, making it perfect for the summertime and early fall! While the ingredients can be adapted based on seasonal availability, it’s a dish we love to make every semester due to its flexibility and appeal year-round.

Recipe adapted from Simple Veganista & Tastes Better from Scratch
Yield: approximately 6 rolls

Ingredients

Summer Rolls:

• 6 rice papers (preferably circular sheets)
• 1 cup cooked vermicelli rice noodles (or brown rice/whole grain noodles, if available)
• 2-3 medium carrots, cut into 1/4 inch matchsticks 
• 1/ 3 cucumber, cut into 1/4 inch matchsticks 
• 1/4 cup red cabbage, thinly sliced
• 1 cup greens (leafy lettuce, pea shoots, spring salad mix, or microgreens)
• 8 oz firm or extra-firm tofu, sliced, or 12 medium cooked shrimp, halved lengthwise (or use half tofu, half shrimp)
• A small handful of mint leaves
• A small bunch of cilantro sprigs
• A small handful of basil leaves (regular or Thai)

Sweet Chili Sauce:

• 1/4 cup unseasoned rice vinegar
• 2 Tbsp water
• 2 Tbsp maple syrup
• 1 Tbsp tamari or soy sauce
• 1 cloves garlic, grated or minced
• 1 inch knob of ginger, grated or minced
• 1 tsp red chili flakes, or to taste
• Juice of 1 lime
  

Directions

Sweet Chili Sauce:

1. Mix dipping sauce ingredients together first & let set so that the flavors can mingle. It will taste different after a few minutes. Taste for flavor & adjust as needed before serving.

Summer Rolls:

1. Fill a large bowl with warm water. (Depending on the size of your sheets, you may be able to use a shallow pie dish, large casserole dish, pot, or bowl).
2. Dip the rice paper in warm water for 2-3 seconds, it should be stiff and will soften as you begin to work.
3. On a non-porous work surface, lay the rice paper sheet down and begin to layer ingredients on the edge closest to you at the 1/3 mark. Start with vermicelli rice noodles, leafy greens, carrots, cucumber, tofu, and herbs.
4. After layering ingredients, tuck and roll the edge closest to you by bringing up the edge over the fresh veggies mound. Gently but firmly tuck it under and roll away from you. At the 2/3 mark, fold the ends up onto the roll, and continue rolling tucking them under until the roll is finished.
5. Serve once all rolls are assembled with dipping sauce.
6. Leftover summer rolls can be stored in the refrigerator for up to 3 days in a covered container. The dipping sauce will last 5-6 days. To prevent the rolls from sticking to one another- place a piece of saran wrap, wax, or parchment paper between the rolls.

Dorm Friendly Version

To make this recipe dorm-friendly, consider these time-saving tips:

• Use pre-cooked or microwavable vermicelli noodles, or omit the noodles entirely.
• Buy pre-cut veggies, pre-cooked shrimp, or seasoned tofu to streamline prep (though note these options might be more expensive).

What We Liked

• We appreciated the beautiful and colorful appearance of the ingredients while assembling the summer rolls.
• The fresh aroma of the ingredients added to the enjoyment of the preparation process.
• These spring rolls can be prepared ahead and stored in the fridge for quick snacks or lunches, suitable for busy student life. 
• The recipe is highly customizable, with endless possibilities to fit dietary preferences and needs.

Suggestions

• For an extra plant-based protein boost, add a handful of cooked bean sprouts or edamame beans. For non-vegetarian options, shrimp, which can be purchased pre-cooked, can be a delicious addition.  
• Try out different vegetables, like thinly sliced colorful bell peppers for extra crunch and freshness. 
• Experiment with other herbs and spices like fresh dill, oregano, paprika, or a dash of siracha sauce for extra spice.

Nutritional Value