Mia Sugarman, SAR Dietetics ‘22
Sargent Choice Vegan Summer Rolls
Recipe modified from FromMyBowl
Yield: 10-12 rolls
Rice Paper Rolls:
10-12 sheets of rice paper (brown rice paper, if possible)
Large, wide bowl of warm water
Crunchy veggies (bell pepper, carrot, and cucumber work well)
1 small block of braised tofu
1 cup cooked vermicelli noodles (whole grain, if possible)
Fresh herbs, such as mint and thai basil
Salad greens or shredded lettuce
Optional: avocado slices
Sweet and Spicy Dipping Sauce:
Recipe modified from darlinggourmet
Yield: 1 cup (8 servings)
1/3 cup rice vinegar
1/3 cup water
¼ cup granulated sugar
1 tablespoon rice wine
1-2 teaspoons dried red chili flakes
1 1/2 teaspoons finely minced garlic
1 teaspoon finely minced ginger
1 teaspoon tamari or soy sauce
2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)
Directions for the Vegan Summer Rolls:
- Prep your ingredients. Cook the vermicelli noodles according to the package directions and thinly slice all of your vegetables and tofu. Arrange all fillings on a large plate or tray for easy access and set by a bowl of warm water and your rice paper.
- Soften the rice paper by soaking it in the bowl of warm water for 5-10 seconds. It works well if the paper is rotated in the bowl in a circular direction, pressing the center of the rice paper into the bowl to completely soak it. Carefully remove the rice paper from the water and place onto a plastic or polished wood cutting board.
- Fill your roll, placing any and all of the fillings that you prepared into the center of the rice paper. It’s best to move quickly here, as the paper becomes very sticky over time.
- Fold each side of the rice paper towards the center, then fold the bottom portion over the filling, towards the top. Use both hands to compress the roll as you roll it towards the top of the rice paper to completely seal it. Move slowly and carefully lift each side of the rice paper so it does not rip.
- Serve and enjoy! Rolls are best consumed immediately, as they will start to stick together with time. To avoid this, sandwich them between salad greens or veggies so they do not touch each other.
Directions for the Sweet and Spicy Chili Dipping Sauce:
- Place all ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. If using a microwave, stir in between 20 second intervals.
- Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute.
- Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week.
What we liked:
- This is a great recipe to make with friends and family. The rolls were quick and easy to make and folding them was fun.
- Many different vegetables can be used to make the rolls based on your preferences or what you have on hand.
- The rolls were full of flavor and had a delicious crunchy texture.
- This is a perfect recipe for the spring or summer as it had a lovely light flavor, and is suitable for a vegan diet.
- Use different vegetables to add variety to the rolls.
- Experiment with different proteins, including shrimp, tempeh or chicken.
- Keep the dipping sauce separate from the rolls during storage so they will last longer and not become soggy.
- Tofu is a good source of protein and calcium.
- Salad greens are full of different vitamins and minerals such as vitamin K, C, iron and folate.
- Avocado is a good source of heart healthy unsaturated fat.
- Bell peppers, cucumber and carrots contain a variety of antioxidants and phytochemicals, as well as fiber and many vitamins and minerals.
Low Prep/Dorm Recipe Tip:
When making these rolls in your dorm room, be sure to clear enough space to soak the rice paper and roll them. To reduce the amount of clean-up at the end, use a cutting board as your prep space, and lay paper towels under the shallow bowl of water used to soak the rice paper.