Sargent Choice Test Kitchen: Fresh Summer Rolls

Sargent Choice Test Kitchen: Fresh Summer Rolls
April 30th, 2025

Why We Chose This Recipe

This roll-up is refreshing and colorful, perfect for summertime! The ingredients can be adapted based on seasonal availability.

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

Ingredients

• 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/ 2 cucumber, cut into 1/4 inch matchsticks 
• 1/2 bell pepper (yellow, orange, or red for a pop of color), thinly sliced  
• 1/4 cup red cabbage, thinly sliced
• 1 cup greens (leafy lettuce, pea shoots, spring salad mix, or micro greens)
• 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 tablespoons water
• 2 tablespoons maple syrup
• 1 tablespoon tamari or soy sauce
• 1 cloves garlic, grated or minced
• 1-inch piece of ginger, grated or minced
• 1 teaspoon red chili flakes (adjust to taste)
• Juice of 1 lime
  

Directions

Sweet Chili Sauce

1. Combine all sauce ingredients in a small bowl.
2. Let the sauce sit for a few minutes to allow the flavors to meld. Adjust seasoning to taste before serving. 

Summer Rolls

1. Fill a large bowl or shallow dish with warm water. (Ensure it’s wide enough to fit the rice paper sheets.) 
2. Dip one rice paper sheet into the warm water for 2–3 seconds. It will soften as you work with it, so don’t soak it too long. 
3. Lay the softened rice paper on a non-porous work surface (like a clean counter, table, plate or cutting board). Start layering ingredients near the edge closest to you, covering about the first third of the sheet. Begin with a small portion of vermicelli noodles, then add greens, carrots, cucumber, tofu or shrimp, bell pepper, and herbs. 
4. Roll the rice paper tightly; fold the edge closest to you over the filling, tucking it gently but firmly under the mound. At the two-thirds mark, fold in the sides to enclose the filling. Continue rolling until sealed. 
5. Serve once all rolls are assembled with dipping sauce . 

Recipe Notes

Storage:

• Leftover rolls can be refrigerated for up to 3 days in an airtight container. To prevent sticking, place parchment, wax paper, or plastic wrap between rolls.
• The sauce keeps well in the refrigerator for 5–6 days.

Tip:

• To prevent rice noodles from sticking, cook them in plenty of boiling water. Once tender, rinse them thoroughly under cold water to stop the cooking process, then toss with a small amount of oil to keep them from clumping together.

Dorm Friendly Version

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

• Use pre-cooked or microwavable vermicelli noodles, or skip the noodles entirely.
• Buy pre-cut veggies, pre-cooked shrimp, or seasoned tofu to save time. Pre-prepared ingredients may cost more but simplify assembly.

Suggestions

• Add a handful of cooked bean sprouts or edamame beans for an extra plant-based protein.
• Try out different vegetables, like thinly sliced radishes.
• Experiment with other herbs and spices like fresh dill, oregano, paprika, or a dash of siracha sauce for extra spice.

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.
• The recipe is highly customizable, with endless possibilities to fit dietary preferences and needs.

Nutritional Value