Sargent Choice Test Kitchen: Fresh Summer Rolls

Ashly Estrada, Undergraduate Nutrition Student
September 20, 2023

Why We Chose This Recipe

  • Making rolls is a fun way to include veggies in a meal or snack.
  • This recipe can be easily modified to be dorm-friendly.

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

Ingredients

  • 6 rice papers (preferably the circular sheets)
  • 1 cup cooked vermicelli rice noodles
  • 2-3 medium carrots, cut into matchsticks (¼ inch sticks)
  • ½ cucumber, cut into matchsticks (¼ inch sticks)
  • ½ bell pepper (yellow, orange, or red for a pop of color), thinly sliced
  • ¼ cup red cabbage, thinly sliced
  • 1 cup green (leafy lettuce, pea shoots, spring salad mix, or microgreens)
  • 8 oz. tofu (firm or extra firm), sliced, or 12 medium cooked shrimp (split lengthwise in half, or use half tofu and half shrimp)
  • Mint, small handful of leaves
  • Cilantro, small bunch of sprigs
  • Basil (regular or Thai), small handful of leaves

Sweet Chili Sauce:

  • ¼ 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 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. Water bowl: 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. Wet rice paper: Dip the rice paper in the warm water for 2-3 seconds, it should be stiff and will soften as you begin to work.
  3. Assemble: 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, red pepper, and herbs.
  4. Tuck & roll: 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. Store: 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
Use precooked or microwavable vermicelli noodles or don’t use the vermicelli noodles at all. It is not required to use them. Also consider buying pre-cut veggies, pre-cooked shrimp or seasoned tofu to save some steps. Note that dressings and prepared foods will cost a bit more since that prep work is pre-done.

To Show Students Who Were Making Summer Rolls
On the left is Ashly Estrada, a Nutrition Student. On the right is a Meckenzie Sarage, an International Relations Student.

What We Liked

  • It was extremely fun and relatively easy to make the summer rolls alongside friends and peers.
  • This fresh recipe was wonderful to commemorate the end of the summer and celebrate the start of the fall semester that was soon to come!
  • This recipe called for a variety of veggies and herbs, which can be easily substituted based on what you like or have on hand.
  • We liked that you can choose to use tofu, shrimp or both!

    Suggestions

    • Given that most of the ingredients listed in this recipe are usually purchased in larger quantities (ex. whole cucumber, whole bell pepper), we recommend doubling the recipe to use up more of the ingredients.
    • You can purchase a pre-made sweet chili sauce or other dipping sauce to save time and ingredients.
    • Brown rice papers or brown rice vermicelli can be substituted, which would incorporate more fiber, vitamins and minerals into the meal.
    • Cooking vermicelli noodles: it is recommended to cook the noodles by first soaking them in enough boiling hot water to completely cover them for 75 seconds and then draining the noodles. After draining the noodles once, soak them again but this time in cold water for 30 seconds, and then drain again. You can also follow cooking instructions on the label.

    Nutritional Value

    • Through this recipe, it is easy to incorporate vegetables that contain various vitamins, minerals, and fiber. Fiber helps create a satiating meal or snack while providing support to maintain a healthy digestive tract and help manage blood glucose and cholesterol levels in the body.
    • Tofu and shrimp are also included in this recipe which is a great way to incorporate protein into a meal, as doing so will provide longer-lasting energy.
    • By including the vermicelli noodles we are also incorporating carbohydrates into the recipe, which provide quick energy.