Spring Rolls - USDA Recipe for Schools

Spring Rolls - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Spring Rolls – Fresh vegetables that include, carrots, zucchini, red cabbage and bok choy are combined with cilantro, basil, mint and ginger then wrapped in rice paper.

 

*Fresh carrots, julienne
2 lb
1 qt 3 cups
4 lb
3 qt 2 cups

1. Combine carrots, zucchini, cabbage, bok choy, cilantro, basil, peppermint, ginger, and tofu (optional) in a large bowl. Stir well. Set aside for step 5.

*Fresh zucchini, with skin, sliced
1 lb 6 oz
1 qt
2 lb 12 oz
2 qt
*Fresh red cabbage, shredded
1 lb 8 oz
2 qt 1 1/2 cups
3 lb
1 gal 3 cups
*Fresh baby bok choy, julienne
1 lb 4 oz
1 qt 1 1/2 cups 2 Tbsp 2 2/3 tsp
2 lb 8 oz
2 qt 3 1/4 cups 1 Tbsp 2 1/3 tsp
Fresh cilantro, minced
1/4 cup
1/2 cup
Fresh basil, minced
1/4 cup
1/2 cup
Fresh peppermint, minced
1/4 cup
1/2 cup
Fresh ginger, grated
3 oz
1/4 cup 2 Tbsp
6 oz
3/4 cup
(Optional) Tofu
7 lb
3 qt 1 cup
14 lb
1 gal 2 qt 2 cups

2. Critical Control Point: Cool to 41 °F or lower within 4 hours.

Spring roll wrappers, 8.5" (1 oz each)
3 lb 2 oz
50 each
6 lb 4 oz
100 each

3. Place one wrapper at a time in a bowl of warm water. Allow wrapper to soften in water for 5-10 seconds.

4. Place wrapper on a cutting board.

5. Using a No. 12 scoop, portion 2/3 cup (about 2 oz) vegetable mixture onto center of each wrapper. Roll in the form of a burrito and seal.

6. Place spring rolls seam side down on a steam table pan (12" x 20" x 2 1/2"). Set aside for step 11. For 50 servings, use 1 pan (50 spring rolls). For 100 servings, use 2 pans (50 spring rolls per pan).

7. Place 25 individual souffle cups on a sheet pan (18" x 26" x 1"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

Duck sauce
1 lb 9 oz
2 2/3 cups 1 Tbsp 1 2/3 tsp
3 lb 2 oz
1 qt 1 1/3 cups 3 Tbsp 1/3 tsp

8. Pour 2 2/3 tsp (about 1/2 oz) duck sauce into each souffle cup. Set aside for step 11.

9. If unable to serve spring rolls immediately, cover with a damp cloth to prevent rolls from sticking together.

10. Critical Control Point: Hold at 41 °F or below.

11. Serve 1 spring roll and 1 souffle cup.

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredienets is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 1 spring roll and 1 souffle cup provide 1/8 cup red/orange vegetable and 1/4 cup other vegetable.

CACFP Crediting Information: 1 spring roll and 1 souffle cup provide 3/8 cup vegetable.

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