Three Takes On: Spring rolls

Published in FSD Update

Three Takes On offers several different versions of the same classic dish. This month: Spring rolls.

Thai Spring Roll

Florida Institute of Technology (Melbourne)

This spring roll is featured biweekly in residential dining halls for sushi day. It is a favorite that allows students to try different types of food while on campus. This colorful spring roll is great for display and is packed full of flavor.

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Zesty Thai Shrimp Spring Rolls

Northwest Specialty Hospital (Post Falls, Idaho)

David Goldman, executive chef and dietary manager, says he gets to use his fine-dining background often at this hospital. Goldman makes this recipe for the hospital’s patients who have no diet restrictions, and the Thai-influenced recipe has become a house favorite.

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Goi Cuon (Fresh Spring Rolls)

University of Wisconsin-Baraboo/Sauk County Campus

This recipe was first used at a catering event for the International Crane Foundation, where the rolls became the hit of the party. With a limited kitchen staff, Susan Anderson, food services and catering manager at UW Colleges, focuses on recipes that are easy and fun for the small staff to make. “Spring rolls are also a great way to introduce kids to vegetable flavors,” Anderson says.

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