Goi Cuon (Fresh Spring Rolls)

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
Eight spring rolls

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.

Ingredients

8 8 1/2-in. rice papers
2 oz. soaked rice noodles or cellophane yam noodles
8 medium shrimp
1 large carrot, shredded
4 leaves soft lettuce, such as butter or baby red leaf
1 cup fresh bean or smaller alfalfa sprouts (can be a mix)
1/2 cup mint leaves
16 chive sprigs
1/2 cup coriander leaves

Steps

  1. Layer ingredients on softened rice paper, putting things you want to show through down first. Work with one paper as next paper is soaking. Roll filled paper burrito style. It can be made a few hours in advance and held covered and chilled until serving time.
Source: University of Wisconsin-Baraboo/Sauk County Campus

Additional Tips

Additional Tips

Note: Omit shrimp for vegetarian rolls or replace with equivalent volume of slivered tofu, slivered pork, chicken or julienned hardboiled egg.

More From FoodService Director

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

FSD Resources