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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources