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

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources