Thai Spring Roll

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
36 rolls

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.

Ingredients

2 14-oz. packages vermicelli rice noodles
3 12-oz. packages rice paper
5 lb. shredded lettuce
2 lb. shredded carrots
3 bunches green onions, sliced thin on the bias
2 oz. fresh basil leaves
2 oz. fresh mint leaves
2 bunches fresh cilantro, cut in 2-in. pieces, remove large stems
2 cups chopped peanuts 

Thai Sweet Chili Sauce
Yield: About 4 1/2 cups
2 cups white vinegar
2 cups water
2 cups sugar
2 tsp. crushed red pepper
2 oz. finely shredded carrots
3 tbsp. cornstarch

Steps

  1. Place 1 gallon water in large pot and bring to a boil. Add vermicelli and cook 3 to 5 minutes, until softened. Remove from heat, drain and cool with ice. Hold for service.
  2. Place about 1 inch water in 2 1/2-inch pan over low heat and maintain just a simmer.
  3. Place two wet towels on table to work on.
  4. Dip rice paper in hot water for 10 to 15 seconds and place on towel. Repeat with second piece and overlap about 1⁄3 of way down first piece.
  5. Place 1/2 ounce lettuce near bottom of paper. Top with 1/4 ounce noodles, carrots, few green onions, 2 to 3 basil and mint leaves and few cilantro sprigs. Pull bottom of paper over filling, fold sides in tight and roll to keep it as tight as possible.
  6. Cut in half on slight bias and serve with chili sauce and peanuts.

Sauce preparation

  1. Place vinegar, water, sugar, red pepper and carrots in small sauce pot and bring to a simmer over medium heat. Dissolve cornstarch with small amount of water and add to liquid, until slightly thickened. Remove from heat and cool to room temperature.
Source: Florida Institute of Technology (Melbourne)

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
olympic athlete feeding tables

As an athlete, eating the right food to fuel the body is of the utmost importance. For an Olympic athlete representing the United States, the stakes are about as high as they can get.

Feeding elite athletes at the very top of their game is a daily focus for Terri Moreman. As associate director of food and nutrition services for the United States Olympic Committee, a position she’s held for 28 years, Moreman leads foodservice at the U.S. Olympic Training Center in Colorado Springs, Colo. She also supports the USOC’s training centers in Lake Placid, N.Y., and Chula Vista, Calif....

FSD Resources