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

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Managing Your Business
student shame
Let students charge meals

“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” says Sharon Glosson, executive director of school nutrition services for North East Independent School District. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy; but we’re not necessarily the creators of the policy, [nor do we] have the final say ... because that budget...

FSD Resources