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

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources