Tropical Mango Roll with Thai Peanut Noodles and Vietnamese Dipping Sauce

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
12 rolls

This roll features mango, snow peas, red bell pepper and scallions and is topped with a Vietnamese Dipping Sauce made with chopped garlic, oyster sauce, ketchup, red wine vinegar, peanut butter and sesame oil. Serve the roll with the accompanying Thai Peanut Soba Noodles.

Ingredients

12 10-in. pieces rice paper
11⁄2 lb. ripe mango, peeled, cut into 1⁄4-by-3-in. strips
11⁄2 oz. green leaf lettuce, torn into pieces
6 oz. snow peas, blanched, slivered
6 oz. thin julienne red bell pepper
11⁄2 oz. scallion, cut in 3-in. strips
4 tbsp. fresh cilantro leaves
24 oz. Vietnamese Dipping Sauce (recipe follows)
36 oz. Thai Peanut Soba Noodles (recipe follows)

Vietnamese Dipping Sauce
Yield: 24 ounces

1⁄2 tsp. fresh chopped garlic
1⁄4 tsp. fresh chopped ginger
2 tbsp. soy sauce
1 tbsp. oyster sauce
2 tbsp. + 2 tsp. ketchup
2 tbsp. water
2 tbsp. granulated sugar
2 tbsp. red wine vinegar
1⁄8 tsp. crushed red pepper flakes
11⁄2 tsp. sherry wine
6 tbsp. peanut butter
1 tbsp. + 11⁄2 tsp. sesame oil 

Thai Peanut Soba Noodles
Yield: 12 3-ounce portions

9 oz. soba noodles, dry weight
31⁄2 oz. shredded green cabbage
31⁄2 oz. matchstick carrots
31⁄2 oz. julienne red bell pepper
41⁄2 oz. cucumber, peeled, seeded, halved
2 tsp. fresh chopped cilantro
2 tsp. fresh chopped mint
1 tsp. fresh lime juice

Steps

1. For each order, soak rice paper in warm water until soft, 5 to 10 seconds.

2. Layer along middle of each piece of paper: 2 ounces mango strips, 1/8 ounce lettuce leaves, 1/2 ounce slivered snow peas, 1/2 ounce red bell pepper, 1/8 ounce scallion strips and 6 cilantro leaves.

3. Gently roll “burrito style,” keeping seam side down. Split roll in half with clean wet knife and serve with 2 oz. Vietnamese Dipping Sauce and 3 ounces Thai Peanut Soba Noodles.

Vietnamese Dipping Sauce

1. Quickly stir-fry garlic and ginger until they start to brown.

2. Add soy sauce, oyster sauce, ketchup, water, sugar, vinegar, red pepper flakes, sherry wine and peanut butter. Bring to a boil, then reduce heat to simmer for 5 minutes.

3. Stir in sesame oil and cool quickly to 40°F.

Thai Peanut Soba Noodles

1. Bring water to a rolling boil. Scatter noodles into boiling water and cook until tender, 3 to 4 minutes. Drain immediately and cool quickly in cold water.

2. To serve: Combine cooked noodles, cabbage, carrots, peppers, cucumber, Vietnamese Dipping Sauce (recipe above), cilantro, mint and lime juice. Toss well to coat. Hold refrigerated at 40°F or below until service.

Recipe by Sodexo Corporate Services

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...

Managing Your Business
workers beam smartphones

Jed Greeke has a straightforward policy for smartphone use among the 45 employees he supervises at the University of New Hampshire: If a verbal warning doesn’t work, their phone is taken and held until the end of the shift.

“We have a lot of student workers, and our policy pretty much says that anything that can go ‘beep’ has to be kept in your locker or not brought to work,” says the assistant manager of catering and conferences at the Durham, N.H., university.

Regulating employees’ smartphone use might make operators feel like an overbearing parent, but it’s becoming a...

FSD Resources