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

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

FSD Resources