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

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources