Spring Rolls USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Spring Rolls consist of fresh vegetables that include carrots, zucchini, red cabbage, and bok choy. They are combined with cilantro, basil, mint, and ginger and then wrapped in rice paper.
CACFP CREDITING INFORMATION
1 spring roll and 1 soufflé cup provide ³⁄8 cup vegetable.
1 from 3 votes

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Instructions
 

  • Combine carrots, zucchini, cabbage, bok choy, cilantro, basil, peppermint, ginger, and tofu (optional) in a large bowl. Stir well. Set aside for step 5.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Place one wrapper at a time in a bowl of warm water. Allow wrapper to soften in water for 5–10 seconds.
  • Place wrapper on a cutting board.
  • Using a No. 6 scoop, portion ²⁄3 cup (about 2 oz) vegetable mixture onto center of each wrapper.
    Roll in the form of a burrito and seal.
  • Place spring rolls seam side down on a steam table pan (12" x 20" x 2¹⁄2"). Set aside for step 11.
    For 25 servings, use 1 pan (25 spring rolls).
    For 50 servings, use 2 pans (50 spring rolls).
  • Place 25 individual soufflé cups on a sheet pan (18" x 26" x 1").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Pour 2²⁄3 tsp (about ¹⁄2 oz) duck sauce into each soufflé cup. Set aside for step 11.
  • If unable to serve spring rolls immediately, cover with a damp cloth to prevent rolls from sticking together.
  • Critical Control Point: Hold at 40 °F or below.
  • Serve 1 spring roll and 1 soufflé cup.

Nutrition INFORMATION

Nutrition Facts
Spring Rolls USDA Recipe for Child Care Centers
Amount Per Serving 1 spring roll and 1 soufflé cup
Calories 71
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 136mg6%
Potassium 113mg3%
Total Carbohydrate 16g5%
Dietary Fiber 1g4%
Total Sugars 6g7%
Protein 2g4%
Vitamin D 0IU0%
Calcium 30mg3%
Iron 1mg6%
*
*Marketing Guide
25 Servings:
Carrots: 1 lb 4 oz
Zucchini: 12 oz
Red cabbage: 12 oz
Bok choy: 13 oz
50 Servings:
Carrots: 2 lb 8 oz
Zucchini: 1 lb 8 oz
Red cabbage: 1 lb 8 oz
Bok choy: 1 lb 10 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 3 lb 15½ oz
About 2 qt/25 spring rolls
50 Servings:
About 7 lb 15 oz
About 1 gal/50 spring rolls