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.
1 spring roll and 1 soufflé cup provide ³⁄8 cup vegetable.
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  • 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 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


*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