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Spring Rolls USDA Recipe for Child Care Centers

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.
Course: Side Dish, vegetarian
Cuisine: Chinese
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 71

Ingredients

25 Servings

    Weight

    • 1 lb *Fresh carrots, julienned
    • 11 oz *Fresh zucchini, with skin, sliced
    • 12 oz *Fresh red cabbage, shredded
    • 2³⁄4 cup 1 Tbsp 1¹⁄3 tsp *Fresh baby bok choy, julienned
    • - - Fresh cilantro, minced
    • - - Fresh basil, minced
    • - - Fresh peppermint, minced
    • - - Fresh ginger, grated
    • 3 lb 8 oz (Optional) Tofu
    • 1 lb 9 oz Spring roll wrappers, 8.5" (1 oz each)
    • 12¹⁄2 oz Duck sauce

    Measure

    • 3¹⁄2 cups *Fresh carrots, julienned
    • 2 cups *Fresh zucchini, with skin, sliced
    • 1 qt ³⁄4 cup *Fresh red cabbage, shredded
    • 2³⁄4 cups 1 Tbsp 1¹⁄3 tsp *Fresh baby bok choy, julienne
    • ¹⁄8 cup Fresh cilantro, minced
    • 1⁄8 cup Fresh basil, minced
    • 1⁄8 cup Fresh peppermint, minced
    • 3 Tbsp Fresh ginger, grated
    • 1 qt 2¹⁄2 cups (Optional) Tofu
    • 25 each Spring roll wrappers, 8.5" (1 oz each)
    • 1¹⁄3 cups 2¹⁄3 tsp Duck sauce

    50 Servings

      Weight

      • 2 lb *Fresh carrots, julienned
      • 1 lb 6 oz *Fresh zucchini, with skin, sliced
      • 1 lb 8 oz *Fresh red cabbage, shredded
      • 1 lb 4 oz *Fresh baby bok choy, julienne
      • - - Fresh cilantro, minced
      • - - Fresh basil, minced
      • - - Fresh peppermint, minced
      • - - Fresh ginger, grated
      • 7 lb (Optional) Tofu
      • 3 lb 2 oz Spring roll wrappers, 8.5" (1 oz each)
      • 1 lb 9 oz Duck sauce

      Measure

      • 1 qt 3 cups *Fresh carrots, julienned
      • 1 qt *Fresh zucchini, with skin, sliced
      • 2 qt 1½ cups *Fresh red cabbage, shredded
      • 1 qt 1½ cups 2 Tbsp 2⅔ tsp *Fresh baby bok choy, julienne
      • ¼ cup Fresh cilantro, minced
      • ¼ cup Fresh basil, minced
      • ¼ cup Fresh peppermint, minced
      • ¼ cup 2 Tbsp Fresh ginger, grated
      • 3 qt 1 cup (Optional) Tofu
      • 50 each Spring roll wrappers, 8.5" (1 oz each)
      • 2⅔ cups 1 Tbsp 1⅔ tsp Duck sauce

      -

      25 Servings

        Weight

        • 1 lb *Fresh carrots, julienned
        • 11 oz *Fresh zucchini, with skin, sliced
        • 12 oz *Fresh red cabbage, shredded
        • 2³⁄4 cup 1 Tbsp 1¹⁄3 tsp *Fresh baby bok choy, julienned
        • - - Fresh cilantro, minced
        • - - Fresh basil, minced
        • - - Fresh peppermint, minced
        • - - Fresh ginger, grated
        • 3 lb 8 oz (Optional) Tofu
        • 1 lb 9 oz Spring roll wrappers, 8.5" (1 oz each)
        • 12¹⁄2 oz Duck sauce

        Measure

        • 3¹⁄2 cups *Fresh carrots, julienned
        • 2 cups *Fresh zucchini, with skin, sliced
        • 1 qt ³⁄4 cup *Fresh red cabbage, shredded
        • 2³⁄4 cups 1 Tbsp 1¹⁄3 tsp *Fresh baby bok choy, julienne
        • ¹⁄8 cup Fresh cilantro, minced
        • 1⁄8 cup Fresh basil, minced
        • 1⁄8 cup Fresh peppermint, minced
        • 3 Tbsp Fresh ginger, grated
        • 1 qt 2¹⁄2 cups (Optional) Tofu
        • 25 each Spring roll wrappers, 8.5" (1 oz each)
        • 1¹⁄3 cups 2¹⁄3 tsp Duck sauce

        50 Servings

          Weight

          • 2 lb *Fresh carrots, julienned
          • 1 lb 6 oz *Fresh zucchini, with skin, sliced
          • 1 lb 8 oz *Fresh red cabbage, shredded
          • 1 lb 4 oz *Fresh baby bok choy, julienne
          • - - Fresh cilantro, minced
          • - - Fresh basil, minced
          • - - Fresh peppermint, minced
          • - - Fresh ginger, grated
          • 7 lb (Optional) Tofu
          • 3 lb 2 oz Spring roll wrappers, 8.5" (1 oz each)
          • 1 lb 9 oz Duck sauce

          Measure

          • 1 qt 3 cups *Fresh carrots, julienned
          • 1 qt *Fresh zucchini, with skin, sliced
          • 2 qt 1½ cups *Fresh red cabbage, shredded
          • 1 qt 1½ cups 2 Tbsp 2⅔ tsp *Fresh baby bok choy, julienne
          • ¼ cup Fresh cilantro, minced
          • ¼ cup Fresh basil, minced
          • ¼ cup Fresh peppermint, minced
          • ¼ cup 2 Tbsp Fresh ginger, grated
          • 3 qt 1 cup (Optional) Tofu
          • 50 each Spring roll wrappers, 8.5" (1 oz each)
          • 2⅔ cups 1 Tbsp 1⅔ tsp Duck sauce

          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.

          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.

          Nutrition

          Serving: 1spring roll and 1 soufflé cup | Calories: 71 | Total Carbohydrate: 16g | Protein: 2g | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 136mg | Potassium: 113mg | Dietary Fiber: 1g | Total Sugars: 6g | Vitamin D: 0IU | Calcium: 30mg | Iron: 1mg