Ingredients
| Carrots, fresh, julienne | 2 pounds |
| Zucchini, fresh, with skin, sliced(1 pound, 6 ounces) | 1.375 pounds |
| Cabbage, red, fresh, shredded(1 pound, 8 ounces) | 1.5 pounds |
| Bok choy, baby, fresh, julienne(1 pound, 4 ounces) | 1.25 pounds |
| Cilantro, fresh, minced | ¼ cup |
| Basil, fresh, minced | ¼ cup |
| Peppermint, fresh, minced | ¼ cup |
| Ginger, fresh, grated | 3 ounces |
| Tofu (Optional) | 7 pounds |
| Spring roll wrappers(3 pounds, 2 ounces), 8.5″ (1 oz each) | 3.125 pounds |
| Duck sauce(1 pound, 9 ounces) | 1.563 pounds |
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.
- 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. 12 scoop, portion ⅔ cup (about 2 ounces) 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 2½”). Set aside for step 11.For 25 servings, use 1 pan (25 spring rolls). For 50 servings, use 1 pan (50 spring rolls).
- Place 25 individual souffle cups on a sheet pan (18″ x 26″ x 1″).For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Pour 2⅔ teaspoons (about ½ ounce) duck sauce into each souffle cup.
- If unable to serve spring rolls immediately, cover with a damp cloth to prevent rolls from sticking together.
- Serve 1 spring roll and 1 souffle cup.
Recipe Notes
CCP: Cool to 40° F or lower within 4 hours.
CCP: Hold at 40° F or below.
Notes: *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.