Vietnamese Spring Rolls

Oven:
Venue: Cal Poly Food Science & Nutrition Yield: 50.0
Scale: 1 Portion Size: 1/2 roll
AMOUNTS
PROCEDURE
QUANTITY UNIT add all ingredients for peanut sauce into a large bowl and
creamy peanut butter 11 oz whisk to comine
garlic, minced 1.6 tbs warm water in microwave for 30 seconds and add to bowl
ginger paste 2.5 tsp whisk to desired consitancy and pour into squeeze bottle
soy sauce 5 oz
brown sugar 2.2 oz
lime juice 5 oz
sesame oil 0.425 oz
siracha 2.5 oz
water 2 oz

For Rolls
soak in warm water for 10 seconds until soft but
rice paper wrappers 25 slightly firm, one at a time
add noodles to boiling water and cook for 3
rice noodles, thin 7.5 oz minutes before straining
lettuce leaves, iceburg or romaine, shredded 2.6 oz
cucumber, julienned 5.3 oz
carrots, julienned 4.3 oz
cabbage, purple, shredded 1.2 oz
cilantro, bunches 7 oz tear leaves from stems and leave whole
basil, bunches 6.25 oz tear leaves from stems and leave whole
avocado, sliced 9.6 oz
cooked shrimp, size 31-40 1.6 lbs defrost and remove tail
place a small amount of rice noodles in a pile on bottom 1/3
of
topsoaked rice paper
rice noodles with wrapper
lettuce, cucumber, carrots, cabbage
and two leaves of basil
place 2
place 2 shrimp
slices ofinavocado
a row aboveabove rice noodle
avocado stack
line, top with
cilantro
roll bottom of rice paper over the rice noodle stack
roll over the avocado and shrimp layer until wrapped
fold in the left
completel. androll
Once right side of theslice
is complete, riceinpaper
half with a moist
total weight 6.06 lbs knife.
Revision Date: