Spring Rolls USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
NSLP/SBP CREDITING INFORMATION
1 spring roll and 1 soufflé cup provide ¹⁄8 cup red/orange vegetable and ¹⁄4 cup other vegetable.
3.75 from 4 votes
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/schools/Spring-Rolls.pdf

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Ingredients
 

50 Servings

    Weight

    • 2 lb Fresh carrots, julienne
    • 1 lb 6 oz Fresh zucchini, with skin, sliced
    • 1 lb 8 ox Fresh red cabbage, shredded
    • 1 lb 4 oz Fresh baby bok choy, julienne
    • - - Fresh cilantro, minced
    • - - Fresh basil, minced
    • - - Fresh peppermint, minced
    • 3 oz 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, julienne
    • 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

    100 Servings

      Weight

      • 4 lb Fresh carrots, julienne
      • 2 lb 12 oz Fresh zucchini, with skin, sliced
      • 3 lb Fresh red cabbage, shredded
      • 2 lb 8 oz Fresh baby bok choy, julienne
      • - - Fresh cilantro, minced
      • - - Fresh basil, minced
      • - - Fresh peppermint, minced
      • 6 oz Fresh ginger, grated
      • 14 lb (Optional) Tofu
      • 6 lb 4 oz Spring roll wrappers, 8.5" (1 oz each)
      • 3 lb 2 oz Duck sauce

      Measure

      • 3 qt 2 cups Fresh carrots, julienne
      • 2 qt Fresh zucchini, with skin, sliced
      • 1 gal 3 cups Fresh red cabbage, shredded
      • 1 qt 1½ cups 2 Tbsp 2⅔ tsp Fresh baby bok choy, julienne
      • ½ cup Fresh cilantro, minced
      • ½ cup Fresh basil, minced
      • ½ cup Fresh peppermint, minced
      • ¾ cup Fresh ginger, grated
      • 1 gal 2 qt 2 cups (Optional) Tofu
      • 100 each Spring roll wrappers, 8.5" (1 oz each)
      • 1 qt 1⅓ cups 3 Tbsp ⅓ tsp Duck sauce

      Quantity
       

      50 Servings

        Weight

        • 2 lb Fresh carrots, julienne
        • 1 lb 6 oz Fresh zucchini, with skin, sliced
        • 1 lb 8 ox Fresh red cabbage, shredded
        • 1 lb 4 oz Fresh baby bok choy, julienne
        • - - Fresh cilantro, minced
        • - - Fresh basil, minced
        • - - Fresh peppermint, minced
        • 3 oz 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, julienne
        • 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

        100 Servings

          Weight

          • 4 lb Fresh carrots, julienne
          • 2 lb 12 oz Fresh zucchini, with skin, sliced
          • 3 lb Fresh red cabbage, shredded
          • 2 lb 8 oz Fresh baby bok choy, julienne
          • - - Fresh cilantro, minced
          • - - Fresh basil, minced
          • - - Fresh peppermint, minced
          • 6 oz Fresh ginger, grated
          • 14 lb (Optional) Tofu
          • 6 lb 4 oz Spring roll wrappers, 8.5" (1 oz each)
          • 3 lb 2 oz Duck sauce

          Measure

          • 3 qt 2 cups Fresh carrots, julienne
          • 2 qt Fresh zucchini, with skin, sliced
          • 1 gal 3 cups Fresh red cabbage, shredded
          • 1 qt 1½ cups 2 Tbsp 2⅔ tsp Fresh baby bok choy, julienne
          • ½ cup Fresh cilantro, minced
          • ½ cup Fresh basil, minced
          • ½ cup Fresh peppermint, minced
          • ¾ cup Fresh ginger, grated
          • 1 gal 2 qt 2 cups (Optional) Tofu
          • 100 each Spring roll wrappers, 8.5" (1 oz each)
          • 1 qt 1⅓ cups 3 Tbsp ⅓ tsp Duck sauce

          Ingredients
           

          50 Servings

            Weight

            • 2 lb Fresh carrots, julienne
            • 1 lb 6 oz Fresh zucchini, with skin, sliced
            • 1 lb 8 ox Fresh red cabbage, shredded
            • 1 lb 4 oz Fresh baby bok choy, julienne
            • - - Fresh cilantro, minced
            • - - Fresh basil, minced
            • - - Fresh peppermint, minced
            • 3 oz 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, julienne
            • 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

            100 Servings

              Weight

              • 4 lb Fresh carrots, julienne
              • 2 lb 12 oz Fresh zucchini, with skin, sliced
              • 3 lb Fresh red cabbage, shredded
              • 2 lb 8 oz Fresh baby bok choy, julienne
              • - - Fresh cilantro, minced
              • - - Fresh basil, minced
              • - - Fresh peppermint, minced
              • 6 oz Fresh ginger, grated
              • 14 lb (Optional) Tofu
              • 6 lb 4 oz Spring roll wrappers, 8.5" (1 oz each)
              • 3 lb 2 oz Duck sauce

              Measure

              • 3 qt 2 cups Fresh carrots, julienne
              • 2 qt Fresh zucchini, with skin, sliced
              • 1 gal 3 cups Fresh red cabbage, shredded
              • 1 qt 1½ cups 2 Tbsp 2⅔ tsp Fresh baby bok choy, julienne
              • ½ cup Fresh cilantro, minced
              • ½ cup Fresh basil, minced
              • ½ cup Fresh peppermint, minced
              • ¾ cup Fresh ginger, grated
              • 1 gal 2 qt 2 cups (Optional) Tofu
              • 100 each Spring roll wrappers, 8.5" (1 oz each)
              • 1 qt 1⅓ cups 3 Tbsp ⅓ tsp Duck sauce

              Quantity
               

              50 Servings

                Weight

                • 2 lb Fresh carrots, julienne
                • 1 lb 6 oz Fresh zucchini, with skin, sliced
                • 1 lb 8 ox Fresh red cabbage, shredded
                • 1 lb 4 oz Fresh baby bok choy, julienne
                • - - Fresh cilantro, minced
                • - - Fresh basil, minced
                • - - Fresh peppermint, minced
                • 3 oz 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, julienne
                • 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

                100 Servings

                  Weight

                  • 4 lb Fresh carrots, julienne
                  • 2 lb 12 oz Fresh zucchini, with skin, sliced
                  • 3 lb Fresh red cabbage, shredded
                  • 2 lb 8 oz Fresh baby bok choy, julienne
                  • - - Fresh cilantro, minced
                  • - - Fresh basil, minced
                  • - - Fresh peppermint, minced
                  • 6 oz Fresh ginger, grated
                  • 14 lb (Optional) Tofu
                  • 6 lb 4 oz Spring roll wrappers, 8.5" (1 oz each)
                  • 3 lb 2 oz Duck sauce

                  Measure

                  • 3 qt 2 cups Fresh carrots, julienne
                  • 2 qt Fresh zucchini, with skin, sliced
                  • 1 gal 3 cups Fresh red cabbage, shredded
                  • 1 qt 1½ cups 2 Tbsp 2⅔ tsp Fresh baby bok choy, julienne
                  • ½ cup Fresh cilantro, minced
                  • ½ cup Fresh basil, minced
                  • ½ cup Fresh peppermint, minced
                  • ¾ cup Fresh ginger, grated
                  • 1 gal 2 qt 2 cups (Optional) Tofu
                  • 100 each Spring roll wrappers, 8.5" (1 oz each)
                  • 1 qt 1⅓ cups 3 Tbsp ⅓ tsp Duck sauce
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 2 lb Fresh carrots, julienne
                    • 1 lb 6 oz Fresh zucchini, with skin, sliced
                    • 1 lb 8 ox Fresh red cabbage, shredded
                    • 1 lb 4 oz Fresh baby bok choy, julienne
                    • - - Fresh cilantro, minced
                    • - - Fresh basil, minced
                    • - - Fresh peppermint, minced
                    • 3 oz 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, julienne
                    • 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

                    100 Servings

                      Weight

                      • 4 lb Fresh carrots, julienne
                      • 2 lb 12 oz Fresh zucchini, with skin, sliced
                      • 3 lb Fresh red cabbage, shredded
                      • 2 lb 8 oz Fresh baby bok choy, julienne
                      • - - Fresh cilantro, minced
                      • - - Fresh basil, minced
                      • - - Fresh peppermint, minced
                      • 6 oz Fresh ginger, grated
                      • 14 lb (Optional) Tofu
                      • 6 lb 4 oz Spring roll wrappers, 8.5" (1 oz each)
                      • 3 lb 2 oz Duck sauce

                      Measure

                      • 3 qt 2 cups Fresh carrots, julienne
                      • 2 qt Fresh zucchini, with skin, sliced
                      • 1 gal 3 cups Fresh red cabbage, shredded
                      • 1 qt 1½ cups 2 Tbsp 2⅔ tsp Fresh baby bok choy, julienne
                      • ½ cup Fresh cilantro, minced
                      • ½ cup Fresh basil, minced
                      • ½ cup Fresh peppermint, minced
                      • ¾ cup Fresh ginger, grated
                      • 1 gal 2 qt 2 cups (Optional) Tofu
                      • 100 each Spring roll wrappers, 8.5" (1 oz each)
                      • 1 qt 1⅓ cups 3 Tbsp ⅓ tsp Duck sauce

                      Quantity
                       

                      50 Servings

                        Weight

                        • 2 lb Fresh carrots, julienne
                        • 1 lb 6 oz Fresh zucchini, with skin, sliced
                        • 1 lb 8 ox Fresh red cabbage, shredded
                        • 1 lb 4 oz Fresh baby bok choy, julienne
                        • - - Fresh cilantro, minced
                        • - - Fresh basil, minced
                        • - - Fresh peppermint, minced
                        • 3 oz 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, julienne
                        • 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

                        100 Servings

                          Weight

                          • 4 lb Fresh carrots, julienne
                          • 2 lb 12 oz Fresh zucchini, with skin, sliced
                          • 3 lb Fresh red cabbage, shredded
                          • 2 lb 8 oz Fresh baby bok choy, julienne
                          • - - Fresh cilantro, minced
                          • - - Fresh basil, minced
                          • - - Fresh peppermint, minced
                          • 6 oz Fresh ginger, grated
                          • 14 lb (Optional) Tofu
                          • 6 lb 4 oz Spring roll wrappers, 8.5" (1 oz each)
                          • 3 lb 2 oz Duck sauce

                          Measure

                          • 3 qt 2 cups Fresh carrots, julienne
                          • 2 qt Fresh zucchini, with skin, sliced
                          • 1 gal 3 cups Fresh red cabbage, shredded
                          • 1 qt 1½ cups 2 Tbsp 2⅔ tsp Fresh baby bok choy, julienne
                          • ½ cup Fresh cilantro, minced
                          • ½ cup Fresh basil, minced
                          • ½ cup Fresh peppermint, minced
                          • ¾ cup Fresh ginger, grated
                          • 1 gal 2 qt 2 cups (Optional) Tofu
                          • 100 each Spring roll wrappers, 8.5" (1 oz each)
                          • 1 qt 1⅓ cups 3 Tbsp ⅓ tsp Duck sauce
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 2 lb Fresh carrots, julienne
                            • 1 lb 6 oz Fresh zucchini, with skin, sliced
                            • 1 lb 8 ox Fresh red cabbage, shredded
                            • 1 lb 4 oz Fresh baby bok choy, julienne
                            • - - Fresh cilantro, minced
                            • - - Fresh basil, minced
                            • - - Fresh peppermint, minced
                            • 3 oz 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, julienne
                            • 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

                            100 Servings

                              Weight

                              • 4 lb Fresh carrots, julienne
                              • 2 lb 12 oz Fresh zucchini, with skin, sliced
                              • 3 lb Fresh red cabbage, shredded
                              • 2 lb 8 oz Fresh baby bok choy, julienne
                              • - - Fresh cilantro, minced
                              • - - Fresh basil, minced
                              • - - Fresh peppermint, minced
                              • 6 oz Fresh ginger, grated
                              • 14 lb (Optional) Tofu
                              • 6 lb 4 oz Spring roll wrappers, 8.5" (1 oz each)
                              • 3 lb 2 oz Duck sauce

                              Measure

                              • 3 qt 2 cups Fresh carrots, julienne
                              • 2 qt Fresh zucchini, with skin, sliced
                              • 1 gal 3 cups Fresh red cabbage, shredded
                              • 1 qt 1½ cups 2 Tbsp 2⅔ tsp Fresh baby bok choy, julienne
                              • ½ cup Fresh cilantro, minced
                              • ½ cup Fresh basil, minced
                              • ½ cup Fresh peppermint, minced
                              • ¾ cup Fresh ginger, grated
                              • 1 gal 2 qt 2 cups (Optional) Tofu
                              • 100 each Spring roll wrappers, 8.5" (1 oz each)
                              • 1 qt 1⅓ cups 3 Tbsp ⅓ tsp Duck sauce

                              Quantity
                               

                              50 Servings

                                Weight

                                • 2 lb Fresh carrots, julienne
                                • 1 lb 6 oz Fresh zucchini, with skin, sliced
                                • 1 lb 8 ox Fresh red cabbage, shredded
                                • 1 lb 4 oz Fresh baby bok choy, julienne
                                • - - Fresh cilantro, minced
                                • - - Fresh basil, minced
                                • - - Fresh peppermint, minced
                                • 3 oz 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, julienne
                                • 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

                                100 Servings

                                  Weight

                                  • 4 lb Fresh carrots, julienne
                                  • 2 lb 12 oz Fresh zucchini, with skin, sliced
                                  • 3 lb Fresh red cabbage, shredded
                                  • 2 lb 8 oz Fresh baby bok choy, julienne
                                  • - - Fresh cilantro, minced
                                  • - - Fresh basil, minced
                                  • - - Fresh peppermint, minced
                                  • 6 oz Fresh ginger, grated
                                  • 14 lb (Optional) Tofu
                                  • 6 lb 4 oz Spring roll wrappers, 8.5" (1 oz each)
                                  • 3 lb 2 oz Duck sauce

                                  Measure

                                  • 3 qt 2 cups Fresh carrots, julienne
                                  • 2 qt Fresh zucchini, with skin, sliced
                                  • 1 gal 3 cups Fresh red cabbage, shredded
                                  • 1 qt 1½ cups 2 Tbsp 2⅔ tsp Fresh baby bok choy, julienne
                                  • ½ cup Fresh cilantro, minced
                                  • ½ cup Fresh basil, minced
                                  • ½ cup Fresh peppermint, minced
                                  • ¾ cup Fresh ginger, grated
                                  • 1 gal 2 qt 2 cups (Optional) Tofu
                                  • 100 each Spring roll wrappers, 8.5" (1 oz each)
                                  • 1 qt 1⅓ cups 3 Tbsp ⅓ tsp Duck sauce
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 2 lb Fresh carrots, julienne
                                    • 1 lb 6 oz Fresh zucchini, with skin, sliced
                                    • 1 lb 8 ox Fresh red cabbage, shredded
                                    • 1 lb 4 oz Fresh baby bok choy, julienne
                                    • - - Fresh cilantro, minced
                                    • - - Fresh basil, minced
                                    • - - Fresh peppermint, minced
                                    • 3 oz 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, julienne
                                    • 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

                                    100 Servings

                                      Weight

                                      • 4 lb Fresh carrots, julienne
                                      • 2 lb 12 oz Fresh zucchini, with skin, sliced
                                      • 3 lb Fresh red cabbage, shredded
                                      • 2 lb 8 oz Fresh baby bok choy, julienne
                                      • - - Fresh cilantro, minced
                                      • - - Fresh basil, minced
                                      • - - Fresh peppermint, minced
                                      • 6 oz Fresh ginger, grated
                                      • 14 lb (Optional) Tofu
                                      • 6 lb 4 oz Spring roll wrappers, 8.5" (1 oz each)
                                      • 3 lb 2 oz Duck sauce

                                      Measure

                                      • 3 qt 2 cups Fresh carrots, julienne
                                      • 2 qt Fresh zucchini, with skin, sliced
                                      • 1 gal 3 cups Fresh red cabbage, shredded
                                      • 1 qt 1½ cups 2 Tbsp 2⅔ tsp Fresh baby bok choy, julienne
                                      • ½ cup Fresh cilantro, minced
                                      • ½ cup Fresh basil, minced
                                      • ½ cup Fresh peppermint, minced
                                      • ¾ cup Fresh ginger, grated
                                      • 1 gal 2 qt 2 cups (Optional) Tofu
                                      • 100 each Spring roll wrappers, 8.5" (1 oz each)
                                      • 1 qt 1⅓ cups 3 Tbsp ⅓ tsp Duck sauce

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 2 lb Fresh carrots, julienne
                                        • 1 lb 6 oz Fresh zucchini, with skin, sliced
                                        • 1 lb 8 ox Fresh red cabbage, shredded
                                        • 1 lb 4 oz Fresh baby bok choy, julienne
                                        • - - Fresh cilantro, minced
                                        • - - Fresh basil, minced
                                        • - - Fresh peppermint, minced
                                        • 3 oz 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, julienne
                                        • 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

                                        100 Servings

                                          Weight

                                          • 4 lb Fresh carrots, julienne
                                          • 2 lb 12 oz Fresh zucchini, with skin, sliced
                                          • 3 lb Fresh red cabbage, shredded
                                          • 2 lb 8 oz Fresh baby bok choy, julienne
                                          • - - Fresh cilantro, minced
                                          • - - Fresh basil, minced
                                          • - - Fresh peppermint, minced
                                          • 6 oz Fresh ginger, grated
                                          • 14 lb (Optional) Tofu
                                          • 6 lb 4 oz Spring roll wrappers, 8.5" (1 oz each)
                                          • 3 lb 2 oz Duck sauce

                                          Measure

                                          • 3 qt 2 cups Fresh carrots, julienne
                                          • 2 qt Fresh zucchini, with skin, sliced
                                          • 1 gal 3 cups Fresh red cabbage, shredded
                                          • 1 qt 1½ cups 2 Tbsp 2⅔ tsp Fresh baby bok choy, julienne
                                          • ½ cup Fresh cilantro, minced
                                          • ½ cup Fresh basil, minced
                                          • ½ cup Fresh peppermint, minced
                                          • ¾ cup Fresh ginger, grated
                                          • 1 gal 2 qt 2 cups (Optional) Tofu
                                          • 100 each Spring roll wrappers, 8.5" (1 oz each)
                                          • 1 qt 1⅓ cups 3 Tbsp ⅓ tsp Duck sauce
                                          *See Marketing Guide

                                          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 41 °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 2½"). Set aside for step 11.
                                            For 50 servings, use 2 pan (50 spring rolls).
                                            For 100 servings, use 4 pans (100 spring rolls).
                                          • Place 25 individual soufflé cups on a sheet pan (18" x 26" x 1").
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Pour 2⅔ 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 41 °F or below.
                                          • Serve 1 spring roll and 1 soufflé cup.

                                          Nutrition INFORMATION

                                          Spring Rolls USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 spring roll and 1 soufflé cup.
                                          Calories
                                          71
                                          Total Fat
                                           
                                          0
                                          g
                                          0
                                          %
                                          Saturated Fat
                                           
                                          0
                                          g
                                          0
                                          %
                                          Cholesterol
                                           
                                          1
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          136
                                          mg
                                          6
                                          %
                                          Total Carbohydrate
                                           
                                          16
                                          g
                                          5
                                          %
                                          Dietary Fiber
                                           
                                          1
                                          g
                                          4
                                          %
                                          Total Sugars
                                           
                                          6
                                          g
                                          7
                                          %
                                          Protein
                                           
                                          2
                                          g
                                          4
                                          %
                                          Vitamin D
                                           
                                          0
                                          IU
                                          0
                                          %
                                          Calcium
                                           
                                          30
                                          mg
                                          3
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          113
                                          mg
                                          3
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Carrots: 2 lb 8 oz
                                          Zucchini: 1 lb 8 oz
                                          Red cabbage: 1 lb 8 oz
                                          Bok choy: 1 lb 10 oz
                                          100 Servings:
                                          Carrots: 5 lb
                                          Zucchini: 3 lb
                                          Red cabbage: 3 lb
                                          Bok choy: 3 lb 4 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
                                          50 Servings:
                                          About 7 lb 15 oz
                                          About 1 gal/50 spring rolls
                                          100 Servings:
                                          About 15 lb 14 oz
                                          About 2 gal/100 spring rolls