Spring Rolls - School Food Handler

Name: Spring Rolls - School Food Handler
Ingredients: 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.

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Fresh veggies and herbs wrapped in spring roll wrappers, served with duck sauce—perfect bite-sized treats perfect for parties or gatherings!

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Ingredients

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.