Tropical Mango Roll with Thai Peanut Noodles and Vietnamese Dipping Sauce

Takes , serves 12 Salad Rolls.

To prepare Mango Rolls:
Per order: Soak rice paper in warm water until soft, 5 to 10 seconds. CAUTION: Do no soak too long or rice paper will tear when you try to roll.

Layer along middle of each rice paper: 2-ounces mango strips, 1/8-ouncesmall green lettuce leaf torn into pieces, 1/2-ounce slivered snow peas, 1/2-ounce julienne red bell pepper, 1/8-ounce scallion strips, and 6 cilantro leaves.

Gently roll “burrito style” keeping seam side down. Split roll in half with a clean wet knife and serve with 3-ounces Thai Peanut Soba Noodles and 2-ounces Vietnamese Dipping Sauce.

Serve finished plate immediately. Hold prepped rolls refrigerated at 40℉F or below for same day service.

NOTE: If making rolls ahead of time, keep moist by placing a damp paper towel over them.

To prepare Vietnamese Dipping Sauce:
Quickly stir fry garlic and ginger until they start to brown. Add soy sauce, oyster sauce, ketchup, water, sugar, vinegar, red pepper flakes, sherry wine, and peanut butter. Bring to a boil, and then reduce heat to simmer for 5 minutes (minimum internal temperature of 165℉F for 15 seconds). Stir in sesame oil and cool quickly to 40℉F or below.

To prepare Thai Peanut Soba Noodles:
To cook noodles: Bring water to a rolling boil. Scatter noodles into boiling water and cook until tender, 3 to 4 minutes. Drain immediately and cool quickly with cold water.

Just before service: Combine cooked noodles, cabbage, carrot, pepper, cucumber, Vietnamese Dipping Sauce, cilantro, mint, and lime juice. Toss well to coat. Hold refrigerated at 40℉F or below.

Shelf Life: Use within 48 hours.

Chef Chuck Hatfield, Sodexo Corporate Services

Tropical Mango Roll with Thai Peanut Noodles and Vietnamese Dipping Sauce

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