Tropical Mango Roll with Thai Peanut Noodles and Vietnamese Dipping Sauce

Tropical Roll:

12 pieces rice paper, 10-inch
1-1/2 pounds fresh, ripe, peeled mango sticks, 1/4 x 3-inch
1-1/2 ounces green leaf lettuce, washed
6 ounces snow peas, blanched and slivered
6 ounces red bell pepper, thin julienne
1-1/2 ounces scallion, 3-inch strips
4 tablespoons fresh cilantro leaves
12 3-ounce portions Thai Peanut Soba Noodles, recipe follows
24 ounces Vietnamese Dipping Sauce (Nuoc Cham)

Vietnamese Dipping Sauce:

1/2 teaspoon fresh chopped garlic
1/4 teaspoon fresh chopped ginger
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons + 2 teaspoons ketchup
2 tablespoons water
2 tablespoons granulated sugar
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper flakes
1-1/2 teaspoons sherry wine
6 tablespoons peanut butter
1 tablespoon + 1-1/2 teaspoons sesame oil

Thai Peanut Soba Noodles:

9 ounces Soba Noodles, dry weight
3-1/2 ounces shredded green cabbage
3-1/2 ounces matchstick carrots
3-1/2 ounces julienne red bell pepper
4-1/2 ounces cucumber, peeled, seeded and halved
2 teaspoons fresh chopped cilantro
2 teaspoons fresh chopped mint
1 teaspoon fresh lime juice

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