Rainbow Fresh Rolls

Low Carb

Yield

Makes 3 2-oz. rolls.
Cut and whole rainbow fresh spring rolls on a platter

Ingredients

  • 3 ct. Rice Paper, round
  • 6 ct. Fresh Mint Leaves
  • ⅛ oz. Markon Ready-Set-Serve Cilantro
  • 1⅛ tsp. Markon Chives, chopped
  • 1 oz. Seedless Cucumber
  • 1 oz. Organic Rainbow Carrots
  • 1⅓ Tbsp. Markon Red Peppers
  • ½ oz. Yellow Peppers
  • 1½ oz. Markon Ready-Set-Serve Romaine Lettuce Ribbons
  • ½ oz. Markon Ready-Set-Serve Shredded Red Cabbage
  • 1½ oz. Alaskan Pollock Noodles
  • 2 oz. Recipe: Thai Sunflower Butter Sauce

Recipe Preparation

1. Add warm water to a half hotel pan and reserve.

2. Lay a 12" x 12" piece of film wrap on a clean work station.

3. One at a time, add the rice paper spring roll wrappers to the water to hydrate (10-15 seconds).

4. Remove the rice paper and lay flat on the film wrap.

5. Place all the ingredients except the sauce inside the wrapper.

6. Fold over the bottom and the sides and roll upward to make a roll shape.

7. Serve with Thai sunflower butter sauce.

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Note: Some of the ingredients listed in this recipe may not be available in your area. Please contact your Gordon Food Service Sales Representative for more information. 

Nutrition Information (per serving)

Calories: 126
Fat: 4 g
Saturated Fat: 2 g
Trans Fat: 0 g
Sodium: 283 mg
Carbohydrates: 7 g
Protein: 3 g