Thai Shrimp & Vegetable Rolls
FLAV-R-PAC® Oriental Vegetables
Ingredients
| 20 lbs. | FLAV-R-PAC Oriental Vegetables, frozen |
| 7 ½ | Bay shrimp, small |
| 3 ¾ lbs. | Bean sprouts |
| 5 lbs. | Iceberg lettuce (400 leaves) |
| 2 ¾ cups | Peanuts, chopped |
| 1-6 qts. | Plum sauce (amount depends on service choice) |
| 14 ea. | Limes, each cut into 8 thin wedges |
| 2-4 cups | Minced ginger (amount depends on service cho |
| 6 cups | Mint Leaves |
Directions
- Quickly blanch Oriental Vegetables for 1 minute in boiling water; drain, rinse under cold water and drain again. Place vegetables in large open container and chill until cool.
- Add shrimp and bean sprouts to vegetables; gently toss to combine. Service Option 1: assemble lettuce rolls by placing 1 ounce shrimp vegetable mixture on top of a lettuce leaf; top with 1 teaspoon peanuts, 1/2 teaspoon plum sauce, 2 pieces of lime, and a sprinkle of ginger and mint; roll up lettuce while folding in ends to enclose filling. Serve 4 rolls per order, fanned on plate garnished with small ramekin of plum sauce and mint. Service Option 2: customer to assemble lettuce rolls - serve a collection of ingredients separately on platter, server to demonstrate how one is made using tongs - arrange attractive piles of the following ingredients - 4 lettuce leaves, 4 ounces shrimpvegetable mixture, 1 1/2 tablespoons peanuts, 8 pieces of lime, 2 teaspoons ginger, couple of mint leaves and a ramekin of plum sauce. Serving Tip: garnish with sliced or diced mango.