Tropical Mango Roll with Thai Peanut Noodles and Vietnamese Dipping Sauce

TO PREPARE MANGO ROLLS: PER ORDER:

1. 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.
2. Layer along middle of each rice paper: 2-ounces mango strips, 1/8-ounce small 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.
3. Gently roll “burrito style” keeping seam side down.
4. Split roll in half with a clean wet knife and serve with 3-ounces Thai Peanut Soba Noodles and 2-ounces Vietnamese Dipping Sauce.
5. Serve finished plate immediately.
6. 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:

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

TO PREPARE THAI PEANUT SOBA NOODLES: TO COOK NOODLES:

1. Bring water to a rolling boil.
2. Scatter noodles into boiling water and cook until tender, 3 to 4 minutes.
3. Drain immediately and cool quickly with cold water.

JUST BEFORE SERVICE:

1. Combine cooked noodles, cabbage, carrot, pepper, cucumber, Vietnamese Dipping Sauce, cilantro, mint, and lime juice.
2. Toss well to coat.
3. Hold refrigerated at 40℉F or below.
4. Shelf Life: Use within 48 hours. Chef Chuck Hatfield, Sodexo Corporate Services