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Chicken Egg Roll - 2 Egg Rolls
2 oz. eq. meat/meat alternate, 2 oz. eq. enriched grains, ΒΌ cup other vegetable
Number of Portions: 50 Size of Portion: 2 egg rolls
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Egg Roll, Chicken, #1106 | 100 egg rolls |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
DIRECTIONS
1. | Preheat the over to the desired temperature. |
2. | Place frozen egg rolls on sheet pan lined with parchment paper or sprayed with food release spray. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | Bake the egg rolls according to the directions on the package and/or case. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer's instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Place the egg rolls in steamtable pans. Loosely cover them with aluminum foil or punch holes in aluminum foil to prevent the product from becoming soggy. |
5. | Portion 2 egg rolls per serving. Each portion provides 2 oz. eq. meat/meat alternate, 2 oz. eq. enriched grains, ¼ cup of other vegetable. Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
- Prepare the Egg Rolls for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Purchasing Guide
Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.