Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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Vegetarian Summer Rolls



VEGETARIAN SUMMER ROLLS
The Big Bowl Restaurant Recipe

Noodle Filling:
7 ounces Pad Thai rice noodles
2 tablespoons peanut oil
3/4 teaspoon sesame oil
2 tablespoons lime juice
1/4 cup mixture of Thai basil and cilantro, roughly chopped
2 tablespoons julienne fresh mint leaves

To make one roll:
1 rice paper wrapper*
1 Bibb lettuce leaf
1 1/2 ounces noodle filling
1 ounce seasonal lettuce, shredded
1/2 ounce fresh bean sprouts
1/2 ounce julienne carrots
1 ounce seasonal vegetable blanched
3 pieces of julienne red pepper
1 tablespoon chopped peanuts

Fresh Pickles:
1 3/4 pound cucumbers, sliced thin
2 tablespoon kosher salt
1 cup rice vinegar, unseasoned
3/4 cup sugar
1/4 teaspoon kosher salt
2 teaspoon sesame oil
2 teaspoon peanut oil
1/2 dry thai chilies, toasted, ground

Cook rice noodles as directed on package (using by soaking in hot water for 30 minutes). Drain and place into a bowl with peanut oil, sesame oil. Toss together gently.

When noodles are cool to touch, add the lime juice, herb mix and mint. Toss together very gently, as you don’t want the noodles to break.

Fill a bowl or shallow pan large enough to dip a sheet of rice paper, with hot tap water. Taking the rice paper one sheet at a time, dip the rice paper sheet into the hot water. When it begins to soften, pull it out of the water, allow it to drain for a few seconds and spread it in front of you on a cutting board.

Put 1 bibb lettuce sheet on top of the rice paper and spread 1/3 cup of the noodle mixture and all remaining ingredients on top of that extending the width of the roll, 1 ½ inches below the midpoint of the wrapper. Then taking the rice paper from the bottom, fold it tightly over the filling. Tuck it in slightly under the filling and roll it up as tightly as you can. The lettuce leaf helps to keep it tight and enhances the texture of the salad.

* Rice paper, called banh trang or, sometimes “spring rolls skin,” comes in round packages of 12 ounces dried. The packages are of heavy clear plastic and hold about 25 of these paper-thin sheets.

Fresh Pickles:

Cucumbers
1.Toss cucumbers with kosher salt.
2.Let rest for 30 minutes.
Vinaigrette:
1. Mix all ingredients well.
Pickles for Service:
1. Squeeze excess water out of the cucumber.
2. Measure out 8 oz of cucumber slices.
3. Add ¼ cup of vinaigrette.
4. Pickles do not need refrigeration.

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