Search the recipe database
Source: MRS 2014
MRS: 563 — Poultry (500s)
Chicken Egg Roll
Meal Component Contribution:
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup other vegetable
Number of Portions: 50 Size of Portion: 1 egg roll
Recipe HACCP Process: #2 - Same day service
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup other vegetable
Number of Portions: 50 Size of Portion: 1 egg roll
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Egg Roll, Chicken, #92 | 50 egg roll(s) |
DIRECTIONS
1. | Bake egg rolls according to package and/or case directions. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Place egg rolls in steamtable pans. Loosely cover with foil or punch holes in aluminum foil to prevent product from becoming soggy. |
3. | Portion 1 egg roll per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup of vegetables. Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |
Nutrients Per Serving
Calories
223
Carbohydrates
25.00 g
Dietary Fiber
5.00 g
Protein
22.00 g
Sodium
364.00 mg
Total Fat
5.00 g
Sat. Fat
1.20 g
Trans Fat
0.00 g