Plantain-California Avocado Rolls with Garden Cabbage Salad

HomeRecipesMeals & DishesAppetizersPlantain-California Avocado Rolls with Garden Cabbage Salad

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Serves: 4

Ingredients
Instructions

4 oz. ripe plantains, coarsely chopped 1/2 Fresh California Avocado*, peeled, seeded, cut into 4 wedges 4 spring roll wrappers** or egg roll wrappers 1 tsp. Extra virgin olive oil As needed Garden Cabbage Salad (recipe follows) As needed Mango chutney Garden Cabbage Salad (Yield: 1 cup) 2 cups green cabbage, finely shredded 1 cup red cabbage, finely shredded 1/2 cup carrots, fine julienne 1/4 cup chayote, julienne 1 Tbsp. Roma tomato, 1/4" dice 1 Tbsp. red bell pepper, fine julienne 1 tsp. Extra virgin olive oil 4 tsp. rice wine vinegar As needed Salt and pepper, to taste

Garden Cabbage Salad:

Combine the first 6 ingredients in a large bowl.
Whisk together the oil and vinegar, adding salt and pepper to taste. Pour the dressing over the salad, toss well.

To Assemble:

Preheat oven to 450° F.
Lay wrapper with corner pointing toward you on a clean surface. Place ¼ cup of plantain and 1 avocado wedge in the center of each wrapper. Fold bottom over filling. Fold both sides in toward filling, then continue rolling, sealing last corner with oil.
Place rolls on a baking sheet seam side down and bake for 8-10 minutes or until crispy.
Serve each roll with ¼ cup of the Garden Cabbage Salad and mango chutney.

*A large Fresh California Avocado weighs about 8 oz.
** If using the spring roll wrappers, soften in warm water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.