Plantain-California Avocado Rolls with Garden Cabbage Salad
Ingredients
Serves:
4
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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
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.
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