Plantain-California Avocado Rolls with Garden Cabbage Salad

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


Garden Cabbage Salad:

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

To Assemble:

  1. Preheat oven to 450° F.
  2. 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.
  3. Place rolls on a baking sheet seam side down and bake for 8-10 minutes or until crispy.
  4. 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.

Dwayne Allen

Dwayne Allen,Chef/Owner, The Breadfruit, Phoenix AZ

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