PLANTAIN-CALIFORNIA AVOCADO ROLLS WITH GARDEN CABBAGE SALAD
Ingredients
- 4 oz. ripe plantains, coarsely chopped
- ½ Fresh California Avocado*, peeled, seeded, cut into 4 wedges
- 4 spring roll wrappers** or egg roll wrappers
- 1 tsp. extra virgin olive oil
- Garden Cabbage Salad (recipe follows)
- Mango chutney, as needed
-
Garden Cabbage Salad (Yield: 1 cup)
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- ½ cup carrots, fine julienne
- ¼ 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
- Salt and pepper, to taste
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.
Nutrition Information per Serving
There is no nutrition information available for this recipe.
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