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PLANTAIN-CALIFORNIA AVOCADO ROLLS WITH GARDEN CABBAGE SALAD
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Plantain-California Avocado Rolls with Garden Cabbage Salad

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

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Ingredients

  • 4.000 4 oz.
    ripe plantains, coarsely chopped
  • 0.500 ½
    Fresh California Avocado*, peeled, seeded, cut into 4 wedges
  • 4.000 4
    spring roll wrappers** or egg roll wrappers
  • 1.000 1 tsp.
    extra virgin olive oil
  • 0.000
    Garden Cabbage Salad (recipe follows)
  • 0.000
    Mango chutney, as needed
  • 0.000

    Garden Cabbage Salad (Yield: 1 cup)

  • 2.000 2 cups
    green cabbage, finely shredded
  • 1.000 1 cup
    red cabbage, finely shredded
  • 0.500 ½ cup
    carrots, fine julienne
  • 0.250 ¼ cup
    chayote, julienne
  • 1.000 1 Tbsp.
    Roma tomato, 1/4" dice
  • 1.000 1 Tbsp.
    red bell pepper, fine julienne
  • 1.000 1 tsp.
    extra virgin olive oil
  • 4.000 4 tsp.
    rice wine vinegar
  • 0.000
    Salt and pepper, to taste

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Instructions

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.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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