PLANTAIN-CALIFORNIA AVOCADO ROLLS WITH GARDEN CABBAGE SALAD

Ingredients

• 4.0004 oz. ripe plantains, coarsely chopped
• 0.500½ Fresh California Avocado*, peeled, seeded, cut into 4 wedges
• 4.0004 spring roll wrappers** or egg roll wrappers
• 1.0001 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)

• 2.0002 cup green cabbage, finely shredded
• 1.0001 cup red cabbage, finely shredded
• 0.500½ cup carrots, fine julienne
• 0.250¼ cup chayote, julienne
• 1.0001 Tbsp. Roma tomato, 1/4" dice
• 1.0001 Tbsp. red bell pepper, fine julienne
• 1.0001 tsp. extra virgin olive oil
• 4.0004 tsp. rice wine vinegar
• 0.000 Salt and pepper, to taste

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.