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Plantain-California Avocado Rolls with Garden Cabbage Salad

Plantain-California Avocado Rolls with Garden Cabbage Salad


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Serving Size: 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, as needed
As needed 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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • Appetizers
  • asian
  • avocado slaw
  • bell peppers
  • cabbage
  • chef recipes
  • dairy free
  • foodservice
  • rice vinegar
  • spring roll wrappers
  • vegetables
  • vegetarian

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