This global take on spring rolls incorporates ripe plantains and ripe avocado into the filling for a Latin twist. The spring roll wrappers themselves are naturally gluten-free—most are made with rice flour and tapioca starch. Chef Dwayne Allen, of The Breadfruit, Phoenix, Ariz., created a crisp and tangy salad to serve alongside, using red and green cabbage, chayote, carrots and red pepper that saturates the plate with color.
Garden Cabbage Salad:
2 cups finely shredded green cabbage
1 cup finely shredded red cabbage
½ cup julienne carrots
¼ cup julienne chayote
1 tbsp. finely diced Roma tomato
1 tbsp. julienne red bell pepper
1 tsp. extra virgin olive oil
4 tsp. rice wine vinegar
Salt and pepper
4 oz. ripe plantains, coarsely chopped
½ fresh California avocado, peeled, seeded and cut into 4 wedges
4 spring roll wrappers
1 tsp. extra-virgin olive oil
1. Prepare Garden Cabbage Salad: In large bowl, combine first 6 ingredients.
2. Whisk together oil and vinegar for dressing; add salt and pepper to taste. Pour dressing over cabbage mixture; toss well to combine.
3. Preheat oven to 450°F. On clean surface, lay 1 wrapper with corner pointing toward you. Place ¼ cup plantain and 1 avocado wedge in center of wrapper; fold bottom over filling. Fold both sides in toward filling; continue rolling, sealing last corner with oil. Repeat with remaining wrappers and filling.
4. Place rolls on baking sheet, seam-side down. Bake 8-10 min. until crispy.
5. Serve each roll with ¼ cup Garden Cabbage Salad and mango chutney.
Recipe by Chef Dwayne Allen, The Breadfruit, Phoenix, Ariz.
Photo and recipe courtesy of California Avocado Commission