Plantain-Avocado Rolls

Menu Part: 
Appetizer
Cuisine Type: 
Latin
Serves: 
4 servings

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.

Ingredients

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

Spring Rolls:
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
Mango chutney

Steps

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  

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources