Baked Plantain Spring Rolls
A friend introduced me to a Filipino recipe called Turon, which is a sweet plantain spring roll treat. As soon as I saw the recipe, I knew what my version would taste like. And in line with my (somewhat) healthy resolutions, I baked them instead of frying so they are still crispy without the greasiness of an average spring roll. Here’s the recipe below, enjoy!
- 1/2 ripe plantain
- 8 spring roll sheets (found at local grocery store/Asian store)
- Handful shredded cabbage
- Sliced onions
- 1 minced garlic clove
- 2 tsps crushed chilli pepper
- Chicken pieces (optional)
- 1/2 tbsp oil
- Olive oil (for brushing)
- 1 tbsp soy sauce
- Cut plantain into eight equal pieces length-wise and set aside.
- In a small pan, heat oil and lightly fry onions and garlic until they become tender then add the soy sauce
- Add chicken pieces, cabbage and chilli pepper. Sauté for two to three minutes, so that cabbage is still crunchy then take off heat.
- Lay out spring roll sheets on a flat surface and place one piece of plantain on the lower left corner. Scoop one tablespoon of the chicken and veggies and place beside the plantain.
- Roll the spring rolls and seal the end. Brush spring rolls lightly with oil and place on an oven tray.
- Bake on one side for ten minutes, flip and bake on other side for additional ten minutes.
- Let cool for a minute and serve with soy sauce and chilli sauce on the side.