A friend introduced me to a Filipino recipe called Turon, which is a sweet plantain spring roll treat. Immediately I saw the recipe, I knew what my version would taste like. Seeing as I don’t particularly like sweet recipes, I made a spicy version instead without the jackfruit and sugar. And in line with my (somewhat) healthy resolution, I also baked them instead of frying so they are still crispy without the greasiness of an average spring roll. It was my first time making spring rolls, and I was surprised at how easy it was to make them. And they tasted so good that I had eaten half of them before I finished the photo shoot. Out of the kindness of my heart, I kept the other half for bae, but somehow – and I don’t know how – I ended up eating most of his own too. Sorry.
I lied. I’m only sorry I didn’t eat them all. *evil laugh*
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 teaspoons crushed chilli pepper
- Chicken pieces (optional)
- 1/2 tablespoon oil
- Olive oil (for brushing)
- 1 tablespoon soy sauce
- Cut plantain into 8 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. Saute for 2-3 minutes, so that cabbage is still crunchy then take of heat
- Lay out spring roll sheets on a flat surface and place 1 piece of plantain on the lower left corner (as in pictures). Scoop 1 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 10 minutes, flip and bake on other side for additional 10 minutes
- Let cool for 1 minute and serve with soy sauce and chilli sauce on the side
Very nicely done Tatashey. Keep up the great work Sis.