As you may have noticed I havn’t added any recipes or recipe reviews since we’ve had not so good luck on our new recipes lately.
As we were out I finally found an Asian store so I could get some spring roll wraps/rice paper for these Plantain Egg-rolls my MIL makes. Mine didn’t come out the same since she fries hers and her wraps were different then the ones I got but these are wonderful!!! The sweetness comes from the over ripened plantain and heightened from being baked. Also with it only needing 2 ingredients it’s perfect for a fast dessert. Hubby LOVEs when I make these and this is the first time I made them to when Punkyroo can have some. It’s funny she just squeezed out all the plantain filling, she loved it. I love that it’s fast, healthy and it soothes Hubby and my sweet tooth.
- Plantains (1 plantain will make fillings for 8 rolls)
- Rice Paper or Spring Roll Wraps
Preheat over to 425*.I keep my wraps/paper in the freezer until I need them, put them in the fridge a day or 2 before you plan on making these if you have them in the freezer. Take your over-ripened plantain and unpeel it, cut the “meat” in half and then take the 2 ends and cut them in 4 strips so you will have 8 equal length and thickness strips (usually about 3 or so inches long).
If you are using rice paper you will need to dip the paper in water until you are able to scrunch it up without it breaking. Place it down on a clean surface and put one strip of plantain on the edge and fold up like a burito.
If you are using the square spring roll wraps make sure your surface is dry. Place a pointed corner facing you and put the plantain on the wrapper, and fold like a burrito and use a little bit of water to softend the end corner to stick to the “body”.
If you plan on uping the health value or just taste sprinkle your cinamon on top of the egg rolls now. Place your egg rolls on a lightly sprayd baking sheet. Place in the oven for 6 minutes and then take out and turn the egg rolls over for another 5 mintues. Some of the plantains may burst out of the wrap or paper, this is completely ok and normal. Let cool and eat. If you are using the rice paper, it may be slightly chewy, if you want more of a crunch use the wraps.
If you don’t mind it being fried. Here is what you do… Heat a large skillet on medium high heat. Add preferred oil in the pan so the eggrolls will be half deep in the oil. Fry each egg roll for about 3-6 minutes…or until it gets golden brown and flip to the next side and do the same. If you want to use cinamon you may want to either spinkle th ecinamon inside the egg roll or after it is fried. Take out of skillet and place on a paper towel laced plate.