Caribbean Spinach Plantain Rolls Recipes

PLANTAIN EGG ROLLS (TURON)

Steps:

• Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
• Place 1 wrapper on a clean work surface with 1 corner facing you. Coat 1 plantain piece in sugar; place 1 inch from the near corner of the wrapper. Fold corner over the plantain; roll up halfway. Fold in 2 side corners; continue rolling until near the top. Moisten top corner with wet fingers; finish rolling. Repeat with remaining wrappers.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place egg rolls in a single layer; fry until golden brown on the bottom, 2 to 3 minutes. Flip; sprinkle with brown sugar. Fry 2 to 3 minutes more. Transfer egg rolls to a plate.

CARIBBEAN SPINACH PLANTAIN ROLLS

Steps:

• 1.Cut the each plantains lengthways into 4~5slices.
• 2.Do pan frying the slices of plantain on both sides.
• 3.Stir the onion, garlic, and spinach and season them with salt and pepper.
• 4.Make the fried plantains into rings with toothpick, then pack each ring with cooked spinach.
• 5.Put the rolls into the egg beaten and flour, then fry them until golden brown.
• Cooking tip: You can cook some herbs with the spinach. After cooking the spinach, remove the excess moisture.

HONEY-BAKED PLANTAIN ROLLS (ST. VINCENT -- CARIBBEAN)

Steps:

• Preheat oven to 325 degrees F & grease the bottom of a 13"x9" baking dish.
• Wash & boil plantains in their skins, about 5 minutes, then cool & peel before cutting each into 5 lengthwise strips.
• Roll each strip lengthwise, fastening with a toothpick if necessary, then arrange in the prepared baking dish.
• Melt the margarine, then add lemon or lime juice & then the honey, mixing well.
• Generously brush the plantain rolls with this honey mixture & bake 15-20 minutes or until golden brown. After the first 10 minutes, brush the rolls with the remainder of the honey mixture.

PLANTAIN CHICKEN ROLLS

Steps:

• Peel plantain and cut in half lengthwise.
• Remove vein and discard.
• In a large saucepan, add cut plantains; cover with water and bring to boil.
• Add salt, cover and continue to cook for about 3 minutes or until done.
• To test for doneness, insert a fork into the plantain and it should penetrate easily.
• Remove plantain into a large mixing bowl.
• Mash plantain.
• Add egg and mix thoroughly until well blended.
• Preheat oven to 350 degrees F.
• Prepare a cookie sheet by lining with 2 pieces of parchment paper.
• Spread the plantain mixture over the entire area of the cookie sheet until about 1/4 inch thick; set aside.
• In a large frying pan add chicken, sprinkle with salt and pepper.
• Add bay leaf, butter and water and bring to boil.
• Reduce heat to medium; cover, but leave a slight opening for steam to escape.
• Cook for 5 minutes.
• Add onion and continue to cook for another 10 to 12 minutes or until chicken is cooked through.
• Add additional water if required while cooking, (DO NOT LET DRY.).
• When chicken is done, remove and let cool for a few minutes in order to handle.
• Shred chicken into a mixing bowl.
• Remove bay leaf and discard.
• Remove onions from frying pan with a slotted spoon and add to the chicken.
• Make sure the onions are quite dry when adding to the shredded chicken.
• Add mixed vegetables and mix well to blend.
• Spoon mixture over the prepared plantain leaving about 3 inches from each end and 2 inches from the sides.
• Begin rolling plantain over vegetables, using the parchment paper to assist.
• Remove parchment paper as you are rolling.
• Leave rolled plantain on the cookie sheet.
• Bake in preheated 350 degrees F oven for 6 to 8 minutes or until golden brown.
• Remove from oven and let sit for 5 minutes to rest.
• Cut into 1 inch slices and serve.
• Serve with cooked rice or with a salad.