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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


  1. Cut plantain into eight equal pieces length-wise and set aside.
  2. In a small pan, heat oil and lightly fry onions and garlic until they become tender then add the soy sauce
  3. Add chicken pieces, cabbage and chilli pepper. Sauté for two to three minutes, so that cabbage is still crunchy then take off heat.
  4. 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.
  5. Roll the spring rolls and seal the end. Brush spring rolls lightly with oil and place on an oven tray.
  6. Bake on one side for ten minutes, flip and bake on other side for additional ten minutes.
  7. Let cool for a minute and serve with soy sauce and chilli sauce on the side.


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