Cuban-style Spring Rolls

Ingredients

While the Chinese version of spring rolls typically includes ingredients like soy sauce and bean sprouts, the Cuban adaptation incorporates elements of Cuban cuisine such as plantains, black beans, and a touch of spice. The flavors are bolder and more vibrant, reflecting the lively spirit of Cuban cooking. We alse have the original recipe for Spring Rolls, so you can check it out.

• 12 spring roll wrappers 12 spring roll wrappers
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 ripe plantain, thinly sliced 1 ripe plantain, thinly sliced
• 1 cup (150g) diced cooked chicken 1 cup (150g) diced cooked chicken
• 1/2 cup (75g) diced red bell pepper 1/2 cup (75g) diced red bell pepper
• 1/2 cup (75g) diced onion 1/2 cup (75g) diced onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 15g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a skillet over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté until the vegetables are tender.
2. 2.
   Add the sliced plantain to the skillet and cook until golden brown. Remove from heat and set aside.
3. 3.
   In a separate bowl, combine the cooked black beans, diced chicken, ground cumin, paprika, cayenne pepper, salt, and pepper. Mix well.
4. 4.
   Lay a spring roll wrapper on a clean surface. Spoon a portion of the black bean and chicken mixture onto the center of the wrapper.
5. 5.
   Top with a spoonful of the sautéed plantain and vegetable mixture. Fold the sides of the wrapper towards the center, then roll tightly to enclose the filling.
6. 6.
   Repeat with the remaining wrappers and filling.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully place the spring rolls into the hot oil and fry until golden brown and crispy.
8. 8.
   Remove the spring rolls from the oil and drain on a paper towel-lined plate.
9. 9.
   Serve the Cuban-style Spring Rolls hot with your favorite dipping sauce.

Treat your ingredients with care...

• Plantain — Make sure the plantain is ripe but still firm for easy slicing and cooking.
• Black beans — If using canned black beans, rinse them thoroughly before using to remove excess sodium.
• Spring roll wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the rolls.

Tips & Tricks

• For a spicier kick, add a few drops of hot sauce or a pinch of chili flakes to the filling mixture.
• Serve the spring rolls with a refreshing mango salsa or a zesty lime dipping sauce.
• If you prefer a lighter version, you can bake the spring rolls in the oven instead of frying them.
• Experiment with different fillings such as shrimp, shredded pork, or roasted vegetables to create your own Cuban-inspired spring rolls.
• To make ahead, you can assemble the spring rolls and freeze them. Just thaw before frying or baking.

Serving advice

Serve the Cuban-style Spring Rolls as an appetizer or as part of a larger Cuban feast. They pair well with a side of rice and beans or a fresh tropical salad.

Presentation advice

Arrange the spring rolls on a platter and garnish with fresh cilantro leaves and a squeeze of lime juice for a vibrant and appetizing presentation.