Puerto Rican Style Spring Rolls

Ingredients

While the Chinese version of Spring Rolls typically features a combination of vegetables and meat wrapped in a thin pastry and deep-fried, our Puerto Rican adaptation infuses the rolls with the vibrant flavors of the Caribbean. We incorporate local ingredients such as plantains, yuca, and sofrito, giving these spring rolls a unique twist that celebrates the rich culinary heritage of Puerto Rico. We alse have the original recipe for Spring Rolls, so you can check it out.

• 10 spring roll wrappers 10 spring roll wrappers
• 1 cup (235ml) cooked and shredded chicken 1 cup (235ml) cooked and shredded chicken
• 1 cup (235ml) cooked and peeled shrimp, chopped 1 cup (235ml) cooked and peeled shrimp, chopped
• 1 ripe plantain, thinly sliced 1 ripe plantain, thinly sliced
• 1 cup (235ml) yuca, boiled and mashed 1 cup (235ml) yuca, boiled and mashed
• 1/2 cup (120ml) sofrito (Puerto Rican seasoning blend) 1/2 cup (120ml) sofrito (Puerto Rican seasoning blend)
• 1/4 cup (60ml) chopped cilantro 1/4 cup (60ml) chopped cilantro
• 1/4 cup (60ml) diced red bell pepper 1/4 cup (60ml) diced red bell pepper
• 1/4 cup (60ml) diced green bell pepper 1/4 cup (60ml) diced green bell pepper
• 1/4 cup (60ml) diced onion 1/4 cup (60ml) diced onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) 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: 14g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, red bell pepper, and green bell pepper. Sauté until the vegetables are tender.
2. 2.
   Add the shredded chicken, chopped shrimp, sofrito, and cilantro to the skillet. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring well to combine all the flavors. Remove from heat and set aside.
3. 3.
   Take a spring roll wrapper and place it on a clean surface. Arrange a few slices of plantain and a spoonful of mashed yuca in the center of the wrapper.
4. 4.
   Spoon a generous amount of the chicken and shrimp mixture on top of the plantain and yuca.
5. 5.
   Fold the sides of the wrapper over the filling, then roll it tightly from bottom to top, sealing the edges with a bit of water.
6. 6.
   Repeat the process with the remaining wrappers and filling.
7. 7.
   In a deep pan or wok, heat vegetable oil over medium-high heat. Carefully place the spring rolls in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
8. 8.
   Serve the Puerto Rican Style Spring Rolls hot and crispy, alongside your favorite dipping sauce or salsa.

Treat your ingredients with care...

• Plantain — Choose ripe plantains with yellow skin for a sweeter flavor. If you can't find plantains, you can substitute with ripe bananas.
• Yuca — Make sure to peel and boil the yuca until it's soft and mashable. Remove any tough fibers before using.
• Sofrito — If you can't find pre-made sofrito, you can make your own by blending together onions, garlic, bell peppers, cilantro, and culantro (if available).

Tips & Tricks

• To ensure crispy spring rolls, make sure the oil is hot enough before frying.
• If you prefer a lighter version, you can bake the spring rolls in a preheated oven at 200°C (400°F) for about 20 minutes, flipping halfway through.
• Serve the spring rolls immediately after frying or baking for the best texture.

Serving advice

Serve the Puerto Rican Style Spring Rolls as an appetizer or main course. They pair well with a side of rice and beans or a fresh tropical salad.

Presentation advice

Arrange the spring rolls on a platter, garnished with fresh cilantro leaves and a squeeze of lime juice. Serve with your favorite dipping sauce or salsa on the side.