Plantain Spring Roll Recipe – Cinnamon Sugar Indian Snack

Last Updated on 5 months ago by Neha Deshmukh

Plantain Spring Roll Recipe – Cinnamon Sugar Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s a little bit different, a little bit sweet, and totally satisfying. Well, let me introduce you to my Plantain Spring Rolls! They’re a fun fusion of Indian flavors and a classic Asian technique, and honestly, they disappeared within minutes the first time I made them. I first stumbled upon this idea trying to use up some super ripe plantains, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

These aren’t your average spring rolls! The sweetness of the plantain, combined with the warm spice of cinnamon and a touch of brown sugar, is just divine. Plus, the crispy, flaky wrapper gives it a wonderful texture. They’re surprisingly easy to make, even if you’ve never worked with spring roll wrappers before. And honestly, who doesn’t love a little bit of sweet and savory?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious rolls:

• 3 ripe plantains
• 1 tablespoon brown sugar
• 0.5 tablespoon cinnamon (about 2.5 grams)
• 9 spring roll wrappers
• 0.5 cup water (about 120ml)
• 4 cups canola oil (about 950ml) – for frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Plantains: You really want to use ripe plantains for this. They should be mostly black, but still firm. The riper they are, the sweeter they’ll be, and the easier they’ll be to work with. Think almost like a banana in terms of ripeness.
• Cinnamon: I love using Ceylon cinnamon for its delicate flavor, but any cinnamon will work beautifully.
• Spring Roll Wrappers: These can be a little tricky! Keep them covered with a damp cloth while you’re working to prevent them from drying out. You can find these in the refrigerated or frozen section of most Asian grocery stores.
• The Fusion: This recipe is all about blending flavors! The cinnamon-sugar rub is a nod to Indian sweets, while the spring roll wrapper brings in an East Asian element. It’s a surprisingly harmonious combination.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel your plantains and cut them into roughly 5-inch (12.5cm) long pieces. Don’t worry about them being perfect!
2. In a small plate, mix together the cinnamon and brown sugar. This is our sweet and spicy coating.
3. Now, cut your spring roll wrappers in half. This makes them easier to manage and gives you more rolls.
4. Rub each plantain piece generously with the cinnamon-sugar mixture. Get it all over! Then, place a coated plantain piece on a spring roll wrapper half.
5. Fold the wrapper edges over the plantain, sealing the ends with a little water. Just a tiny dab will do – it acts like glue.
6. Heat the canola oil in a deep pan over medium-high heat. You want it hot enough to fry, but not so hot that it burns the rolls.
7. Carefully fry the rolls in batches for about 1.5 minutes per side, or until they’re golden brown and crispy.
8. Drain the fried rolls on paper towels to remove any excess oil.
9. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature stays consistent and the rolls get nice and crispy.
• Keep wrappers covered: Seriously, a damp cloth is your best friend here. Dry wrappers are brittle and tear easily.
• Seal tightly: Make sure those spring roll ends are sealed well, or the filling might escape during frying.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Mild: If you’re not a huge cinnamon fan, reduce it to ¼ tablespoon.
• Sweetness Adjustment: Adjust the brown sugar to your liking. A little more for a sweeter roll, a little less if you prefer it less sweet.
• Gluten-Free Wrapper Options: Look for gluten-free spring roll wrappers – they’re becoming more widely available.
• Festival Adaptations: These are perfect for Diwali or Holi! They’re a fun, unique snack to offer guests. My aunt always makes a big batch for Diwali and they’re always gone in a flash.

Serving Suggestions

These plantain spring rolls are fantastic on their own, but they’re even better with a little something extra!

• Dipping Sauce: A simple honey-yogurt dip is amazing. Or, try a chocolate sauce for a truly decadent treat.
• With Chai: A warm cup of masala chai is the perfect accompaniment.
• As a Dessert: They make a surprisingly good dessert, especially after a spicy meal.

Storage Instructions

Leftovers? (If there are any!) Store cooled spring rolls in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, as they’ll lose some of their crispness over time. Reheating in a dry skillet can help restore some of the crunch.

FAQs

Let’s answer some common questions:

• What type of plantain is best for this recipe? Definitely ripe plantains! The blacker, the better. They should be soft but still hold their shape.
• Can I bake these instead of frying? You can, but they won’t get as crispy. Brush them with oil and bake at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
• How can I prevent the spring roll wrappers from getting soggy? Keep them covered with a damp cloth while you work, and don’t overfill the rolls.
• Can I make these ahead of time? You can assemble the rolls ahead of time and store them in the fridge, covered, for up to a few hours. Fry them just before serving.
• What dipping sauces pair well with these plantain spring rolls? Honey-yogurt, chocolate sauce, or even a simple dusting of powdered sugar are all delicious options!

Enjoy making (and eating!) these Plantain Spring Rolls. I hope they bring a little bit of joy to your kitchen! Let me know in the comments how they turn out for you.