Plantain and Egg Breakfast Rolls(dodo egg rolls)

To store leftover plantain and egg breakfast rolls, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to wrap each roll tightly in plastic wrap before placing them in a freezer-safe bag.

Yes, plantain and egg breakfast rolls are naturally gluten-free since they are made with plantains and eggs. Just ensure that any additional ingredients, like seasonings or oils, are also gluten-free to maintain dietary compatibility.

If you don't have olive oil on hand, you can substitute it with other cooking oils such as coconut oil, vegetable oil, or canola oil. Each will give a slightly different flavor, but they will all work well for frying the rolls.

Plantain and egg breakfast rolls pair wonderfully with a fresh salad, avocado slices, or a side of salsa for added flavor. You can also serve them with a dipping sauce like garlic mayo or a spicy chili sauce for an extra kick.

To achieve crispy plantain and egg breakfast rolls, make sure to fry them on low heat to allow the outside to crisp up without burning. Additionally, ensure that the oil is hot enough before adding the rolls, and turn them intermittently to achieve an even golden-brown color.