Turon (Plantain Egg Rolls)
Since my childhood, I've cherished Filipino-style fried plantain egg rolls as my go-to dessert. These treats feature a crispy, sugary exterior encasing soft, warm plantains. Preparing them becomes effortless when you have all your ingredients ready in advance, and you can even freeze them in bulk, frying them straight from the freezer without any need for defrosting.
Ingredients
- 1 cup white sugar
- ¼ cup water
- 20 spring roll wrappers
- 5 plantains peeled and quartered.
- ⅓ cup brown sugar
- 1 ½ cups vegetable oil
Instructions
- Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
- Place 1 wrapper on a clean work surface with 1 corner facing you. Coat 1 plantain piece in sugar; place on wrapper 1 inch from corner facing you. Fold corner over plantain; roll up halfway. Fold in 2 side corners; continue rolling until near the top. Moisten top corner with wet fingers; finish rolling. Repeat with remaining wrappers.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place egg rolls in a single layer; fry until golden brown on the bottom, 2 to 3 minutes. Flip; sprinkle with brown sugar. Fry 2 to 3 minutes more. Transfer egg rolls to a plate.
Nutrition
Calories: 145kcalCarbohydrates: 33gProtein: 1gFat: 2gCholesterol: 1mgSodium: 49mgPotassium: 235mgFiber: 1gSugar: 20gVitamin C: 8mgCalcium: 8mgIron: 1mg
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