Print: Turon (Plantain Egg Rolls)

Filipino-style, fried plantain egg rolls have been my favorite dessert since I was a child. Crispy, sugary shells with soft and warm plantains inside. They are a breeze to make when you have everything set up in advance. They can be frozen in bulk and fried without any defrosting.

Prep

24 min

Cook

54 min

Servings

Difficulty

Medium

Ingredients

1 cup white sugar
0.25 cups water
20 springs roll wrappers
5 plantains , peeled and quartered
0.33 cups brown sugar
1.5 cups vegetable oil

Instructions

1 Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
2 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.
3 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/turon-plantain-egg-rolls