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Turon (Plantain Egg Rolls)

4

24 min

Turon (Plantain Egg Rolls)

Turon (Plantain Egg Rolls) Photo 1

Category

Egg appetizer

Time

24 min

Serving

20 persons

Calories

145

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • white sugar: 1 cup
  • water: 0.25 cup
  • spring roll wrappers: 20 piece
  • plantains, peeled and quartered: 5 piece
  • brown sugar: 0.33333 cup
  • ½ cups vegetable oil: 1 piece

Metric Conversion

Stages of cooking

Turon (Plantain Egg Rolls) Photo 21
Turon (Plantain Egg Rolls) Photo 32
Turon (Plantain Egg Rolls) Photo 43
  1. Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
    Turon (Plantain Egg Rolls) Photo 2
  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.
    Turon (Plantain Egg Rolls) Photo 3
  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.
    Turon (Plantain Egg Rolls) Photo 4

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