Plantain Egg Rolls (Turon) recipe

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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

Nutrition Info

145.1 calories
carbohydrate: 32.5 g
cholesterol: 0.7 mg
fat: 1.9 g
fiber: 1.2 g
protein: 1.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 48.7 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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 1 inch from the near corner of the wrapper. Fold corner over the 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.

Recipe Yield

20 servings

Recipe Note

This is a Filipino dessert that has been my favorite 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.

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