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Plantain Egg Rolls (Turon)

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Marianne Daretzes

"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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Ingredients

24 m servings 145 cals
Original recipe yields 20 servings

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Directions

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  • Prep

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  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.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts


Per Serving: 145 calories; 1.9 g fat; 32.5 g carbohydrates; 1.4 g protein; < 1 mg cholesterol; 49 mg sodium. Full nutrition

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