A cinnamon-sugary twist on a classic Filipino recipe called "turon." These fried, plantain-filled egg rolls are hot, crispy, sweet, and satisfying. For an extra special dessert, serve them alongside vanilla ice-cream, with chocolate or caramel sauce drizzled on top.
Roll each piece of plantain in a shallow dish containing 1/2 cup of sugar, ensuring each piece is fully coated.
Place plantain horizontally on lower third of a spring roll wrapper. Roll once, then fold in the sides, and continue to roll up like a burrito until closed. Dab a small amount of water on the free edge to seal the roll shut.
Heat about 1/2-inch of vegetable oil in a shallow frying pan.
In the meantime, combine remaining 1/2 cup of sugar with ground cinnamon to create a cinnamon-sugar mixture. Add more cinnamon, if you desire a stronger cinnamon taste.
Once oil has been heated, fry each eggroll until golden brown, about 1-2 minutes per side.
As soon as each eggroll finishes cooking, allow any excess oil to drip off, then immediately coat in the cinnamon-sugar mixture.
Serve immediately. Optional: serve with vanilla ice-cream and chocolate or caramel drizzle.
Servings 0