When you have a craving for something sweet and crunchy, making this filipino turon recipe is just what you need! These crispy, caramelly plantain rolls, known as Turon, (pronounced too-roon), in Filipino cuisine, is typically served for merienda (Filipino afternoon snack) or dessert. Turon is one of the easiest desserts you can make! There are only a few ingredients required and does not take a lot of time to prepare. We made turon at home throughout our childhood especially for holidays and birthdays. It was always a real treat having freshly made turon as our snack or dessert. In traditional turon there are both plantains and jackfruit. However, the addition of jackfruit is optional. We opted to keep it super simple and only used plantains but by adding jackfruit makes it extra tasty.
When the oil has reached the proper temperature, gently place the turon rolls seam side down into pot. Do not overcrowd the pan with turon and place only small batched at a time. Cook on each side for 1to 2 minutes until golden in color. Place on a wire rack set over a paper towel lined baking sheet to drain. Check the temperature again before repeating with remaining turon. a candy thermometer to monitor oil temperature.
When the oil has reached the proper temperature, gently place the turon rolls seam side down into pot. Do not overcrowd the pan with turon and place only small batched at a time. Cook on each side for 1to 2 minutes until golden in color. Place on a wire rack set over a paper towel lined baking sheet to drain. Check the temperature again before repeating with remaining turon.
Once, the turon is cooked, remove from the oil. After all the turon rolls are cooked, place 1/3 cup of sugar in the hot oil and re-add the turon the oil coating the the turon on each side with the sugar-oil (caramel) for 10 seconds on each side.
Crispy Caramel Plantain Rolls (Filipino Turon)
INGREDIENTS
FOR THE TURON:
3 large ripe plantains
spring roll wrappers or lumpia wrappers
1 1/2 c organic cane sugar or granulated sugar
1 egg
Optional: 1 can of jackfruit
FOR THE CARAMEL COATING:
1/3 cup granulated sugar
Oil for frying
DIRECTIONS
Peel each plantain and cut down the center of the length of the plantain. Cut each again in 3 parts. For each plantain you should have 6 pieces.
Coat each plaintain slice in sugar. If using jackfruit, strain the liquid from the can and coat jackfruit with sugar as well.
Place square lumpia wrapper on work surface with one point of the square facing you. Coat saba banana with brown sugar and place Place the plantain horizontally on lower 1/3 of lumpia wrapper. Place the jackfruit if also adding this ingredient.
Fold the tip of the square wrapper up to cover the banana. Fold the tip of the right side and then fold theleft side over. This will form an envelope shape.
Next, using both hands, roll the wrapper into a log. Be sure to roll tight enough so that the wrapper will not come loose.
Moisten the top tip of the wrapper with water and continue to roll the wrapper up to seal.
Repeat steps 3 through 6 with remaining ingredients.
Preheat the fryer to about 350 degrees F. begin by adding about 1/2-inch to 1-inch of vegetable oil to heavy bottomed frying pan (for example, a cast iron pan or dutch oven). Set over medium heat and bring oil to a temperature of 350°F (175°C). It is best to keep this temperature the entire time when frying. You can do this by using a candy thermometer to monitor oil temperature.
When the oil has reached the proper temperature, gently place the turon rolls seam side down into pot. Do not overcrowd the pan with turon and place only small batched at a time. Cook on each side for 1to 2 minutes until golden in color. Place on a wire rack set over a paper towel lined baking sheet to drain. Check the temperature again before repeating with remaining turon.
Once the turon is golden brown, remove from the oil and place the turon on a wire rack. Repeat and fry all the turon rolls.
Once all the turon are removed from the oil, add the 1/3 sugar to the hot oil and stir. Immediately add the turon back to the oil coating each side for 10 seconds with the caramel (sugar-oil) mixture. Then remove from oil and place onto a wire rack to cool.
NOTES:
When frying the turon, begin by adding about 1/2-inch to 1-inch of vegetable oil to heavy bottomed frying pan (for example, a cast iron pan or dutch oven). Set over medium heat and bring oil to a temperature of 350°F (175°C). It is best to keep this temperature the entire time when frying. You can do this by using a candy thermometer to monitor oil temperature.
When the oil has reached the proper temperature, gently place the turon rolls seam side down into pot. Do not overcrowd the pan with turon and place only small batched at a time. Cook on each side for 1to 2 minutes until golden in color. Place on a wire rack set over a paper towel lined baking sheet to drain. Check the temperature again before repeating with remaining turon.
The sugar-oil mixiture should be whisked so that the sugar melt. It will not evenly coat the roll but rather it will look like areas of caramel drizzle as the outter coating.
Finally, serve warm, or at room temperature and enjoy the sweet crunch!
XoXo
Ali & Marissa
