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
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Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
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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.
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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.
