Recipe courtesy of Jordan Andino
Turon (Sweetened Jackfruit and Plantain Dessert Rolls)
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- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 291
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 48 mg
- Sodium
- 38 mg
- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 291
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 48 mg
- Sodium
- 38 mg
Ingredients
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Directions
- Drain the sweetened jackfruit and shred the jackfruit into strips. Peel the plantains and halve them crosswise, then cut each half lengthwise into 4 pieces. Unwrap the spring roll wrappers and work with one wrapper at a time, placing a damp paper towel over the top to keep from drying out.
- To assemble: Prepare an egg wash by whisking together the egg with 1 tablespoon water in a small bowl. Place a wrapper on a cutting board of flat surface with one of the “points” facing you. Begin laying 1 to 3 pieces of plantain in the middle of the wrapper lengthwise, adding some jackfruit on top in a line. Sprinkle with a little brown sugar.
- To roll: Bring the bottom point to the center over the fillings then brush the egg wash on the perimeter of the top point. Bring each side over the center and roll into a tight “cigar-like” shape. Repeat with the remaining wrappers, plantains and jackfruit. Brush the turons on both sides with the remaining egg wash and coat them with the remaining brown sugar.
- In a saucepan, melt the clarified butter over medium-low heat. Working in batches, cook the turon until caramelized and golden brown. Serve warm with ice cream or whipped cream if using.
Cook’s Note
The darker the peel, the sweeter and softer the plantain.
