10 Delicious Plantain Egg Rolls Turon Recipes

Just when you thought plantains couldn’t get any more delicious, we’ve rolled them up with a sweet or savory twist in these 10 mouthwatering egg rolls turon recipes! Perfect for those cozy nights in or as a standout snack for your next gathering, each recipe promises a crispy, golden bite that’s hard to resist. Dive in and discover your new favorite way to enjoy this versatile fruit!

Classic Plantain Egg Rolls Turon with Brown Sugar

Hold onto your forks, folks, because we’re about to dive into a crispy, sweet, and utterly irresistible treat that’ll have you questioning why you ever settled for plain old egg rolls. Classic Plantain Egg Rolls Turon with Brown Sugar is here to shake up your snack game, and trust us, your taste buds will thank you.

Ingredients

• 4 ripe plantains (look for ones with black spots for maximum sweetness)
• 1 cup brown sugar (pack it like you mean it)
• 12 egg roll wrappers (keep them under a damp towel to prevent drying)
• 1 tsp cinnamon (because why not spice things up?)
• 1 cup water (for sealing the wrappers)
• 2 cups vegetable oil (or any neutral oil for frying)

Instructions

1. Peel the plantains and slice them lengthwise into thin strips, about 1/4 inch thick.
2. Lay an egg roll wrapper on a clean surface, place a few plantain strips in the center, sprinkle with brown sugar and a pinch of cinnamon.
3. Dip your finger in water and moisten the edges of the wrapper, then fold the sides over the filling and roll tightly from the bottom up.
4. Heat the oil in a deep fryer or large skillet to 350°F – a candy thermometer is your best friend here.
5. Fry the turon in batches for about 3-4 minutes, or until golden brown and crispy, turning once for even cooking.
6. Drain on paper towels to remove excess oil – because nobody likes a greasy surprise.

Crispy on the outside, gooey with melted brown sugar on the inside, these turon are a textural dream. Serve them with a scoop of vanilla ice cream for a dessert that’s basically a hug in food form.

Chocolate Drizzled Plantain Egg Rolls Turon

Prepare to have your taste buds do a happy dance with this Chocolate Drizzled Plantain Egg Rolls Turon, a delightful twist on the classic Filipino snack that’s sure to become your new guilty pleasure. Perfectly crispy on the outside, sweet and gooey on the inside, and with that irresistible chocolate drizzle, it’s like the snack version of a fireworks show in your mouth.

Ingredients

• 4 ripe plantains (the blacker, the sweeter!)
• 1 cup brown sugar (pack it like you mean it)
• 12 egg roll wrappers (or spring roll wrappers for a lighter crunch)
• 1/2 cup water (for sealing the wrappers)
• 1 cup vegetable oil (or any neutral oil for frying)
• 1/2 cup chocolate chips (melted, for drizzling – because everything’s better with chocolate)

Instructions

1. Peel the plantains and slice them lengthwise into thin strips, about 1/4 inch thick.
2. Lay an egg roll wrapper on a clean surface, place a plantain strip in the center, and sprinkle with a generous pinch of brown sugar.
3. Fold the sides of the wrapper inward, then roll it up tightly, sealing the edge with a dab of water to keep it closed.
4. Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F (use a thermometer for accuracy).
5. Fry the egg rolls in batches, turning occasionally, until they’re golden brown and crispy, about 3-4 minutes per batch.
6. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
7. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
8. Drizzle the melted chocolate over the cooled egg rolls with a spoon or piping bag for that fancy touch.

Absolutely divine when served warm, the contrast between the crispy wrapper, sweet plantain, and rich chocolate is nothing short of magical. Try serving these at your next gathering and watch them disappear faster than you can say ‘Turon’!

Spicy Plantain Egg Rolls Turon with Chili Flakes

Oh boy, are you in for a treat! These Spicy Plantain Egg Rolls Turon with Chili Flakes are like a party in your mouth, where the plantains bring the sweetness, the chili flakes bring the heat, and the crispy wrapper is the dance floor. Perfect for when you want to spice up your snack game or impress your friends with your culinary creativity.

Ingredients

• 2 ripe plantains, sliced into 1/2-inch thick pieces (the riper, the sweeter)
• 1 cup brown sugar (pack it like you mean it)
• 1 tsp chili flakes (or more if you’re feeling daring)
• 12 egg roll wrappers (because we’re not making spring rolls today)
• 1/2 cup water (for sealing the wrappers)
• 1 cup vegetable oil (or any neutral oil for frying)

Instructions

1. In a bowl, toss the plantain slices with brown sugar and chili flakes until they’re well coated. Let them sit for 5 minutes to get friendly.
2. Place an egg roll wrapper on a clean surface. Put 2-3 sugar-coated plantain slices in the center. Fold the sides over the filling, then roll tightly. Seal the edge with a bit of water. Repeat until all wrappers are used.
3. Heat oil in a deep pan to 350°F. The oil should be hot but not smoking – test it with a small piece of wrapper; if it sizzles, you’re good to go.
4. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Don’t overcrowd the pan, or they’ll steam instead of fry.
5. Remove with a slotted spoon and drain on paper towels. Let them cool for a minute unless you’re a fan of molten sugar burns.

Every bite of these turon is a crunchy, sweet, and spicy adventure. Serve them with a drizzle of chocolate sauce for a decadent twist or a scoop of vanilla ice cream to cool down the heat. Either way, they’re guaranteed to disappear faster than you can say ‘more please!’

Cheesy Plantain Egg Rolls Turon with Cheddar

Now, who said egg rolls can’t have a little tropical twist and a cheesy surprise? Dive into the world of ‘Cheesy Plantain Egg Rolls Turon with Cheddar’ where sweet meets savory in a crispy, golden package that’s bound to disappear faster than you can say ‘more please!’

Ingredients

• 2 ripe plantains (yellow with black spots for perfect sweetness)
• 1 cup shredded cheddar cheese (sharp for a flavor punch)
• 12 egg roll wrappers (keep them covered to prevent drying)
• 1 tbsp water (for sealing the wrappers)
• 1 cup vegetable oil (or any neutral oil for frying)
• 1 tsp sugar (optional, for extra caramelization)

Instructions

1. Peel the plantains and slice them into 12 even pieces lengthwise. Pro tip: A slight diagonal cut increases the surface area for more caramelization.
2. Lay an egg roll wrapper on a clean surface, place a plantain slice near the bottom, sprinkle with a pinch of sugar if using, and top with a generous pinch of cheddar cheese.
3. Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal the edge with a dab of water. Repeat with all wrappers.
4. Heat oil in a deep pan to 350°F over medium heat. The oil should sizzle when a small piece of wrapper is dropped in.
5. Fry the rolls in batches for 2-3 minutes per side until golden brown and crispy. Don’t overcrowd the pan to ensure even cooking.
6. Drain on paper towels to remove excess oil. Let them sit for a minute; the filling will be molten hot!

Absolutely irresistible, these rolls offer a crunchy exterior with a gooey, sweet, and savory center. Serve them with a side of spicy mayo or a drizzle of honey for an extra flavor dimension that’ll have everyone asking for your secret.

Vegan Plantain Egg Rolls Turon with Coconut Sugar

So, you think you’ve seen all there is to see in the world of vegan desserts? Think again! These Vegan Plantain Egg Rolls Turon with Coconut Sugar are here to shake up your snack game with their crispy exterior and sweet, gooey center. Perfect for when you’re craving something indulgent but still want to keep it plant-based.

Ingredients

• 2 ripe plantains (look for ones with black spots for maximum sweetness)
• 1/2 cup coconut sugar (or brown sugar as a substitute)
• 1 tsp cinnamon (because what’s life without a little spice?)
• 8 egg roll wrappers (check the label to ensure they’re vegan)
• 1/4 cup water (for sealing the wrappers)
• 1 cup vegetable oil (or any neutral oil for frying)

Instructions

1. Peel the plantains and slice them lengthwise into thin strips, about 1/4 inch thick.
2. In a small bowl, mix the coconut sugar and cinnamon together. This will be your sweet, spicy filling.
3. Lay an egg roll wrapper on a clean surface. Place a few plantain strips in the center, then sprinkle generously with the sugar mixture.
4. Dip your finger in water and moisten the edges of the wrapper. Fold the sides inward, then roll tightly from the bottom up to enclose the filling.
5. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. A candy thermometer is your best friend here.
6. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side. Don’t overcrowd the pan!
7. Remove with a slotted spoon and drain on paper towels. Let them cool for a minute—unless you’re into molten sugar burns.

The first bite is a crunch followed by a sweet, cinnamon-y explosion that’ll have you reaching for another. Serve these bad boys with a scoop of vegan ice cream for an extra decadent treat, or enjoy them as is—because let’s be honest, they’re perfect on their own.

Nutella Stuffed Plantain Egg Rolls Turon

Buckle up, buttercups, because we’re about to take your taste buds on a joyride with these Nutella Stuffed Plantain Egg Rolls Turon. Imagine the crispy, golden exterior of an egg roll giving way to the sweet, gooey hug of Nutella and the caramelized goodness of ripe plantains. It’s like a dessert decided to dress up as a snack, and honestly, we’re here for it.

Ingredients

• 4 ripe plantains (the blacker, the better for sweetness)
• 1/2 cup Nutella (or any chocolate hazelnut spread, because let’s be real, it’s all gold)
• 12 egg roll wrappers (keep them under a damp towel to prevent drying out)
• 1/4 cup water (for sealing the wrappers, just a dab’ll do ya)
• 2 cups vegetable oil (or any neutral oil for frying, because we’re not making salad here)

Instructions

1. Peel the plantains and slice them lengthwise into thin strips, about 1/4 inch thick. Pro tip: A slightly angled cut gives you more surface area for that caramelized goodness.
2. Lay out an egg roll wrapper on a clean surface with one corner pointing towards you. Place a plantain strip near the bottom corner, then dollop about 1 teaspoon of Nutella on top of it. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Use a dab of water to seal the final corner. Repeat until all wrappers are filled. Remember, tight rolls prevent Nutella leaks during frying – and nobody wants that.
3. Heat the vegetable oil in a deep fryer or large pot to 350°F. Use a candy thermometer to keep the temperature steady; too hot and they’ll burn, too cool and they’ll soak up oil like a sponge.
4. Fry the egg rolls in batches, about 3-4 at a time, for 2-3 minutes or until golden brown and crispy. Don’t crowd the pot, or you’ll drop the oil temperature and end up with soggy rolls. And let’s be honest, soggy is only good for memes, not food.
5. Remove the egg rolls with a slotted spoon and drain on paper towels. Let them cool for a minute unless you fancy a molten Nutella burn – we don’t judge.

Ready to dive in? These turon are a textural dream – crispy on the outside, with a warm, melty center that’s like a secret handshake between dessert and snack time. Serve them with a scoop of vanilla ice cream for a contrast that’ll make your heart sing, or just eat them straight off the plate while nobody’s looking. We won’t tell.

Pineapple Glazed Plantain Egg Rolls Turon

Buckle up, flavor adventurers! We’re about to take your taste buds on a tropical joyride with these Pineapple Glazed Plantain Egg Rolls Turon. Imagine the sweet, caramelized goodness of plantains, hugged by a crispy egg roll wrapper, and then dunked in a glossy, tangy pineapple glaze. Yes, it’s as dreamy as it sounds.

Ingredients

• 4 ripe plantains (look for ones with black spots for maximum sweetness)
• 1 cup brown sugar (pack it like you mean it)
• 1/2 cup pineapple juice (fresh or bottled, but no cheating with pineapple soda)
• 12 egg roll wrappers (keep them under a damp towel to prevent drying out)
• 1 tbsp cornstarch mixed with 2 tbsp water (your glue for sealing the rolls)
• 1/2 tsp cinnamon (because spice is nice)
• Oil for frying (enough to submerge the rolls, or any neutral oil will do)

Instructions

1. Peel the plantains and slice them into 1/2-inch thick pieces. Pro tip: A diagonal cut gives you more surface area for caramelization.
2. In a pan over medium heat, melt the brown sugar with pineapple juice until it forms a syrupy glaze, about 3 minutes. Stir constantly to prevent a sugar apocalypse.
3. Add the plantain slices to the glaze, coating them evenly, and sprinkle with cinnamon. Cook for 2 minutes until the plantains start to soften but still hold their shape.
4. Lay an egg roll wrapper on a clean surface, place 2-3 glazed plantain pieces in the center, fold the sides, and roll tightly. Seal the edge with the cornstarch mixture. Repeat until all wrappers are used.
5. Heat oil to 350°F in a deep fryer or heavy pot. Fry the rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels to avoid oil-slicked fingers.
6. Drizzle any remaining glaze over the top for extra pizzazz or serve on the side for dipping.

Voilà! You’ve just created a crunchy, gooey, sweet-and-tangy masterpiece. Serve these bad boys warm with a scoop of vanilla ice cream for a contrast that’ll make your heart sing. Or, go rogue and crumble them over your morning oatmeal—we won’t judge.

Matcha Flavored Plantain Egg Rolls Turon

So, you think you’ve seen all there is to see in the world of egg rolls? Think again, my friend! We’re about to take your taste buds on a wild ride with these Matcha Flavored Plantain Egg Rolls Turon. It’s like your favorite dessert and a trendy café drink had a baby, and it’s absolutely delicious.

Ingredients

• 2 ripe plantains (the blacker, the sweeter)
• 1 cup brown sugar (pack it like you mean it)
• 1 tbsp matcha powder (for that Instagram-worthy green hue)
• 12 egg roll wrappers (thawed if frozen)
• 1 cup water (for sealing the edges)
• 2 cups vegetable oil (or any neutral oil for frying)
• 1 tsp vanilla extract (because why not?)

Instructions

1. Peel the plantains and slice them into 1/2-inch thick pieces. Pro tip: A slight diagonal cut gives you more surface area for that caramelized goodness.
2. In a bowl, mix the brown sugar and matcha powder until well combined. This is where the magic starts, folks.
3. Lay out an egg roll wrapper on a clean surface. Place a piece of plantain in the center, sprinkle with the matcha sugar mixture, and drizzle a few drops of vanilla extract on top.
4. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Use water to seal the edge. Repeat until all wrappers are used. Patience is key here—don’t rush the rolling!
5. Heat the oil in a deep fryer or large pot to 350°F. Fry the rolls in batches until golden brown, about 3-4 minutes per side. Keep an eye on them; they go from golden to ‘oops’ real quick.
6. Remove with a slotted spoon and drain on paper towels. Let them cool for a minute unless you’re into molten sugar burns.

Voilà! You’ve just made something that’s crispy on the outside, gooey on the inside, and packed with flavors that’ll make you question why you haven’t been putting matcha in everything. Serve these bad boys with a scoop of vanilla ice cream for an extra indulgent treat, or just eat them straight out of the fryer—we won’t judge.

Peanut Butter and Jelly Plantain Egg Rolls Turon

Hold onto your taste buds, folks, because we’re about to take the classic PB&J on a wild ride straight to flavor town with a twist that’ll make your kitchen the hottest spot in the neighborhood. Imagine the creamy, nutty goodness of peanut butter and the sweet, tangy kick of jelly, all wrapped up in a crispy, golden plantain egg roll – it’s like your childhood favorite decided to go on a tropical vacation.

Ingredients

• 2 ripe plantains (look for ones with black spots for sweetness)
• 1/2 cup creamy peanut butter (or crunchy if you’re feeling adventurous)
• 1/4 cup grape jelly (or any jelly you’ve got hiding in the fridge)
• 8 egg roll wrappers (keep them under a damp towel to prevent drying)
• 1 cup vegetable oil (or any neutral oil for frying)
• 1 tbsp water (for sealing the edges)

Instructions

1. Peel the plantains and slice them lengthwise into thin strips, about 1/4 inch thick.
2. Heat the oil in a deep skillet over medium heat until it reaches 350°F (use a candy thermometer for accuracy).
3. Lay an egg roll wrapper on a clean surface, place a plantain strip in the center, top with 1 tbsp peanut butter and 1 tsp jelly.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water.
5. Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan!
6. Drain on paper towels to remove excess oil. Let them cool for a minute – patience is a virtue, especially with molten jelly.

Let’s talk about the magic in your mouth: the outside is shatteringly crisp, giving way to the soft, sweet plantain and the oozy, gooey center that’s a perfect balance of salty and sweet. Serve these bad boys with a drizzle of honey or a dusting of powdered sugar for that extra ‘wow’ factor at your next brunch.

Caramelized Banana Plantain Egg Rolls Turon

Get ready to roll into flavor town with this twist on a classic Filipino dessert that’s about to make your taste buds do the cha-cha. Imagine ripe bananas and sweet plantains, caramelized to perfection, all snuggled up in a crispy egg roll wrapper. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 2 ripe bananas, sliced (the spottier, the better for sweetness)
• 1 ripe plantain, sliced (look for one that’s soft to the touch)
• 1/2 cup brown sugar (pack it like you mean it)
• 1 tsp vanilla extract (the good stuff, not the imitation)
• 1/2 tsp cinnamon (because why not?)
• 8 egg roll wrappers (keep ’em covered with a damp towel to prevent drying)
• 1/4 cup water (for sealing the wrappers)
• Oil for frying (vegetable or canola works great)

Instructions

1. In a pan over medium heat, combine bananas, plantains, brown sugar, vanilla extract, and cinnamon. Cook for 5 minutes, stirring occasionally, until the sugar melts and the fruits start to caramelize.
2. Remove from heat and let the mixture cool slightly. This is your filling – resist the urge to eat it all now!
3. Lay an egg roll wrapper on a clean surface. Place 2 tablespoons of the filling in the center. Fold the sides inward, then roll tightly. Seal the edge with a dab of water.
4. Heat oil in a deep fryer or large pan to 350°F. Fry the rolls in batches for 2-3 minutes, until golden brown and crispy. Don’t overcrowd the pan – give them space to shine!
5. Drain on paper towels to remove excess oil. Serve warm for maximum crunch.

Yum doesn’t even begin to cover it. These turon are a crispy, gooey, caramelized dream, with a hint of cinnamon that’ll have you reaching for seconds. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat – because why stop at delicious?

Conclusion

Delightfully diverse, our roundup of 10 Delicious Plantain Egg Rolls Turon Recipes offers something for every palate. Whether you’re craving sweet, savory, or something in between, these recipes promise to satisfy. We’d love for you to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!