Prep Time::20 mins
Cook Time::4 mins
Total Time::24 mins
Servings::20
Ingredients
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1 cup white sugar
¼ cup water
20 spring roll wrappers
5 plantains, peeled and quartered
⅓ cup brown sugar
1 ½ cups vegetable oil
Directions
Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
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.
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.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.