Turon

2 average sized plantains
1 package of Square Spring roll wrappers
20 tsp of brown sugar
3-4 cups Oil - for deep frying, it should not absorb more than 3/4 of a cup (listed above for the nutritional info)
1 jar (or can) of jackfruit in syrup (light syrup if you can find it) drained (reserve the drained liquid to seal the roll). Divide the jackfruit into 20 equal amounts.

1. Cut each plantain in half lengthwise, and then into 5 segments for each half (making 20 total segments, one for each roll). Cut each segment into 2-4 pieces legnthwise so it can be easily dispersed across the wrapper.
2. Peel off a single spring roll sheet (without ripping if possible, they are very thin so do it slowly and carefully)
3. take the pieces of one segment of plantain (2-4 pieces) and lay them out on one side of the wrapper, leaving about .5" on each side.
4. Add a serving of jackfruit above/beside the plantain, ensuring to cover the length of the plantain.
5. Add 1 Tsp of brown sugar beside the jackfruit and ensure it is spread evenly along the legnth of the roll.
6. moisten the far end of the wrapper with the reserved jackfruit liquid.
7. Fold the sides of the wrapper over the filling (covering the ends, which prevents the filling from coming out) and roll the filling inside the wrapper, ensuring a tight roll. The moistened end should create a seal, keeping the roll closed.
8. repeat steps 2-7 19 more times.
9. heat oil in a deep fryer and deep fry the rolls in batches until they turn golden brown. When cooked place rolls on a draining rack over a tray. and let cool.

Store in a container in the fridge and reheat in a toaster oven on toast for 3-4 min (or until hot). Goes great with a single scoop of Edy's slow churned Vanilla Bean ice cream (the low fat/calorie one).

Number of Servings: 20

Recipe submitted by SparkPeople user AVELANCH.