Indulge in a delightful fusion of flavors with our Chocolate Hazelnut Turon, a modern take on the classic Filipino delicacy, banana lumpia. With the luscious addition of Spread The Love Chocolate Hazelnut Dessert Butter, this dessert transcends the ordinary, offering an amazing blend of sweetness and richness.
Prepare your workstation by laying out spring roll wrappers, plate of brown sugar for coating and a small bowl with cornstarch + water mixture.
Step 2 -
Cut the ends off of each plantain and peel. Slice each in half widthwise, then slice each piece lengthwise into 3 pieces. You should have 12 pieces of plantain to work with.
Step 3 -
Lay out a spring roll wrapper in a diamond shape and coat a piece of plantain in brown sugar before placing it about one inch from the bottom corner of the roll. Spread a thin layer of Dessert Butter, then top with a few pieces of jackfruit if using. Place another piece of sugar-coated plantain on top, then fold the bottom corner of the spring roll over top. Gently roll forward, tucking in each side of the roll. Use your finger to dab a bit of the cornstarch + water mixture onto the top corner and edges of the roll, then roll forward to seal.
Step 4 -
Set aside and repeat steps until you have 6 rolls.
Step 5 -
If using a deep fryer or pan-frying, fry in about 1-inch of oil at 350° until golden brown.
Step 6 -
If using air fryer, brush a light coating of oil onto each roll before placing into air fryer. Fry at 360° for about 12 minutes, stopping halfway through to turn the rolls over. Keep a close eye on the Turon and fry until crispy and golden.
Step 7 -
Allow to cool slightly, then serve warm with an extra drizzle of dessert butter and a scoop of vanilla ice cream.
