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Ingredients
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1 cup white sugar
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¼ cup water
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20 spring roll wrappers
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5 plantains, peeled and quartered
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⅓ cup brown sugar
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1 ½ cups vegetable oil
Directions
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Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
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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.
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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.
Nutrition Facts (per serving)
145 | Calories |
2g | Fat |
33g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings Per Recipe 20 | |
Calories 145 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 1mg | 0% |
Sodium 49mg | 2% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 1g | 4% |
Total Sugars 20g | |
Protein 1g | 3% |
Vitamin C 8mg | 9% |
Calcium 8mg | 1% |
Iron 1mg | 3% |
Potassium 235mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.