Turonian

Ingredients:

• 24 frozen 8-inch squares of lumpia dough or spring roll dough
• 4 very ripe plantains
• 1 can (350 g) of canned jackfruit in syrup
• Extra-virgin olive oil, for deep-frying

Preparation:

1. Defrost the dough in its packaging for 30 minutes. Place the rack on a baking sheet and set aside.
2. Trim both ends of each plantain, leaving the peel on. Cut each plantain in half crosswise, then cut it lengthwise into 3 strips. Peel the pieces. Drain the jackfruit syrup into a bowl. Cut each jackfruit piece into 1cm-wide strips.
3. Place the dough on a clean surface with the corner facing you (diamond-shaped). Place one plantain slice horizontally, about 5 cm from the bottom corner, and top with two jackfruit strips. Fold the nearest corner of the dough tightly over the fruit and turn twice.
4. Fold the side corners inward and continue folding until about 2 cm of dough remains. Dip your finger in jackfruit syrup and brush it over the top corner to seal. Repeat with the remaining fruit and dough. Don't discard the syrup.
5. Pour 2 inches of oil into a medium saucepan. Heat over medium heat until a deep-fry thermometer reads 350°F (175°C).
6. Dip each turon in the jackfruit syrup, let any excess drip off, and carefully lower them into the oil. Fry, turning occasionally, in batches of 6 at a time, until dark golden brown on all sides, about 3 minutes per side. Transfer the turon to a wire rack and let cool.
   
   

   Culinary Council

   
   The turon can be assembled in advance. Before frying, wrap each one in parchment paper and place it in a plastic bag. Freeze for up to 3 months. Use a splash guard when frying.