Ingredients

The following ingredients have 24 Servings
  • 2 cups glutinous rice
  • 2 1/2 cups coconut milk
  • 1/2 teaspoon salt
  • 1 pandan leaf, knotted (optional)
  • 24 spring roll wrappers
  • 1 cup sweetened jackfruit strips
  • 1 cup sugar
  • canola oil

Instruction

  • In a bowl, rinse glutinous rice 2 to 3 times or until water runs clear. Drain well using a fine-mesh sieve.
  • In the rice cooker insert, combine rice, coconut milk, and salt. Stir to distribute. Place pandan leaf in the rice, if using.
  • Cook in the rice cooker. When the rice cooker beeps, allow to stand, covered, for about 5 minutes.
  • Remove pandan leaf from the cooked rice and discard.
  • With a fork, gently fluff rice to separate grains and allow to cool completely.
  • Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond. 
  • Spoon about 2 tablespoons of cooked sticky rice in the middle of the wrapper and top with 2 to 3 jackfruit strips.
  • Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
  • In a shallow plate, roll turon in sugar to fully coat.
  • In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and sugar is caramelized. 
  • Using tongs, remove turon from the pan and drain on a wire rack set over a baking sheet.  Serve immediately.