AuthorAngeli De RiveraKakaibang turon, kakaibang sarap
Cook brown sugar over medium heat, whisking constantly until mixture begins to bubble. Slowly whisk in the whipping cream until smooth. When the sauce changes from light to medium brown add the pinch of salt and mix. Remove from heat and set aside to cool.
Add the apples, langka, and sugar into a pan and let the fruits simmer on low heat. Add the vanilla extract and let the moisture evaporate. Let it cool.
Place the apple-langka mixture onto the center of the lumpia wrapper. Wrap each lumpia tightly, sealing the edges with water. Do this until all of the lumpia wrappers have been filled.
In a large pot, heat oil at medium heat. Fry turon pieces until golden and crisp, about 5-8 minutes. Drain oil on paper towels and cool a bit. Drizzle the caramel sauce and serve.
Ingredients
Directions
Cook brown sugar over medium heat, whisking constantly until mixture begins to bubble. Slowly whisk in the whipping cream until smooth. When the sauce changes from light to medium brown add the pinch of salt and mix. Remove from heat and set aside to cool.
Add the apples, langka, and sugar into a pan and let the fruits simmer on low heat. Add the vanilla extract and let the moisture evaporate. Let it cool.
Place the apple-langka mixture onto the center of the lumpia wrapper. Wrap each lumpia tightly, sealing the edges with water. Do this until all of the lumpia wrappers have been filled.
In a large pot, heat oil at medium heat. Fry turon pieces until golden and crisp, about 5-8 minutes. Drain oil on paper towels and cool a bit. Drizzle the caramel sauce and serve.
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