Peel the plantains, slice in half then slice again thinly, lengthwise. Put the brown sugar on a plate. Dip each sides of the plantain onto the brown sugar.
Place an egg roll wrapper into a wooden cutting board, lay 2 plantains slice. Place a few chocolate chips on top. OR, sprinkle a few chocolate chips on top of first plantain then top with another plantain.
Make some with no chocolate chips too. Or add slices of jackfruit instead of chocolate chips.
Roll the first fold over the bananas, then fold the sides, roll forward tightly like you’re rolling an egg roll. Brush the last fold with water before rolling completely. Repeat the steps for the remaining plantains.
Fry both sides, each of the turon in the preheated oil. Just about until the wrapper looks golden brown. Place the fried turons on top of a paper towel lined plate to drain the oil.
DULCE DE LECHE SAUCE: In a medium heat, pour half a can of condense milk into a pot. Stir until it’s thick but in pourable consistency. Don’t make it too thick.
