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TURON NA MONGGO | CARAMELIZED MUNG BEANS SPRING ROLL

Saging na turon or caramelized banana spring roll is quite popular in the Philippines, but turon na monggo I have only seen it once. This finger-food snack was introduced to me by my mother when I was young. I think she only cooked it once and ever since I haven't tasted it anymore. And now that I live with my own family and abroad it comes across to my mind and decided to try to cook it again.


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Turon na monggo or caramelized mung bean spring roll is made from mashed mung beans, sweetened by condensed milk or brown sugar, covered with spring roll wrapper and coated with caramelized brown sugar. It is perfect to serve as a dessert or a finger-food snack. 

It's right sweetness and crunchiness sticks to my mind since when I was a kid, that's why I tried to search and made it again. So why not try it too? And tell me what you think...just leave your comment below.

ADEVERTISEMENT

Here the things that you needed when making turon na monngo.

INGREDIENTS:
  • 1 cup mung beans or monggo
  • 2 cups water
  • 1 can condensed milk
  • spring-roll or lumpia wrapper
  • 1 - 2 cups brown sugar
  • 1 cup oil

TOOLS:
  • Tong or pang-ipit
  • Metal strainer
  • Spatula
  • Pan
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INTRUCTIONS:
  1. Clean 1 cup of mung beans / monggo with water several times till the water turns clear.
  2. Boil with 1 cup of water in a pan at high heat setting initially. Once started to boil, lower down the heat to medium setting.
  3. Leave it to simmer, with regular stirring to prevent sticking the bottom part unto the pan. 
  4. If drying up, add another cup of water. Simmer again and stir  occasionally until most of the water have evaporated.
  5. Once it dried up and the mung beans turns to mashy, add the condensed milk. Mix well.
  6. Keep stirring at regular basis until the fluids has fully absorbed.
  7. When the mixture is dry and pastelike consistency you can remove it from heat and set aside to cool down before wrapping.
  8. Now that the mung beans filling is on room temperature, its time to wrap it with spring roll wrapper (check the video how to do it). Tips: you can use whole wrapper or cut it into half if you got a limited supply. If you want your wrapper become crispy for long time, make sure both sides of the wrapper meet in the middle when you fold it and roll for atleast 3 times - more or less this can be achieve only if you use the whole wrapper.
  9. After wrapping, time to cook our lumpiang monggo (mung beans spring roll) in pan at a medium heat with 1/2 - 1 cup oil ( depending how deep is your pan ). Tips: better to fry it at about 3/4 of the lumpia is dip into the oil. This will prevent the wrapper from falling apart when frying and you can control the lumpia easily, compared to deep fry.
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  1. When the bottom side turned to light brown, turn to other side. Tips: do not fully cook the lumpia before turning to prevent overcook.
  2. Once all side are light brown, sprinkle the brown sugar. Tips: starts with at least 2 - 3 tbsp and increase later when necessary. Wait for the sugar to caramelize. Make sure your heat is maintained to medium setting. If the heat is too low, the sugar will not caramelize instead it will stuck to each other and crystallized and if it is too hot, it will burn your sugar.
  3. Turn your lumpia carefully on a regular basis and when the sugar started to stick use the spatula to turn them all at once.
  4. You can add more sugar if you preferred so. Keep stirring cautiously until most the sugar has stuck into the lumpia (spring roll).
  5. Remove from heat once cook and drain the excess oil using metal strainer.Tips: avoid using the paper towel as the sugar coat can easily stuck to it and difficult to remove.
  6. Let it cool down a bit and you Turon na monggo is ready to serve!
  7. ENOY guys! 
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