Turones de mani is a dessert of crushed peanuts wrapped in an egg crepe wrapper from the Philippines. A. K. A. turon de mani, peanut turon, or peanut lumpia.
If you love peanuts, these Turones de Mani dessert will surely delight you. The ground nuts complimented the crunchy Lumpia wrapper. These lumpia are perfect without the caramel coating, because the filling is already sweetened with brown sugar.
Servings: 20 pcs.
TURONES DE MANI
100g salted peanut, about 3/4 cups (I used Sugo Salted peanuts)
½ cup brown sugar
20 pcs small Lumpia Wrapper (I used Marby Lumpia wrapper)
Cooking Oil, for deep-frying
¼ cup water, for sealing wrapper
1. Using a blender, ground peanuts until it becomes a powder.
2. Add the brown sugar and blend it together with the ground peanuts.
3. Transfer into a small bowl and set aside.
4. Prepare the lumpia wrapper and separate each wrapper.
5. Wrapping: In a plate, spread 1 small lumpia wrapper, add 1 teaspoon of peanut mixture. Fold from the bottom to cover the filling, then fold on both sides. Roll it and dab a water on the edge to seal the lumpia. Repeat the same procedure until all the lumpia wrapper is used.
6. In a small saucepan, heat oil over medium heat until hot. Adjust to low and start frying until the turon becomes golden brown (just use low heat).
Cooking Notes: (Just in case you want it with caramel coating) You can add 1/2 cup sugar when the oil starts boiling. Adjust heat to low, and wait until sugar floats on top. Then start frying the lumpia (make sure to use very low heat because the sugar can easily burn in medium heat.)