Mango and Cream Cheese Turon

Slice mangoes and with a spoon, scoop flesh from skin. Discard pits. Cut each side lengthwise into thirds.

Separate spring roll wrappers into individual sheets. Cover with a damp paper or kitchen towel. On a clean, flat work surface, lay a wrapper in a diamond shape with one corner facing you.

Roll a slice of mango in sugar and arrange horizontally about 2 inches from the bottom corner of the wrapper.

Place a strip of cream cheese lengthwise on top of the mango.

Fold the bottom corner over the filling and then fold in sides. Starting at the bottom, roll up the wrapper to form a tight log around the filling. Lightly wet the top corner of the wrapper with water and press to seal.

In a skillet over medium heat, heat about 1 inch deep of oil to 350 F.

Roll sealed spring rolls in sugar and place in a single layer, seam-side down, in the oil. Fry for about 2 to 3 minutes on each side or golden brown and crisp.

With tongs, remove from pan and drain in a metal colander or wire rack. Serve immediately.