Cut the plantains in half lengthwise, then cut each half in half again to make 12 pieces.

Place the 1/2 cup brown sugar in one bowl, beat the egg in another bowl, and put the Cotija cheese in a separate bowl.

To assemble the turon, roll each plantain piece in brown sugar, place it on a spring roll wrapper with a little Cotija cheese, and roll it up. Brush the edges with beaten egg to seal so they don't open during cooking.

Once all the turon are assembled, get ready to fry them.

Heat the vegetable oil in a large skillet over medium-high heat. Fry the turon until golden brown and crispy.

When cooked, set the turon aside to drain excess oil.

To make the caramel, melt the sugar in a skillet. Once it turns golden, add the water and let it reduce until slightly thickened to coat the turon.

In a small skillet, heat the tequila and eggnog liqueur over medium-low heat for about three minutes until slightly thickened. Set aside for later use.

Once all the turon are caramelized, serve and drizzle with the eggnog sauce. Add your favorite ice cream if you like. Enjoy!