Often enjoyed as a mid-day snack or dessert, Turon is easy to make and always a crowd-pleaser. The coating of sugar on the banana melts during frying, creating a caramelized glaze that adds an extra layer of sweetness and crunch. Turon is best enjoyed fresh off the pan while still warm, but it’s also delicious as it cools, keeping its delightful crunch.
Turon or Crisp Banana Rolls Recipe by Kulinarya
Ingredients: Serve 24 pieces
- 4 ripe plantain bananas(saba)
- ½ cup fresh or boiled jackfruit (langka), optional
- 6 8x8 in square spring roll (lumpia) wrapper
- 2 cups oil for deep
- 1 cup white sugar
- Peel the bananas. Slice each piece I half lengthwise, then each half into three strips lengthwise, making sure each piece is about 4 inch long.
- Slice jackfruit into strips.
- Cut each spring roll wrapper into 4 small square pieces.
- On each square of wrapper put one banana strip o one edge, then 1 or 2 strips of jackfruit beside it. Roll towards the opposite side to create a small cylinder. Seal the end with a little paste made with equal parts of flour and water. Repeat with the remaining bananas.
- Just before serving:
- Heat a wide skillet and pour in oil, making sure that oil is not to deep or the wrapper will open when frying.
- Fry rolls over medium heat around 3 to 5 minutes, turning occasionally. When pale golden in color, sprinkle with sugar and continue to toss to allow sugar to caramelize.
- Remove turron to a tray rack to drain excess oil. Let cool, allowing some space between the rolls. End.
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