Turon


If you ever been to the Philippines, you will see this street food almost everywhere. When I first saw these, I thought they are regular lumpia, but bigger. As I took the very 1st bite, I was intrigued by the sweet banana taste. I was flabbergasted in fact. In that mindblown moment, you know, you are expecting something savoury and yet it turns out to be sweet.

When I about to finish devouring my very 1st turon, I decided to order 2 more on the go. I don't think anyone can resist. The banana just melts as soon as you take a bite outta the sweet and crispy spring roll wrapper. It is even dopey when it is fresh outta fryer. You might burn your mouth and tongue. Don't say I didn't warn you.

I know that I need to make this famous Filipino street food. Or perhaps, I just miss eating them. Traditionally, jackfruit is also used to accompany the banana. Frankly speaking, I personally do not find any difference with or without the addition of jackfruit. You can omit if desired. The bananas and spring roll wrappers are coated with dark muscovado sugar instead of the regular brown cane sugar for more depth in flavors. I also coated the bananas in coconut rum for more oomph. You can omit if desired too. Without much delay, let's get started with the recipe.

Ingredients:

(Serve 8)

  • Jackfruit Ripe, 4

  • Bananas Ripe, 8

  • Dark Muscovado Sugar, 1 Cup + More

  • Coconut Rum, 1/4 Cup + More

  • Spring Roll Wrappers, 32

  • Canola / Peanut / Vegetable Oil, For Frying

  • Icing Sugar, For Serving

Equipment:

  • Dutch Oven

Directions:

  1. Remove and discard seeds from the jackfruits.

  2. Tear the jackfruits flesh into strips.

  3. Soak them in the coconut rum.

  4. Set aside.

  5. Slice a banana into halves lengthwise.

  6. Coat the banana halves in coconut rum and then with sugar.

  7. *Bananas tend to oxidize very fast. It will be best if working on 1 banana at a time.*

  8. Lay 2 pieces of spring roll wrappers on a working surface facing you diagonally.

  9. Place 1 banana half in the middle of the wrappers.

  10. Place jackfruit strips on the sides of the bananas.

  11. Fold over the edge closest to you to cover the fillings.

  12. Tuck tightly as you fold over.

  13. Bring the left and right edges to the center.

  14. Continue rolling, tucking tightly as you roll.

  15. Use water to seal off the edges.

  16. *See diagram below for better illustration.*

  17. Repeat the process for the remaining turon.

  18. Add canola oil into a dutch oven, about 2 inches in depth, over medium heat.

  19. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  20. If bubbles start to form, the temperature is ready for frying.*

  21. Add 1 TBSP of sugar into the oil.

  22. Once the sugar starts to float to the surface, gently drop the turon into the oil away from you.

  23. Using a pair of chopsticks to flip and turn the turon.

  24. This is to allow even frying and coating of the sugar.

  25. Continue to flip and turn until golden brown and caramelized sugar is coated on all sides.

  26. Remove from heat and set aside on a wire cooling rack or a plate lined with kitchen paper.

  27. Repeat the process for the remaining turon.

  28. Serve immediately with a light dusting of icing sugar.

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