I remember growing up that I always looked forward to coming home after school. My yaya would pick me up and feed me an afternoon snack, usually noodles, that I ate happily in front of the TV.
But some days I would come home and the air would be filled with the smell sweet bananas. On those days I had a special snack to look forward to–turon.
Turon is a Filipino sweet often served as a snack or dessert. Ripe bananas are dusted with sugar and wrapped in a thin spring roll wrapper before frying. The result is a warm, sweet, gooey banana center nestled inside a crisp shell.
Remember at Cici’s pizza there was always a dessert pizza at the end of the buffet line? Think of this as your dessert egg roll.
And just like any egg roll or spring roll, it’s a simple process to prepare and roll up each individual turon.
The first step is to gather all your ingredients– water, sugar, bananas, and spring roll wrappers. It’s important to just work with one wrapper at a time and to keep the remaining spring roll wrappers covered with a damp cloth as they can dry out quite easily.
Depending on the size of your bananas you should slice each one into quarters, cutting first width wise then length wise.
Then lay one spring roll wrapper on a flat surface with one bottom corner facing you.
Place a banana quarter about one inch in from the bottom corner and sprinkle a light (or generous) dusting of sugar on top.
Fold the bottom corner over the banana and then roll the banana towards the center of the wrapper.
Take each side corner of the wrapper and fold it in to the center.
Continue to roll the banana tightly until there is about one inch left at the top triangle of the wrapper.
Dip you fingers into your bowl of water and trace the edges of the top corner before finally pressing the corner around the banana to seal your turon.
You can add additional water along this seal if you’d like.
And there you have a perfectly wrapped turon. From here if you’d like more sweetness you can roll the turon in more sugar or lightly dust it with sugar before frying.
You can whip up a big batch of turon at once and freeze the extras to have on hand whenever a craving hits or should guests arrive. Just be sure to thaw the turon before frying. I should also note that traditionally this snack is often made with a slice of jackfruit wrapped with the banana, but even without the jackfruit yours will be delicious!
- 6 medium sized, very ripe bananas
- 24 spring roll wrappers
- 1/4 cup sugar
- 1 cup water
- oil, for frying
- Slice your bananas in half first widthwise then lengthwise, each banana should now be in quarters
- Lay individual spring roll wrapper flat with one corner pointing towards you
- Leave remaining wrappers covered in a damp cloth
- Place one banana slice about 1 inch in from bottom corner
- Dust lightly in sugar (amount depends on how ripe your bananas are and how sweet you want your turon)
- Roll the bottom corner over the banana, covering it completely
- Roll banana, wrapping it again
- Fold corners of spring roll wrappers inwards
- Continue rolling until you reach 1 inch triangle at the top end of the spring roll wrapper
- Dip fingers in water and wet the top triangular edges of the wrapper before sealing the turon
- Optional: sprinkle turon with more sugar
- Repeat for each turon
- In a large pan heat 1 inch layer of oil over medium-high heat
- Carefully place rolled turon in to oil to fry
- Depending on the size of your pan you can fry 3-4 turon at a time (careful not to overcrowd)
- Flip 1-2 times, cooking until both sides of turon are crispy and golden brown (approx 2-3 minutes per side)
- Serve hot
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