Lola Flor’s Turon
These sweet, crispy spring rolls are sooo addictive! The recipe below is for the traditional banana and jackfruit filling, but feel free to get creative by swapping in different ingredients, such as cheese (Filipinos love the combination of salty and sweet) or even chocolate. Yield: 12 turon.
6 saba bananas (sliced in half length-wise) OR 4 large firm-ripe yellow bananas (cut in thirds)
⅓ - ½ cup sliced jackfruit (fresh or canned)
12 square lumpia or spring roll wrappers
1 cup brown sugar
Neutral oil for frying (canola, vegetable, etc.)
1. Place the brown sugar in a medium-wide bowl and fill a small bowl with warm water.
2. On a clean work surface (cutting board, large plate, etc.), position a lumpia wrapper so it looks like a diamond, with a point facing toward you.
3. Roll the sliced banana in the brown sugar and place horizontally in the middle of the wrapper. Add a strip or two of jackfruit next to the banana.
4. Take the wrapper point closest to you and fold it over the banana and jackfruit filling, then tuck the point tightly under the filling.
5. Fold the left point and then the right point over the filling (it’ll overlap slightly and look somewhat like an envelope), then use both hands to roll tightly away from you until only a two-inch point at the top is exposed. Dip your finger in the warm water, spread it on the exposed point, then continue rolling until it’s fully sealed. Set aside and continue doing this until all the wrappers are filled. Reserve the remaining brown sugar in the bowl.
6. Add ½ - 1 inch of oil to a heavy-bottomed pan (such as cast-iron or a Dutch oven) and heat to medium-high. You can also use a thermometer for more even cooking, in which case, you wanted it heated to about 350 degrees Fahrenheit.
7. Add about half the turon to the oil in a single layer and fry until golden brown, about 3 minutes, using tongs to turn the turon over a couple of times. Remove to drain on a wire rack, colander, or on a plate covered with paper towels. Repeat for the rest of the turon.
8. Once all the turon have been fried, raise the heat to high and add the remaining brown sugar (that you’d reserved in the bowl) to the pan. Spread the sugar out in an even layer using the tongs. Once it’s melted and slightly dark, return the turon to the pan, a few at a time, and use the tongs to roll the turon in the caramelized sugar until fully coated. Return the turon to the cooling rack/colander/plate (remove the paper towels so they don’t stick to them) and let cool until the caramel sets into a crisp coating.
9. Best served while still hot and crisp, though you might be able to reheat in a toaster oven. Enjoy!
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