Quick and Easy Recipe for Turon, Philippine Banana Roll Dessert
Crunchy, sugary, and simply yummy, turon is a popular street food in the Philippines that Filipinos love to munch for their merienda or mid-afternoon snacks.
Filled with thinly sliced saba or cardaba bananas, wrapped like a spring roll with lumpia wrapper, and sprinkled with heavenly brown sugar before deep frying, it is one street food that surely satisfies the sweet tooth.
Turon is such a staple in the Philippine snack menu. Many sidewalk eateries, kiosks, and street vendors in the country peddle this crispy saccharine chow, along with the other popular street foods like banana cue, camote cue, and maruya.
So popular is this snack that it has set off variations.
Now, you can find turon with slivers of langka or jackfruit, turon with chunks of mangga or mango, turon with strips of buko or coconut, turon with kamote or sweet potato, and recently, turon with grated cheddar cheese.
What makes turon even more massively popular is its price. Per serving, turon can set you back by mere pennies. Can’t beat it!
Now, here’s the quick and easy recipe for the Philippine turon, Filipinos’ well-loved banana roll dessert.
- brown sugar – 1 ½ cups to 2 cups, depending on how sweet you want your turon to be
- cooking oil – 2 cups; preferably the healthy kind of oil since it will be used for deep frying
- langka or jackfruit – 1 cup; ripe; shredded
Note: You can also add in any other complementary fillings you want. In the Philippines, langka is the most common ingredient paired with saba bananas in turon. You can also use coconut, mango, sweet potato, or cheddar cheese.
- lumpia wrapper or crepe wrapper – 10-12 pieces, the fewer the wrapper the bigger the turon
- saba or cardaba banana – 6 pieces; cut vertically and, if needed to fit inside the wrapper, horizontally
Steps for Cooking Turon
- On a plate, pour in brown sugar.
- Thoroughly coat the bananas with brown sugar by rolling them on the plate.
- On a separate plate, place a lumpia wrapper. If you cannot find a lumpia wrapper, then you may just want to use a crepe wrapper.
- Place a serving of sugar-coated bananas at the middle of the wrapper.
- Add in slivers of ripe jackfruit or your preferred complementary fillings.
- Roll the wrapper upwards then fold in its left and right side to the center. Continue rolling the wrapper up until done.
- Once done rolling, seal the end flap of the wrapper with a little amount of water.
- In a pan set over medium heat, pour in the cooking oil. Wait until the oil is well heated.
- Put in the excess brown sugar into the pan and allow it to float to the surface.
- Once the brown sugar is already floating on the surface, gently place the wrapped bananas into the pan.
- Deep fry the wrapped bananas until they are crunchy and golden brown.
- Remove deep-fried bananas from the pan and place on a plate to allow the excess oil to drain. In the Philippines, people place the cooked turon on clean banana leaves.
- Serve while warm and crusty.
Munch and enjoy your Philippine turon!
Copyright © 2012 Kerlyn Bautista
All Rights Reserved
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