ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Turon fried banana eggrolls

Updated on July 9, 2013

Turón Fried plantain banana eggroll recipe

Turón is a fried plantain banana in a springroll wrapper and coated with caramelized sugar popular in the Philippines and usually eaten as a snack or dessert. It is a common street food sold along bus and bike routes.

Turón is very much the fusion of Spanish colonization of the Philippines (hence the Spanish name) and the dominant Chinese presence in the country, that is why it resembles an eggroll. It is also my husband's favorite snack so I decided to learn how to make it after watching a friend make banana eggrolls at her home in Los Angeles. Although my friend used raw plantain bananas, I have opted to use the frozen steamed plantain bananas for my recipes.

Follow me in this easy step-by-step instructions to make fried banana rolls that will make your guests go bananas for more.

All photos were taken by Bakerwoman (that's me).

With that short intro, let's start with the ingredients:

Frozen steamed plantain bananas, springroll wrappers, brown sugar, canola oil

One package frozen steamed plantain bananas

Plantains can be purchased raw in a bunch in the supermarket or pre-cooked as in the case of this recipe. I preferred the frozen version which is already steamed for convenience reasons. This package which I purchased from an Asian market had the petite version of the plantain bananas which were cultivated in the Philippines called saba. It is usually boiled, steamed or cooked just like potatoes due to its starchy consistency and sold by street vendors as snacks.

I defrosted the package by leaving it in the refrigerator overnight so these will be ready the next day.

Plantain has more Vitamin A and C than bananas and is starchy and low in sugar. It is often cooked, fried, baked or boiled just like potatoes or other vegetables in India, the Caribbean and West African cuisines. It is often mistaken for a green banana but is longer, has a thicker skin and is not normally eaten raw like bananas.

Springroll or eggroll wrappers - Defrost in the refrigerator for a couple of hours

Springroll wrappers are made of rice and are paper-thin while eggroll wrappers are thicker. These are used interchangeably but are not really the same. I like to use springroll wrappers because these fry up the rolls to be crispier and not as oily.

When ready to be used, carefully separate the sheets of wrappers and lay on a clean plate or counter. I usually lay these in a diamond formation 4-5 at a time across my kitchen island butcherblock. This speeds up the rolling phase of the banana rolls especially if I am expecting guests that day. These wrappers are easy to separate without tearing and that is what I like about them. A word of caution though. These wrappers will dry out if not used right away. Unused wrappers can be put back in the freezer.

This cookbook will make you embrace Filipino cuisine with the easy recipes - Get rave reviews from your family and friends

The Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends
The Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

This book covers 85 select regional foods that makes the Philippine Islands a true melting pot. Entrees include curries from the Southern region, seafood paella for that Spanish touch, food with pineapple for the tropical touch, and Chinese-influenced noodle dishes. The recipes are easy to follow and range from comfort foods to desserts.

 

Prepare brown sugar - Leave out on the kitchen counter

Prep work begins here

#1 Cut plantain bananas in half lengthwise

The packaged bananas come in different sizes. The smaller ones need to be cut lengthwise in halves, while the larger ones can be cut into thirds. This is to keep the banana rolls relatively the same size so these can cook evenly.

I decided to use the entire package because I was preparing this dessert for our July 4th guests in the evening.

#2 Place halved banana on eggroll wrapper and sprinkle 1 tsp. brown sugar - Roll banana over and coat on both sides

Position a halved banana on the wrapper ( I put it semi-centered because there is more room here) and sprinkle 1 tsp. of brown sugar as shown. Roll the banana over and coat the other side. Slide the banana down closer to the bottom corner for the first fold.

Time to keep them rolling....

# 3 Roll up bottom corner over banana until halfway up

# 3 Roll up bottom corner over banana until halfway up
# 3 Roll up bottom corner over banana until halfway up

Fold the left and right corners and continue rolling snugly to the top. Seal corner with dab of water.

Fold the left and right corners and continue rolling snugly to the top. Seal corner with dab of water.
Fold the left and right corners and continue rolling snugly to the top. Seal corner with dab of water.

Banana springrolls are ready for the fryer

Banana springrolls are ready for the fryer
Banana springrolls are ready for the fryer

Time to fry the banana rolls

# 4 Heat 1 cup of canola oil at medium temperature in 10 inch skillet - About 375 degrees or 190 degrees C

I used my Cuisinart 10-inch skillet which always worked for me. But if you have a fryer or cast iron pan, that will work too.

#5 Fry banana rolls until evenly browned - About 3-5 minutes each side

Here I pushed my luck and fried 16 medium rolls at the same time. When the wrappers are slowly turning light golden brown, the sugar inside the wrappers would have started to melt and caramelize. This helps sweeten the low-sugar taste of plantain. Wear oven mitts for protection from the hot oil and use tongs to flip the rolls over.

#6 Sprinkle 1 Tbsp brown sugar in oil to caramelize - Sugar will melt and coat banana rolls for that extra crunch and sweetness

Sprinkle the brown sugar into the hot oil until this caramelizes. Allow the melted bown sugar to coat the banana rolls for another 2-3 minutes. Do not keep the rolls in the oil longer than needed to prevent smoking and burnt rolls.

Frying pans from Amazon - Choose from seasoned cast iron, non-stick hard-anodized for many years of service

#7 Drain in a sieve or colander over paper towels - Note speckles of caramelized brown sugar on rolls

Drain rolls upright on a sieve set on top of sheets of paper towels on a plate. The rolls will stay piping hot for at least 30 minutes after these are fished out of the frying pan.

#8 Serve with coconut or vanilla ice cream - Turon is the perfect snack and comfort food

The plantain banana rolls will be crunchy and hot, cooled off with the refreshing combination of coconut ice cream. I purchased the coconut ice cream from the Asian food market only because the Haagen Daz Coconut-Pineapple ice cream was not available that day.

This is where one can get creative with the presentation. Drizzle with nutella, melted chocolate, or powdered sugar. I simply opted for a scoop of coconut ice cream on top of two crispy and sweet banana rolls.

Many Southeast Asian restaurants have their own versions of the fried banana dessert.

Now for the easy Turon fried banana eggroll recipe

Wrapping and rolling the plantains will go faster if you can get a friend to assist. Or roll this up the day before and

keep in the refrigerator till needed the next day.

Cook Time

Prep Time: 15 minutes

Serves: 6-8

Ingredients

  • 1 package frozen steamed plantains (about a dozen)
  • 1 package spring roll wrappers (refreeze unused wrappers in Ziploc bag)
  • Brown sugar
  • 1 cup canola oil

Instructions

  1. 1. Defrost frozen plantains in the refrigerator overnight.
  2. 2. Defrost springroll wrappers in the refrigerator.
  3. 3. Cut plantains lengthwise in half. Larger ones can be cut into thirds.
  4. 4. Separate wrappers and place in diamond position with corner pointing down. Place banana half on lower corner, coat with 1 tsp. brown sugar top and bottom.
  5. 5. Fold up bottom corner over banana and roll up tightly towards the center, folding the left and right corners over and continuing rolling to the top corner. Seal the end with a dab of water.
  6. 6.Heat 1 cup of canola oil in a frying pan at medium heat about 375 degrees or 160 degrees C.
  7. 7. Place rolls in hot oil and fry each side for 5 minutes.
  8. 8. Sprinkle 1 Tbsp brown sugar into hot oil until this caramelizes and toss rolls to coat. This adds the candy-like crunchiness and sweetness to the turon.
  9. 9. Remove and drain rolls upright in a sieve on top of paper towels.
  10. 10. Serve with coconut ice cream. You can also drizzle with honey, nutella, melted chocolate or whatever suits your fancy. Enjoy.
5 stars from 1 rating of Printable recipe for turón fried banana eggroll

Have you ever had fried banana rolls? - Share your thoughts here.

    0 of 8192 characters used
    Post Comment

    • maryseena profile image

      maryseena 4 years ago

      I batter-fry them. I'll try making rolls now.

    • Mary Crowther profile image

      Mary Crowther 4 years ago from Havre de Grace

      They sound so tasty and especially with coconut ice cream!

    • LeslieMirror profile image

      LeslieMirror 4 years ago

      Wow! It looks really yammingly! =) I would love to try this!

    • profile image

      anonymous 4 years ago

      this is a very Filipino recipe. very delightful for snack time

    • profile image

      ChristyZ 4 years ago

      This would make a great holiday recipe, the kids would love it!

    • LiteraryMind profile image

      Ellen Gregory 4 years ago from Connecticut, USA

      This looks incredible.. I can imagine it with the coconut or vanilla ice cream -- delicious.

    • ecogranny profile image

      Kathryn Grace 4 years ago from San Francisco

      Oh, that looks so good, and oh so fattening, but oh so good.

    • flinnie lm profile image

      Gloria Freeman 4 years ago from Alabama USA

      Hi these look so yummy with the ice cream. I have had fried banana. Thanks for sharing.

    • Dressage Husband profile image

      Stephen J Parkin 4 years ago from Pine Grove, Nova Scotia, Canada

      I have and they are very good! Well done on getting selected as a sample of a great lens!

    • Raymond Eagar profile image

      Raymond Eagar 4 years ago

      My mouth is watering

    • profile image

      mina009 4 years ago

      Lovely recipe! First time here on squidoo I feel like actually trying out a recipe and not just reading it.

    • writerkath profile image

      writerkath 4 years ago

      I'm not into bananas, but I KNOW my husband would love this! Nice job!

    • Mary Stephenson profile image

      Mary Stephenson 4 years ago from California

      Never had them, but they do sound delicious.

    • kdodders profile image

      kdodders 4 years ago

      Look yummy. Will try this at the weekend :)

    • Rosanna Grace profile image

      Rosanna Grace 4 years ago

      I love bananas but have never had fried banana rolls before! Your pictures and recipes are very tempting. I feel like making them right now! :)

    • lesliesinclair profile image

      lesliesinclair 4 years ago

      It's nice to learn what to do with plantain. I saw it regularly in the Caribbean but never did try any. Now I can imagine biting into one of your rolls.

    • StThomasBoatRen profile image

      StThomasBoatRen 4 years ago

      I haven't tried this particular turon banana rolls, what I had though, had some jackfruit slices in it. Very good eats!

    • profile image

      LUMOSE 4 years ago

      Great recipe. I will try it.

    • RazzbarryBreeze profile image

      RazzbarryBreeze 4 years ago

      These actually have intrigued me . I will be making these for a party I am attending .. Thanks for sharing with us. Have a great day!

    • hkhollands profile image

      hkhollands 4 years ago

      This sounds like a fun treat to make....something different and delicious. I live in a rural area; hopefully I can find these frozen plantains.

    • profile image

      vicky71 4 years ago

      I can feel it melting in my mouth with the vanilla icecream..Hot n cold..Wow..Love it..Thanks

    • chi kung profile image

      chi kung 4 years ago

      this is a fantastic recipe! I already fried bananas and they taste great :)

    • jlshernandez profile image
      Author

      jlshernandez 4 years ago

      @Shorebirdie: desertdarlene, yes you can use fresh plantains. I used the steamed ones so I can use what I want and then put the rest back in the freezer. But for this recipe, I ended up using all of them.

    • aesta1 profile image

      Mary Norton 4 years ago from Ontario, Canada

      We enjoyed this much when we were children in the Phlippines.

    • afolabi saromi profile image

      afolabi saromi 4 years ago

      nice food

    • rattie lm profile image

      rattie lm 4 years ago

      Now how could I make a paleo version of this? I actually prefer the savoury spring rolls. have a Filippina friend who makes the best ones!

    • profile image

      josisworld 4 years ago

      That looks so delicious! As I love to cook as well, I have to try it.

    • Helen 110 profile image

      Helena George 4 years ago from Scarborough, Ontario

      Great lens! Thanks for sharing.

    • profile image

      ricoevangelista 4 years ago

      @Shorebirdie: It would be great if you could use fresh plantains. In fact it would taste better than the ones that are steamed. Just make sure that they are ripe to get a blend of the the plantains natural sweetness. If I may make a suggestion regarding the recipe of Ms. Bakerwoman, it would taste better if you can add ripe jackfruit strips instead of sugar as a garnish between the two sliced halves of plantains before wrapping it with spring rolls. In the Philippines one the many great secrets in cooking Turon is using plenty of cooking oil. the idea is to cook plantains deep fry style. You have to make sure the cooking oil is hot enough to make caramels out of brown sugar before you add the sugar. Yes, you will have to add the sugar first before the plantains, you only add the plantains when the the sugar starts to caramelized. After it has been cooked, drain it of excess oil and garnish it with sesame seeds while it is still hot. it is best served after it cools off a bit. Hope you find it helpful.

    • jlshernandez profile image
      Author

      jlshernandez 4 years ago

      @ricoevangelista: @ricoevangelista, thanks for the suggestions. My recipe is simplified to make it easier to make. My husband does not like jackfruit and it is not readily available. Similarly, fresh plantains are not available everywhere. I like to use the steamed ones and frozen ones for convenience. I only use what I need and put the rest in the freezer. My friend used the fresh plantains where these are plentiful where she lives in LA. So far, this recipe has been well-received by my house guests.

    • profile image

      Scott A McCray 4 years ago

      Mouth watering here...looks yummy.

    • profile image

      anonymous 3 years ago

      I haven't ever tried it, but thank you for the excellent instructions!

    • kenneth avery profile image

      Kenneth Avery 2 years ago from Hamilton, Alabama

      I will tell you the truth. I really love this hub. And here are the reasons why:

      1. This is an excellent piece of writing. Simply amazing.

      2, I loved the way you worded this hub.

      3. Graphics, superb.

      4. This hub was helpful, informative and very interesting.

      5. Voted Up and all of the choices.

      6. I loved your topic.

      You are certainly a gifted writer. Please keep up the fine work.

      Sincerely,

      Kenneth Avery, Hamilton, Alabama

    • Bill Armstrong profile image

      Bill Armstrong 2 years ago from Valencia, California

      Wow, wow, such a beautiful page, and great instructions, so much so that even I will be trying these out myself, big thanks for sharing this and look forward to reading more of your pages.

    • profile image

      NL Jackson 21 months ago

      I joined Hub just now because of your pages JL. Now looking at K. Avery comments above I see that your pages are designed by you.

      You have also inspired me to make these rolls and I'm going to try them soon! I agree...keep up the great work! I am now a follower. I started with the page on mudras and ended up here. You are my first person to follow.

    Click to Rate This Article