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This is one of my dad's favorite snacks and its probably one of my favorite filipino snacks as well In a nutshell, its a slightly sweet banana spring roll. Lately it seems like at least once a week I've been wrapping a big batch of these, and freezing some to cook later. I've never made these with regular banana you get at the supermarket. I've only made it with the filipino saba bananas. The saba bananas seem to be sweeter and have a softer consistancy than regular bananas. I've tried to make them with burro bananas, as well, with great success. I've found the burro bananas at the local Asian market, but I only seem to find the saba bananas at the neighborhood Filipino market. As for the wrappers, I wouldn't use the Chinese eggroll wrappers as they have a different consistancy than the filipino lumpia wrappers once its fried. The turon is best made with the filipino lumpia wrappers (my favorite brand is Tropical). Somestimes you can find these at the local Asian market. I have made them with Vietanmese springroll wrappers in the past and those turn out pretty good too.
5 saba bananas
Lumpia wrappers
sugar
1 Tb flour
2-4 Tb water
1. Mix water and flour together to get a slurry. This will be the 'glue' that will hold the lumpia wrapper together. Slice bananas in 1/2 lengthwise.
2. Place sliced banana on on bottom third of a lumpia wrapper and sprinkle with about 1 tablespoon of sugar.
3. Roll the wrapper over the length of the banana, then fold the ends over the banana, and keep rolling the banana like you would an eggroll. Before you get to the end dab some of slurry on the wrapper to glue it shut.
4. Repeat steps 2 & 3 until all the bananas are wrapped.
5. Heat about 1/2″ of oil in small saucepan until hot. Fry the turon until browned, about 2-3 minutes on each side.
Note: I normally do a whole bunch of bananas, about enough to go through a whole package of lumpia wrappers. I then freeze most of it, so its ready to fry at any time.
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