Banana Eggroll
Turon or banana eggroll is a street food in the Philippines. The recipes and images of this eggroll varies depending on who is preparing it. The traditional “turon” is made out of springroll wrapper, not the doughy western eggroll wrapper. The banana used in this recipe is “saba” or cooking banana, not plantain or macho. Saba is a cooking banana and is less sweeter but firmer than the Chiquita banana. If not prepared as” turon,” it is boiled or sliced and or fried to serve as a dessert. In some countries like Africa, the unripe banana (saba) is boiled and served as accompaniment to a dish. Choose ripe but firm bananas for this recipe,the one with a yellow skin.
If you go to Pilipino markets where” turon “is sold, the ends of the spring roll are not sealed and the outside has been wetted and rolled in lots of sugar, packing tons of calories to a simple dessert . I say make your own, it is very easy to prepare.
Ingredients
8 pc.springroll wrapper(need to cover with wet paper towel to prevent from drying during preparation)
4 saba banana (peeled,slice in half lengthwise) makes 8 pcs
1/2 cup Brown sugar
4 segments of preserved jackfruit (optional)
Oil for frying,about 1/12 “ deep
Instruction for Preparation
- Wash bananas.Peel. Cut in half lengthwise.Discard banana peel.
- Roll bananas in brown sugar.
- Carefully separate the eggroll wrappers . Lay flat (1) springroll wrapper in a clean flat work surface.
- Put 1 slice banana at the bottom of the springroll , top with 1 segment of preserved jackfruit, (optional)then fold the 2 sides to overlap .
- Roll the banana as in eggroll or burrito. Keep tight.
- Heat oil in frying pan to 350 -400 deg F. Deep fry the turon or banana eggroll until brownish.
- Remove from oil, drain in paper towels.
- Serve hot
Sprinkle powdered sugar for garnish
Serves 8
