Turon: Filipino-Style Spring Rolls

For those of you who haven’t been through my last post, I posted a bucket-list of 3 easy snack recipes I look forward to making for the coming weeks and this ultimate Filipino dish was one of them. Turon is basically a Filipino-style spring rolls with variance of fillings, most commonly sweet bananas. These are bomb. Or “Malinamnam” as they say it in The Philippines.

I had a late night yesterday and I’m allowing myself to live in the rest of the weekend in my pajamas and never getting out of them. My grandmother came over earlier today and we had a good time making a few dozen(s) of these. Make sure you have some lumpia wrappers ready in the pantry beforehand.

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The dish is originally served with a sweet, creamy coconut caramel sauce for dipping but sad to say we didn’t get to make them since we ran out of coconut milk. But the Turon alone is the perfect combination of something sweet and soft wrapped in super light thinner-than-paper layers of golden brown crispiness. Possibly my new favorite snack and they are perfect for any occasions, including lazy Sundays spent watching YouTube all day.

Turon (Banana-filled spring rolls) with Coconut Caramel Sauce
Recipe adapted from Pinch of Yum
Makes 10 servings

Ingredients
10 small bananas
20 fresh lumpia wrappers
1-2 cups oil for frying
1 cup coconut milk
¾ cup brown sugar
water
Instructions
  1. Pour the coconut milk into a medium saucepan over low heat. Heat until bubbling slightly, about 5 minutes. Add the brown sugar and stir until smooth. Thicken the sauce to your desired consistency by keeping it at a low boil and stirring very frequently. I kept mine on the heat for almost 30 minutes. It thickens slightly as it cools, but you should be able to see it thickening in the pan as well.
  2. Steam the lumpia wrappers for a few minutes to soften them and make them easier to pull apart. I just held mine over the top of the steaming sauce pan for a few minutes.
  3. Peel the bananas and cut them in half lengthwise. Place the banana on the lumpia wrapper. If they are still too long to fit inside your lumpia wrappers, cut the ends off or cut them in half again. Dip your fingers in water and run them along the edge of the lumpia wrapper to make them easier to fold. Fold the top and bottom over the banana, and then roll it sideways, sealing the banana inside and using a little more water to make the wrapper stick together.
  4. Heat the oil in a large skillet or frying pan over low heat. When water sizzles across the top, add the lumpia, a few at a time, and fry for 3-5 minutes on each side or until golden brown and crispy. Drain on paper towels and allow to cool for 10 minutes. Serve with the dipping sauce.

 

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