Earth-shatteringly crispy on the outside, creamy on the inside, these Turon with a drizzle of honey and a few shakes of confectioners sugar, are perfection! And… I’ve made you a VIDEO so you can see just how quick and easy they are to make!
Lumpia are derived from Chinese spring rolls, you may also know them as egg rolls. In the Philippines, they have a sweet version known as Turon. It’s frequently made with bananas, plantains, and/or jackfruit, rolled in brown sugar, wrapped, and deep fried to golden-brown perfection. I essentially did just that, though for this version I used baby bananas; also known as finger bananas, they are basically mini bananas but with a slightly sweeter and creamier texture. And due to their petite size, they fit perfectly into a crispy little wrapper. I also added a touch of cinnamon to the sugar mix because hey, that sounds pretty great, right?! To top it all off, I drizzled them with some honey and added a few shakes of confectioners sugar. The result – super crispy, perfectly sweet, Turon.
When you’re shopping for lumpia/spring roll wrappers, you may want to hit-up your local Asian grocery store. I prefer the Menlo and Wei-Chan brands but you’re probably safe with any Asian spring roll wrapper brand. Sometimes they’ll even say, ‘super thin’ on the package – which is exactly what you want! What you don’t want, are the wrappers typically found in general grocery stores. These are thick pasta-like sheets and will yield a bubbled outer layer that resemble something like a spring roll with leprocy – not what I would call appetizing. Aside from being unappealing on the exterior, the interior layers never really cook through so they stay raw and chewy – these do not make for good eating.
Whether you’re serving these for dessert at a dinner party or just a quiet dinner at home you can wrap these babies ahead of time and fry them up just before serving. The day before you plan on serving them – wrap them all up, cover with a damp (not wet) paper towel, wrap well in plastic, and then refrigerate. The next day remove them from the fridge as your oil is heating up and then fry em’ up!
- ½ cup brown sugar
- ¾ teaspoon cinnamon
- 4 baby bananas*
- 8 lumpia or spring roll wrappers, thawed*
- canola oil for frying
- honey to drizzle
- confectioners to sprinkle
- vanilla ice cream, optional
- In a bowl or plate, combine the brown sugar and cinnamon.
- Peel and slice the baby bananas in half, lengthwise. If you are using regular bananas, slice them in half crosswise and then lengthwise (so you'll end up with 4 pieces from 1 regular banana). Roll each banana piece in the cinnamon and sugar mix, lightly brushing off any excess.
- Place 1 wrapper on your work surface so that one point is facing you. Place 1 banana piece at the bottom of the wrapper point and tightly roll up to the halfway point. Then fold each side over the wrapped banana and then keep rolling up. Right before you get to the last rotation, use your finger to brush the open flap with water and continue to roll up to seal. (See the VIDEO for instruction).
- Pour the canola oil in a frying pan to the depth of about 2 inches. Heat to 370 degrees F. Then carefully add 4 banana rolls and allow to cook until golden-brown, about 2 minutes per side. Using a slotted spoon, remove the banana rolls and transfer to a plate lined with paper towels. Allow the oil to return to 370 degrees F and cook the remaining 4 banana rolls in the same manner.
- To serve, drizzle with honey and using a fine-meshed sieve, dust the rolls with confectioners. Serve with a scoop of ice cream and enjoy immediately.
* When you're shopping for lumpia/spring roll wrappers, you may want to hit-up your local specialty or Asian grocery store. Personally, I like the Menlo and Wei-Chan brands but you're probably safe with any Asian brand. You can use the wrappers carried by general grocery stores, but those wrappers tend to bubble up and are thicker than other more authentic brands.