Turon (Philippine Banana Spring Roll)

TS:
Turon, how I love you...

Lucky for us, JS' godmother, Auntie B, would make turon for us seemingly upon a moment's notice from Mama. Mama tells us that Auntie B's own children have remarked that they themselves are not usually privileged enough for their mother to make them turon! ;)

Auntie B is the same person who would also make Bola-bola (Philippine meatballs) for us, seeing as we're a little frying-averse.



TS:
On one such fortunate occasion, a year or so ago, I took the opportunity of photographing Auntie B's always perfect-looking turon.

In the Philippines, one would make turon with a different type of banana (or plantain, actually) altogether,called saba, and perhaps add in some langka (jackfruit) as well. But, we have now more or less resigned ourselves to the regular ol' banana.

Market Manila: Saba or Cooking Bananas
Wikipedia: Langka (Jackfruit)
Wikipedia: Banana-cue, Turon and Arroz a la Cubana



TS:
To make them -- not that I've had occasion to with our frying-laziness and Auntie B's generosity -- one simply wraps bananas in egg roll wrappers and fries them up! If you so wish, dredge the banana pieces in brown sugar before wrapping in the wrapper.

See, it's easy!

These turon will be the death of me. If placed before me, I have no choice but to keep eating them until every single one is gone.

2 pieces? Too few. 5 pieces? Um, is there more? 10 pieces? Well, that's quite a lot for a "snack", but they're just too good, bursting stomach be damned.

More eatingclub Philippine/Filipino food

eatingclub banana
Boiled Saba (Burro Banana) with Condensed Milk
Caribbean "Fish n' (Banana) Chips"
Turon (Philippine Banana Spring Roll)
Minatamis na Saba (Philippine Boiled Saba Banana)

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Recipe
Turon (Philippine Banana Spring Roll)

The quantities are completely up to you.

Slice bananas lengthwise, if desired.

If you wish, dredge banana pieces in brown sugar first.

Then, place banana piece on a large egg roll wrapper and wrap. Fold up the bottom to cover the banana, fold in the right and left sides, and roll up until the wrapper is closed. Moisten the top flap of the wrapper to seal.

In a pan, heat oil over medium/medium-low heat. Shallow-fry or deep-fry turon until golden brown.


For showcasing BANANAS, we're submitting this post to Weekend Herb Blogging, a world-wide food blogging event (created by Kalyn's Kitchen, now maintained by Haalo of Cook (almost) Anything at Least Once) with the goal of helping each other learn about cooking with herbs and plant ingredients.

If you'd like to participate, see who's hosting next week. WHB is hosted this week by Janet of the taste space.