Turon Banana Lumpia Food

TURON (BANANA LUMPIA)

Steps:

• Combine brown sugar and cinnamon in a shallow dish. Cut each banana in half crosswise, then in half again lengthwise to create four pieces.
• Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Roll a piece of banana in cinnamon sugar, then arrange horizontally about 2 inches from bottom corner of wrapper. Fold bottom corner over banana, then fold in sides over banana. Starting at the bottom, roll up wrapper to form a tight cylinder around banana. Brush top corner with water and press to seal. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Repeat with remaining wrappers, banana pieces, and cinnamon sugar.
• Add enough oil to a heavy, deep-sided skillet (preferably cast iron) to come 1/2 inch up sides. Heat oil over medium-high until a deep-fry thermometer reads 335 degrees. Working in batches, add lumpia, seam-side down, and fry, turning often, until golden brown, 3 to 4 minutes. Using tongs, transfer to a wire rack set over a rimmed baking sheet to drain. Drizzle generously with honey and dust with confectioners' sugar; serve immediately.

BANANA LUMPIA (TURON)

Steps:

• Cut the top and bottom of the bananas. Cut the bananas in half lengthwise and half it again across. Peel the bananas and set aside.
• Place some brown sugar on a plate and roll each piece of banana in the brown sugar.
• In a small dipping bowl, combine the flour and water to create a paste. (I find that using the paste will seal the wrapper better.) Or you could use water to seal the wrapper. Set aside the bowl.
• On a separate plate, have one corner of the springroll wrapper pointing to yourself. Place the sugared banana about two inches away from the bottom corner. Fold the bottom corner over the banana, roll it forward until it is about halfway. Snuggly fold both right and left corners to the middle. Continue to tightly roll the banana until there is a small amount left of the last corner. Dab the paste/water to the corner and seal it. Set aside the finished wrap and repeat the same procedure for the rest.
• Heat some oil in a pan or pot. Bring it to 350 degrees Fahrenheit. Carefully add in the lumpia and let it fry until it is golden brown, about 3-5 minutes.
• Remove the banana lumpia and let it drain on a baking sheet topped with a wire rack. Serve and enjoy!

BANANA LUMPIA

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place brown sugar in a shallow bowl. Roll each banana quarter in the brown sugar until coated. Wrap a lumpia wrapper around each coated banana, sealing the last edge to the roll using a spoon or your finger dipped in water. Repeat with the remaining bananas and wrappers.
• Working in batches, fry lumpia in the hot oil until golden brown, about 5 minutes. Transfer cooked lumpia to a paper towel-lined plate using a slotted spoon. Some sugar may leak out the sides of the lumpia while cooling.

TURON (SWEET FRIED BANANA SPRING ROLLS)

Steps:

• place a sliced banana 1 1/2 inch from the bottom edge of a spring roll wrapper, sprinkle it with some sugar and cinnamon, and top it with a sliced jack fruit.
• seal the sides and roll the wrapper, sealing the top as well with water/starch mixture.
• In the meantime, heat oil in non-stick wok(so sugar doesn't stick) until it's sizzling hot with the leftover sugar and fry the wrapped bananas until it's golden brown, spooning (or use spatula) the sugar from the pan on the wrapper to give it a bit of caramelized coating.
• Drain on paper towels or sieve.
• Serve while still warm and the wrapper's crunchy.