Turon Recipe By Tasty Food

BASIC TURON

Steps:

• First, slice the bananas in half, lengthwise.
• Also slice the langka into strips, lengthwise.
• Place some sugar in a shallow container and coat the slices of banana with sugar.
• Place the coated slice of banana at the lower part of the lumpia wrapper together with some slices of langka.
• To wrap the filling, fold the left and right sides of the wrapper then roll the bottom edge of the wrapper to the opposite direction. Before completely rolling the lumpia, damp the edges with water to help seal the wrapper. (See images above)
• Repeat for the remaining ingredients.
• Heat some oil in a frying pan. When the oil is hot enough put in the first batch of turon.
• Sprinkle 1/2 tsp of sugar on each side of the turon while frying. Cook in low heat to melt the sugar.
• When the turon is golden brown and the sugar has melted, remove the turon from heat then transfer to a serving plate lined with paper towel.
• Repeat for the next batches then serve and enjoy!

TURON RECIPE BY TASTY

Steps:

• Fill a medium pot halfway with canola oil. Heat over medium heat until the temperature reaches 375°F (190°C).
• Peel the plantain and cut lengthwise into 3 pieces.
• Dip the plantain pieces in the brown sugar to coat evenly on all sides.
• Set a spring roll wrapper on a clean surface in a diamond orientation. Place a plantain strip horizontally across the center of the wrapper and top with a few slices of jackfruit, if using. Fold the bottom corner of the wrapper up and over the plantain, then fold in the sides. Brush the exposed edge with egg white, then roll to seal. Repeat with the remaining wrappers and plantains.
• Add the wrapped plantains to the hot oil and fry, flipping once, until the wrappers turn golden brown, 1-2 minutes total.
• Serve the turon hot with more brown sugar sprinkled on top and/or a scoop of ice cream, if desired.
• Enjoy!

TURON

Steps:

• Defrost the spring roll shells in the package on the countertop for 30 minutes. Place a wire rack on a baking sheet and set aside.
• Trim both ends of each plantain and do not remove the skin. Cut each plantain in half across and then cut lengthwise into 3 planks. Peel the plantain pieces.
• Drain the jackfruit and reserve the syrup in a small bowl. Cut each piece of jackfruit into 1/2-inch wide strips.
• To assemble the turon, lay the wrapper on a clean surface with a corner pointing towards you (it should resemble a diamond). Place one slice of plantain horizontally about 2 inches from the lower corner and top with 2 strips of jackfruit. Fold the nearest corner of the wrapper over the plantain and jackfruit tautly and roll twice over. Fold in the left and right corners and continue to roll upwards until about 1 inch of wrapper remains. Dip your finger into the reserved jackfruit syrup to moisten the top corner and seal. Repeat with the remaining fruit and wrappers. Reserve the syrup.
• Fill a medium saucepan with 2 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Dip each turon into the jackfruit syrup, allowing any excess to drip off and carefully place into the oil. Fry, turning occasionally, in batches of 6 at a time until deep golden brown and crisp all over, about 3 minutes per side. Place the turon on the wire rack and let cool. Repeat with remaining turon and serve hot.

TURON

Steps:

• Peel and cut bananas to fit the wrappers. I use rather large bananas so I cut them both lengthwise and crosswise to make 4 pieces. Adjust this so that your banana "fits" so you can roll it like and eggroll.
• Spread a little brown sugar on the lumpia wrapper, add the banana. Alternatively, you can roll the banana in the sugar instead of sprinkling some on the wrapper. My kids find this easier. If you are using jackfruit add a little with the banana.
• Roll like you would an eggroll. Wet the end flap with a little water or beaten egg to seal.
• Deep fry at about 350 degrees until golden brown. It generally takes me 5-7 minutes per batch.