The first time I had turon was about two years ago, in Denver, during the Dragon Boat Festival. I fell in love. Okay, I know, I do that a lot. The crispy wrapper, the soft banana, the caramelized sugar…<sigh> what’s not to love? Pair it with cinnamon ice cream and whoa boy!
I asked my friend, Susan (who is Filipino) if she knew how to make them and could she possibly give me the recipe. Can I take a moment to tell you I love Susan, too? Not only did she give me the recipe, she went to the Asian grocery and picked up everything I would need and delivered it to me!
Weeks passed and Susan kept asking me if I’d made the turon. I told her I hadn’t and had already thrown out the plantains, which were beyond ripe and rotting in a landfill somewhere, but that I would buy more and make them next chance I got. More weeks past, more plantains joined the landfill. It just seems I could never coordinate my time off with the plantain’s ripeness, or I’d forget (okay, it was always the latter). Sometimes I would have every intention, but because plantains look horrible when ripe, my husband would throw them out.
I finally made the time and oh my…I should have done it sooner. They are spectacular alone, with maybe a sprinkling of powdered sugar, or sugar/cinnamon. Mildly sweet with an awesome texture from the spring roll wrapper. Paired with homemade (or store bought, for that matter) cinnamon ice cream….oh yeah! That’s livin’ right!
You might be wondering what I mean by bastardization of a cross-cultural treat and here it is: Spread a little peanut butter on the spring roll wrapper, top with a banana (regular, not plantain) roll, fry and coat with powdered sugar and you have a treat The King would come back for. Thank you, thank you very much (she says with lip curled). I might have to try it with cheesecake next!
- 1 can jack fruit (optional)
- 2-3 ripe plantain bananas
- 1 pkg spring roll wrappers
- light brown sugar (I mean light brown in color, not calories!!)
- 1 egg white
- canola oil
Defrost spring roll wrappers in the refrigerator the day before. Heat canola oil in a wok or deep fryer to about 1 inch deep.
Peel and cut bananas into 3-4 inch segments, then in half. Drain jack fruit and cut into pieces. Place about 1 cup of brown sugar on a plate. Take a spring roll wrapper and place it on your work surface (keep the remaining wrappers covered with a lightly damp towel).
Coat banana segment with brown sugar on both sides and place diagonally near the center of the wrapper. Top with jack fruit slices.
Chose a corner and wrap over banana.
Next brush one of the sides with egg white and fold it over the banana.
Fold the banana envelope over one turn and brush the other side flap with egg white. Fold it over the banana.
Brush the top flap with egg white and roll the package to close.
Immediately fry in hot oil. You want the oil to be hot because it allows less oil to be absorbed by the wrapper and makes it crispier. You don’t need a long frying time because it doesn’t take long for the brown sugar to caramelize.
Make sure to turn the turon and brown the other side.
Once golden brown, remove from oil and drain on a paper towel. Sprinkle with cinnamon and sugar, or powdered sugar and enjoy.
If you really want to make your skirt fly up, serve it with some cinnamon ice cream (ooh! and warm caramel – I just thought of that!). Enjoy.