We had a bunch of saba bananas that were deliciously ripe. Not too soft and mushy but definitely sweet that I decided to turn it into turon. Turon is a sweet spring roll filled with bananas that is eaten either as a snack or dessert. Some would pair this up with strips of jackfruit, a serving of vanilla ice cream or a sprinkle of toasted sesame seeds. I remember growing up with in the provinces and eating this during the summer afternoons after a good game of tag or hide-and-seek. We still enjoy this simple treat up to this day. :D
I wanted something different to go with the turon by adding apples. I had a few that were just sitting on the fruit bowl. I thought it would be a twist by adding it with a hint of cinnamon. So when I served it for Sunday brunch, it came out pretty good in my opinion. Somehow, it reminded me of apple pie. My sister said so herself when she tried it. But she still preferred the traditional kind - just plain saba please or with a hint of jackfruit.
Saba-Apple Turon
Ingredients:
10 saba fingers, medium ripe, peeled and sliced into 4 strips per finger
1 – 2 apples, peeled, cored and sliced into strips
white sugar
cinnamon
20-30 egg roll (lumpia) wrapper
oil for deep frying
Mix ½ cup of sugar with 1/8 – ¼ teaspoon of cinnamon. Make sure the cinnamon is evenly distributed. I roughly estimated the amount of cinnamon. I would advise that the amount be adjust depending on personal preference. If you prefer to add more, by all means do.
Dip the 2 strips of banana and 2 strips of apple into the sugar-cinnamon mixture. Arrange the coated strips on the egg roll wrapper. Roll the wrapper to almost mid-way. Tuck in the sides to the center thus encasing the fruits in the center. Then roll until you have almost reached the end of the wrapper. Brush the end with water to make is slightly moist but not wet. This will help seal the wrapper and avoid the fruits from spilling out.
Repeat the process until all the fruits have been wrapped.
Heat about 1 cup of oil over medium heat. Fry turon in batches of 5-6 pieces (depending on how large the frying pan is. I use a 8” skillet). This would prevent the oil’s temperature from dropping and avoid from over-crowding the pan. This way the rolls would cook evenly through. Drain in paper towels.
The excess rolls were placed in an air-tight freezer container then placed in the freezer. We just thaw the rolls to almost totally defrosted then fry it into the hot oil. Just be careful of the splatter.
Additional variations:
- Sprinkle over some sesame seeds after draining the turon rolls.
- Instead of rolling the fruits into the sugar-cinnamon mixture. Sprinkle it over the egg roll wrapper before rolling.
- Omit the sugar-cinnamon when rolling the fruits into the egg roll wrapper. After draining, dust it over the cooked rolls instead.
I wanted something different to go with the turon by adding apples. I had a few that were just sitting on the fruit bowl. I thought it would be a twist by adding it with a hint of cinnamon. So when I served it for Sunday brunch, it came out pretty good in my opinion. Somehow, it reminded me of apple pie. My sister said so herself when she tried it. But she still preferred the traditional kind - just plain saba please or with a hint of jackfruit.
Saba-Apple Turon
Ingredients:
10 saba fingers, medium ripe, peeled and sliced into 4 strips per finger
1 – 2 apples, peeled, cored and sliced into strips
white sugar
cinnamon
20-30 egg roll (lumpia) wrapper
oil for deep frying
Mix ½ cup of sugar with 1/8 – ¼ teaspoon of cinnamon. Make sure the cinnamon is evenly distributed. I roughly estimated the amount of cinnamon. I would advise that the amount be adjust depending on personal preference. If you prefer to add more, by all means do.
Dip the 2 strips of banana and 2 strips of apple into the sugar-cinnamon mixture. Arrange the coated strips on the egg roll wrapper. Roll the wrapper to almost mid-way. Tuck in the sides to the center thus encasing the fruits in the center. Then roll until you have almost reached the end of the wrapper. Brush the end with water to make is slightly moist but not wet. This will help seal the wrapper and avoid the fruits from spilling out.
Repeat the process until all the fruits have been wrapped.
Heat about 1 cup of oil over medium heat. Fry turon in batches of 5-6 pieces (depending on how large the frying pan is. I use a 8” skillet). This would prevent the oil’s temperature from dropping and avoid from over-crowding the pan. This way the rolls would cook evenly through. Drain in paper towels.
The excess rolls were placed in an air-tight freezer container then placed in the freezer. We just thaw the rolls to almost totally defrosted then fry it into the hot oil. Just be careful of the splatter.
Additional variations:
- Sprinkle over some sesame seeds after draining the turon rolls.
- Instead of rolling the fruits into the sugar-cinnamon mixture. Sprinkle it over the egg roll wrapper before rolling.
- Omit the sugar-cinnamon when rolling the fruits into the egg roll wrapper. After draining, dust it over the cooked rolls instead.
2 comments:
this sounds good:)
Thanks for visiting docchef.
It does in my opinion :D but for the traditionalist, sugar would be best.
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