Turon/ Lumpiang Saging (Crispy Banana Spring Rolls)

INGREDIENTS:
  • 8 pcs. fully ripened saging na saba (sweet plantain or Cardaba banana), peeled
  • ½ cup strips of ripened langka (jackfruit)
  • 12 pcs. lumpia wrappers (rice flour wrappers) or egg roll wrappers
  • ½ cup cooking oil
  • water
  • Toppings (optional)
  • caramelized brown sugar
  • scoops of ice cream

PROCEDURE:
  1. Slice the peeled banana into three pieces, lengthwise.
  2. Separate the spring roll wrappers and prepare the fillings.
  3. Assemble the turon. Place one spring roll wrapper on a flat surface. Put two slices of banana at the middle of the wrapper. Lay some strips of jackfruit in between and on top of bananas. Fold the lower edge of the roll wrapper halfway through, overlapping the fillings. Tuck in the left and the right edges of the wrapper. This should look like a lumped enveloped. Finally, start rolling all the way through the upper edge and then seal it with a dab of water. Place the wrapped banana on a separate plate. Repeat the process until all the ingredients are used up.
  4. Heat the cooking oil on a large pan and deep fry the rolls per batch. Adjust the heat so as not to burn the rolls. Occasionally flip the rolls to evenly cook. Cook for about 3 minutes on each side or until brown and crispy.
  5. Place the cooked turon on a plate lined with paper towels.
  6. To serve, drizzle the banana rolls with caramelized brown sugar. Add a scoop of ice cream if desired. Enjoy!

**Yields 12 pieces of crispy banana spring rolls

TIPS FROM ENZ:
  1. You may omit the jackfruit if not available or substitute it with strips of ripened mango.
  2. Round plantain or cardaba banana are varieties of banana indigenous to the Philippines and other Southeast Asian countries. If they are not available in you area, you may use other variety (e.g. Cavendish).