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Turon (Banana Lumpia)
Credit:
Bryan Gardner
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
1/2 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
3 firm-ripe bananas, peeled
12 fresh or frozen egg-roll wrappers (8 inches each), cut into 6-inch squares
Safflower or other neutral-flavored oil, for frying
Honey and confectioners’ sugar, for serving
Cook's Notes
Choose bananas that are ripe but still firm for the filling. This will ensure that the fruit stays intact during frying.
Variations
Ripe plantains can be substituted for the bananas. Look for fruits with mostly black skins.
Gallery
Turon (Banana Lumpia)
Credit:
Bryan Gardner
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Makes 12
Gallery
Turon (Banana Lumpia)
Credit:
Bryan Gardner
Turon (Banana Lumpia)
Credit:
Bryan Gardner
Turon (Banana Lumpia)
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Makes 12
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Makes 12
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1/2 cup packed light-brown sugar
- 1/4 teaspoon ground cinnamon
- 3 firm-ripe bananas, peeled
- 12 fresh or frozen egg-roll wrappers (8 inches each), cut into 6-inch squares
- Safflower or other neutral-flavored oil, for frying
- Honey and confectioners’ sugar, for serving
Directions
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.
Cook's Notes
Choose bananas that are ripe but still firm for the filling. This will ensure that the fruit stays intact during frying.
Variations
Ripe plantains can be substituted for the bananas. Look for fruits with mostly black skins.
Cook’s Notes
Choose bananas that are ripe but still firm for the filling. This will ensure that the fruit stays intact during frying.
Variations
Ripe plantains can be substituted for the bananas. Look for fruits with mostly black skins.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Turon (Banana Lumpia)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Turon (Banana Lumpia)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
