Cheesy turon (banana spring rolls)

Still making turon with strips of langka (jackfruit)? Too boring… try strips of cheese. Turon will never be the same again.

casaveneracion.com cheesy turon (banana spring rolls)

Turon is a spring roll filled with saba banana. As street food, they are sold along sidewalks by ambulant vendors who cook them on gas stoves set on rolling carts. Sold that way, turon is laced with plenty of brown sugar and filled with lots of langka (jackfruit) strips. Which makes it too sweet. Sickeningly sweet for my taste.

Substituting strips of cheese for the langka gives turon a totally new flavor. The salty cheese melts inside the wrapper and blends wonderfully with the natural sweetness of the saba bananas. That’s why it’s so important to use very ripe bananas. Semi-ripe bananas are too firm and lack the right amount of sweetness. If ripe bananas are unavailable, then you may add a little brown sugar to strike the right balance. Use soft cheeses, the kind that melts well. And seal the wrappers very well to prevent the cheese from leaking out when it melts.

Ingredients

  1. 6 saba bananas, cut in half lengthwise
    half of a 225 g. block of cheese
    1/2 c. of dark brown sugar (optional)
    12 pcs. of lumpia (spring roll) wrappers
    1-1/2 c. of cooking oil

Instructions

  1. Separate the spring roll wrappers. Slice the cheese into 12 equal pieces.

    Lay 1/2 banana on a spring roll wrapper. Place a slice of cheese on top. Sprinkle with brown sugar, is if using. Wrap filling. Take the side nearest you and start rolling away from you. Halfway through, fold side flaps inward and continue rolling. Wet edges of wrapper to seal. Repeat process until all wrappers are filled.

    Heat the cooking oil in a skillet. Over medium-high heat, deep fry the banana spring rolls until golden brown. Drain on paper towels. Serve at once.

Cooking time (duration): 15 minutes

Number of servings (yield): 6

Comments

    • Cha says

      Hi Connie. I’ve been following your web for a week now and I’m really enjoying your articles and recipes. So surprised and happy that we have the same recipe for cheesy turon except that I use quick melt cheese. One morning, my plan was to boil the saba for our breakfast. But when I opened the fridge, I saw the quickmelt cheese and the lumpia wrapper, and there we have turon for breakfast! lol But my husband loves cheesy turon so much!
      Really, sometimes opening the fridge is like opening a lot of great food possibilities. :)
      Btw, I’ve done doing the yema balls and polvoron! They’re so yummy! Thank you so much!

  1. ksp says

    I would like to know how you keep the turon wrapper crunchy after cooking. It seems that the sugar makes the wrapper soggy after a while? If i want to give it away – how do i pack it to make sure it’s still crunchy? appreciate any suggestions- thanks!

    • azza elraie says

      ms ksp:
      no problem for the crunchiness of the cheesy
      turon indeed I tried it this option. USE
      PHYLLO WRAPPER, IT WILL STAY CRUNCHY FOR A
      WEEK…GOOD LUCK.

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