Cheesy turon (banana spring rolls)
Note that this is an updated version of a recipe I originally posted in May 11, 2003. The recipe is the same except for the addition of powdered sugar. That's Alex's idea. It gives the wrapper a shiny appearance and adds a layer of crispiness. Unlike brown sugar which is traditionally added to the turon filling, powdered sugar does not make the turon too sweet and cloying.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 12 spring rolls
- 6 saba bananas cut in half lengthwise
- 125 grams cheese
- 12 large spring roll wrappers
- 2 tablespoons powdered sugar optional
- cooking oil for deep frying
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.
Wrap the filling. Take the side nearest you and start rolling away from you. Halfway through, fold side flaps inward and continue rolling. Moisten the edges of the wrapper with water to seal. Repeat the process until all wrappers are filled (see visual guide).
In a frying pan, heat enough cooking oil to reach a depth of at least two inches.
Sprinkle the spring rolls with powdered sugar.
Over medium-high heat, deep fry the banana spring rolls until golden brown.
Drain on a rack.
Serve the cheesy turon at once.