Turon (Filipino Banana Egg Rolls)
As a mestiza Filipina (that means half Filipina, which I am on my mom’s side), I find myself being more and more intrigued by the native cuisine as I get older. I love going to Asian markets to peruse the different products! The other day, I saw these cute baby bananas and thought they would make excellent turon, or Filipino banana egg rolls. While regular bananas or plantains are usually used with brown sugar and jackfruit, these little bananas were the perfect size for the wonton wrappers. We also decided to go a little crazy with the fillings, so we did a few with plain brown sugar, some with peanut butter and jelly, and some with peanut butter and chocolate. So good! These sweet bananas and other fillings get a crunchy wrapper for a delicious spin on the traditional Filipino snack.
Prep Time 10 M
Cook Time 5 M
Recipe Yield 4 Servings
- Take an egg roll wrapper and place it on a cutting board on a diagonal.
- Place a banana toward the bottom tip of the wrapper.
- Add 1-2 tsp of the fillings of your choice: we did brown sugar; peanut butter and jelly; and peanut butter and chocolate chips.
- Dip your finger into the water and moisten each edge of the wrapper.
- Bring the bottom tip of the wrapper up and over the banana.
- Fold in the tips on the left and the right over the banana.
- Roll the wrapper up to the top tip, and press firmly to secure. Continue with the rest of the bananas.
- Dust each egg roll with cornstarch and set aside.
- Heat 1" oil in a large saucepan to 350F.
- Carefully lower the egg rolls into the oil, frying in batches. Turn occasionally to ensure even browning.
- Fry for 3-5 minutes and remove to a paper towel lined plate.
- Serve while hot.