40mFilipino Banana Lumpia Turon with Cinnamon Sugar
Crisp pan-fried Filipino-style banana lumpia turon filled with brown sugar-coated bananas and finished with cinnamon sugar. This intermediate dessert uses common grocery ingredients and a tight egg roll wrapper technique.
- Energy
- 566 calories per serving
- Protein
- 5.4 g per serving
- Carbs
- 57.9 g per serving
- Fat
- 37.3 g per serving
- Sodium
- 330 mg per serving
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Cook this recipe
- ripe bananas-4 each
- egg roll wrappers-12 wrapper
- vegetable oil-1 cup
- light brown sugar-0.5 cups
- granulated sugar-0.25 cups
- water-2 tbsp
- cornstarch-1 tbsp
- ground cinnamon-1.5 tsp
- fine salt-0.25 tsp
Mix the cinnamon sugar by combining the granulated sugar, 1 teaspoon ground cinnamon, and fine salt in a small bowl; make the sealing paste by stirring the cornstarch and water in a second small bowl until smooth.
Peel the bananas and cut each one lengthwise into 3 even spears; in a shallow dish, combine the brown sugar with the remaining 1/2 teaspoon ground cinnamon.
Keep fingers curled back and the knife blade angled away while cutting the bananas.
Coat each banana spear lightly in the brown sugar mixture, pressing gently so it sticks without clumping; keep any extra brown sugar mixture nearby for filling.
Place 1 egg roll wrapper on the counter in a diamond shape; set 1 banana spear across the lower third, sprinkle with about 1 teaspoon of the brown sugar mixture, then fold the bottom point over the banana.
Fold in both side corners tightly, roll the turon almost closed, brush the top point with cornstarch paste, then seal the wrapper firmly; repeat with the remaining wrappers and bananas.
Heat the vegetable oil in a skillet over medium heat until it reaches about 350°F and looks shimmery but not smoking.
Keep the oil at a steady medium heat and do not let it smoke.
Fry the turon in batches, seam side down first, for 2 to 3 minutes per side until deep golden brown and crisp.
Lay each turon into the skillet away from you to reduce oil splatter.
Do not overcrowd the skillet, since crowded frying can make the wrappers greasy and increase splattering.
Transfer the fried turon to a wire rack lined with paper towels; while still hot, sprinkle generously with cinnamon sugar so it lightly sticks to the crisp wrappers.
Let the turon cool for 3 to 5 minutes before serving warm, when the wrappers are crisp and the banana filling is soft and caramel-like.
Let the filling cool briefly before eating because hot banana and sugar can burn.
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