Filipino Banana Lumpia Turon with Cinnamon Sugar

Ingredients

• 4 Each Ripe bananas - 4 large (about 680 g), 4 large bananas, about 680 g total; cut each banana lengthwise into 3 even spears.
• 12 Count Egg roll wrappers - 12 wrappers (7-inch square), Wrappers are 7-inch squares; used to wrap the banana filling.
• 0.5 Cup Light brown sugar - 1/2 cup (100 g), packed, 100 g; used for coating and filling the banana spears.
• 0.25 Cup Granulated sugar - 1/4 cup (50 g), 50 g; combined with cinnamon and salt for finishing cinnamon sugar.
• 1.5 Teaspoon Ground cinnamon - 1 1/2 teaspoons (4 g), 4 g total; 1 teaspoon for cinnamon sugar and 1/2 teaspoon for the brown sugar filling mixture.
• 0.25 Teaspoon Fine salt - 1/4 teaspoon (1 g), 1 g; added to the finishing cinnamon sugar.
• 1 Tablespoon Cornstarch - 1 tablespoon (8 g), 8 g; stirred with water to make sealing paste.
• 2 Tablespoon Water - 2 tablespoons (30 ml), 30 ml; mixed with cornstarch for sealing paste.
• 1 Cup Vegetable oil - 1 cup (240 ml), 240 ml; used for pan-frying the turon.

Instructions

1. Mix cinnamon sugar and sealing paste

   1. *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.

2. Prepare bananas and filling sugar

   2. *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.

3. Coat the banana spears

   3. *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.

4. Start wrapping each turon

   4. 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*.

5. Seal the wrappers

   5. *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.

6. Heat the oil

   6. Heat the vegetable oil in a skillet over medium heat until it reaches *about 350°F* and looks *shimmery but not smoking*.

7. Fry until crisp

   7. Fry the turon in batches, seam side down first, for *2 to 3 minutes per side* until *deep golden brown and crisp*.

8. Drain and finish with cinnamon sugar

   8. 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.

9. Cool briefly and serve

   9. 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.