This is my favorite filipino snack. I remember eating this after a long day at school. I didn’t know that its kinda hectic to make this the first time. When you fry it, just put maybe 3 or 4 banana roll at the same time so that they won’t stick together. The fewer the better. And always watch your heat, make it medium so that it won’t get burned.  Use a deep fryer pan or a wok. In my version, my turon is sugar coated because it is crunchier and of course tastier.


4 tablespoons sugar
4 tablespoons sesame seeds
4 large ripe plantain bananas, sliced lengthwise thick
8 lumpia wrappers
1 egg, lightly beaten
3 1/2 cups oil
1/2 cup powdered sugar


Sprinkle sugar and sesame seeds on a banana slice. Place a second banana slice on top of the sugar and sesame seed mixture. Repeat with remaining slices.

To assemble, place a filled banana on the lower third of the wrapper. Fold the portion of the wrapper nearest you over the filling until just covered. Turn the wrapper again to enclose the banana securely. Moisten the left and right hand edges of the wrapper with egg. Fold over the corners and press down firmly to seal, making an envelope. Moisten the flap of the envelope with egg and turn, rolling firmly into a cylinder. Seal firmly. Set aside, seam side down. Repeat with remaining slices.

Heat oil in a wok to 375 degrees. Place 4 or 5 turon at a time in the hot oil. Fry until crisp and golden. Remove with a skimmer and drain on paper towels. Serve hot.

recipe via cdkitchen


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