Banana Spring Rolls recipe
- Dish type
- Fruit desserts
- Banana desserts
I made this on a whim but it makes a deliciously different dessert. Serve warm with a little vanilla ice cream.
44 people made this
IngredientsServes: 4 banana spring rolls
- oil for frying
- 2 bananas
- 2 tablespoons salted butter
- 4 teaspoons sugar
- cinnamon, to taste
- 4 spring roll wrappers
- icing sugar to serve
MethodPrep:25min ›Cook:5min ›Ready in:30min
- Heat oil in a deep pan or deep fat-fryer until it's 190 degrees C or medium high heat.
- Slice each bananas in half length-wise to keep the half-moon shape. Then slice each piece in half to get 4 pieces in total.
- Melt butter in microwave for about 20-30 seconds and stir until completely melted. Add bananas, sugar and cinnamon to melted butter.
- Place quartered bananas on spring roll wrapper and fold the long edges of the spring roll paper over the banana, then roll up and tuck in the ends. Lightly oil the end to seal. Place the roll seam-side down on a plate while the oil heats up.
- Place spring rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on kitchen paper. Finally, dust with icing sugar and more cinnamon, if you like.
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Ingredients (serves 10)
Mixed berries (strawberries, blueberries, blackberries, and raspberries)
Scoop of vanilla ice cream
1 ½ lb. cream cheese, broken into small pieces
Preheat oven to 375 degrees Fahrenheit. Add all spring roll filling ingredients except the heavy cream into a mixing bowl and mix for 30 seconds using a hand blender at low speed. Transfer the bowl to a stand mixer and mix for an additional 10 minutes at low speed. Once mixed, place the batter in a 12-inch pan with a depth of 2.5 inches minimum and spread it out.
Using a clean bowl, add the heavy cream and use a hand blender to mix until firm. Pour heavy cream over the batter and gently swirl through each corner of the pan to make sure it is distributed evenly. Cover the pan with aluminum foil.
Take a large pan, fill with 4-6 cups of water and place the 12-inch pan with the batter inside the large pan (the pan with the batter mixture needs to be taller than the pan with the water). Place pans in the oven and cook for 30 minutes. Remove aluminum foil and cook for an additional 15 minutes uncovered at 375 degrees Fahrenheit. Take the pans out of the oven and leave on the countertop for 35 minutes. When cooled, cover with plastic wrap and place in the refrigerator for 24 hours.
Remove from the refrigerator and use an ice cream scooper to scoop one ball of the batter mixture and put in the middle of the tortilla. Spread egg wash all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers. Once done, put in the freezer for an additional 24 hours before frying.
Fill a heavy bottom pot with about half an inch of oil and warm over medium-high heat. Fry one or two at a time, carefully turning to brown evenly on all sides (if you are frying in a saucepan). For a deep fryer, throw the banana spring rolls in the fryer and let them brown. Remove from oil and slice the rolls in half. Serve warm with ice cream, fresh berries, and a drizzle of caramel. Top with fresh mint.
Banana Spring Rolls
- 1 large banana, peeled
- 4 spring roll wrappers
- ¼ cup brown sugar
- ½ Tbs cinnamon
- 2 cups oil
- Preheat the oil in a deep-fryer or large cast-iron skillet.
- Mix sugar and cinnamon.
- Slice banana in half lengthwise, then crosswise into fourths.
- Place one piece of banana on a spring roll wrapper, and sprinkle with sugar mixture to taste.
- Roll from the edge to the center, then fold top and bottom corners in, and continue rolling.
- Dip your finger in water and brush the last edge to seal.
- Repeat with remaining banana pieces.
- Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain.
- Serve with ice cream.
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How to cook Turon or Banana Spring Rolls
Turon Recipealso known-as lumpiang saging. It is a deep fried caramelized banana spring rolls made of thinly sliced Saba bananas and a slice of jackfruit, dusted with brown sugar, rolled in a spring roll wrapper then deep-fried.
It is one of the favorite street food in the Philippines sold alongside with banana cue, camote cue, and maruya. They are sold along sidewalks by ambulant vendors on rolling carts. During my college years, this is my break time snack because it is very affordable.
When buying the Saba ingredient, do not choose overripe because when you deep-fried it, they will become mushy. You can store the uncooked Turon inside the chiller.
When cooking Turon, make sure to fry it in hot oil. This is the secret in making this snack crispy. It&rsquos best to eat this Filipino dessert while still warm.
1-2 cups oil, for shallow frying
1. Peel the bananas, cut them in half crossways and roll each half in the brown sugar. Lay a spring roll wrapper out in a diamond shape and place one banana at the closest end of the diamond. Sprinkle with a pinch of salt, then roll up the banana in the wrapper into a spring roll shape, folding the left and right corners in before you reach halfway, and moistening the end of the wrapper with a little water to seal. Repeat with the remaining wrappers.
2. Place the oil in a small saucepan or frying pan to a depth of about 2-3cm and heat over medium-high heat to 170C. Fry the spring rolls in batches, turning frequently, for about 5 minutes until they are a deep golden brown. Drain on a wire rack and serve warm.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
Chocolate – Banana Springrolls
When I was in Cape Town for the Pasella shoot a month ago, I went for dinner afterwards with my good friend Sam Linsell from Drizzle and Dip. I told her I’m in the mood for some really great Dim Sum and she promised me one of the best’s is Wafu (part of Wakame) in gorgeous Mouille Point. I didn’t even think twice before I said yes because this is where one of my favourite South African foodies, Justin Bonello learnt the art of Dim Sum making during his Cooked TV series.
The Dim Sum was out-of-this-world Incredible and I still dream of the Flaky Prawn Puffs and the Spinach & Cream Cheese dumplings. After dinner, I really wanted something sweet and I thought I deserved it seeing as I’d been on set shooting the whole day. We asked the manager what desserts he recommends and when he said “Chocolate and Banana Spring rolls” I almost shouted out “YES. ” Thank goodness I didn’t because I think our fellow diners were already suspicious of these two food bloggers taking photo’s of food and making noises not really suitable for a restaurant while we were eating (My favourite eating experiences are ones with Sam, she is absolutely in love with food, like me, and isn’t afraid to mmmmm and aaaahh her way through her meal. )
When the Spring rolls arrived I was trying not to drool all over the table and when I had the first bite, I was really in Chocolate Spring roll heaven! The banana is the perfect match for the dark and rich chocolate and if my mom didn’t raise me as well, I might have licked my plate! Instead I sneaked a quick finger over the sauce and popped it into my mouth. It was delicious!
When I told my husband afterwards about these springrolls, he almost put the phone down in my ear. You see, spring rolls are my husband’s weakness. I promised him that I would try to recreate them at home and it’s taken me a month to do so but when I did yesterday, he was transported to that same Chocolate Spring roll heaven I was. The look on his face was priceless and he said the month-long wait was absolutely worth it!
Don’t forget to catch Pasella on SABC2 tonight at 19h30. I will be cooking up a storm with fellow food bloggers Nina, Marisa and Thuli!
6 spring roll pastry sheets
2 large banana, peeled and chopped
100g dark chocolate
Want a Turon recipe that will fix your sweets craving?
Turon Filipino is a sweet banana spring roll, where the cooking-type banana with a piece of jackfruit are rolled on an eggroll wrapper and fried crispy with sugar glaze.
I remember Turon back home more as a merienda or afternoon snack than as a dessert.
Jackfruit or langka, gives it a distinct taste and aroma, but is optional and ok to omit.
Some folks make the turon without the sugar glaze, but you won't be able to easily distinguish it from the savory fillings.
Actually, the glaze serves a purpose.
The sugar coat keeps the spring roll crunchy long after it's been fried, and that's very important.
- Cooking Bananas like Saba or ripe Plantain
- Spring Roll Wrappers
- Jackfruit or langka, optional
IN THE PANTRY:
- 6-8 pieces ripe bananas, cut in half lengthwise, about 3"length
- 12 - 15 strips of jackfruit
- 12 - 15 pieces spring roll wrappers
- 1 cup brown sugar
- Cooking oil for frying
PREPARATION TIME : 5 minutes
COOKING TIME : 20 minutes
1 Separate the spring roll wrappers, arrange your plates in sequence : sliced banana, sugar, jackfruit.
2 Lay the wrapper, dip the banana in sugar and put on one end of the wrapper, lay a slice of jackfruit on top.
3 Fold starting at the end of the wrapper with the filling, fold the 2 sides in, then roll up to the end. Seal the end with water.
4 Heat up the oil in medium heat and fry the turon with the sealed end side down first (to keep it sealed). Cook until slightly browned and flip.
5 Fry the other side, and once slightly browned, sprinkle sugar(1 tablespoon per roll) onto the oil to caramelize and glaze the fried roll.
Deep-Fried Spring Rolls with Banana
Preparation: 8 mins, Cooking time: 10 mins
Ingredients (serves 2)
° 1 (200g) ripe banana, peeled, halved and cut 6 sections
° 6 pieces spring roll pastry skin, 125 x 125mm
° vegetable oil, for deep-frying
1. Place a piece of spring roll pastry skin on a chopping board or plate. Place a section of banana on it and roll up. Repeat for the rest.
2. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the spring roll into the hot oil and fry in batches until lightly golden brown.
3. Remove the spring roll with a slotted spoon. Drain well on kitchen paper.
4. Arrange on a serving plate and serve immediately.
Cool! You are very creative!
Ci Wen Vegetarian Stall at AMK even got Roti Prata with banana :) I just notice it today.
I love your blog and the yummy food you blog about. I am trying my hands in salad making. Very humble stuff. I wrote about it in my blog flyingfishfriends.blogspot.com
I am writing because it seems you are quite good at vegetarian food. I like to ask if you knew or know someone who can tell me how to use the gum from the fruits of this tree I found recently in Yio Chu Kang Rd (aka Serangoon). See my website: http://www.eart-h.com/text/corddi1.htm
Someone indicated to me the gum is used traditionally by vegetarian to make sticky paste for cocking some veg dishes, but that person don't want to elaborate.
Hope to hear from you! cheers! : )
Thank you very much. In fact, I don't have the answer to your question. This is the first time I see the fruit.
May I suggest that you write to Writer and Food Consultant Chris Tan on Sunday Times.
Just email your food-related question to [email protected], with Ask The Foodie in the header. Include your full name, NRIC number and Contact details.
I made this dish yesterday and my kids totally love it. I was even shocked that they loved it since they are picky eaters. Thanks for sharing.
Great to hear this, thanks for leaving the comment. Happy to know your kids enjoy it.
Someone did share with me, putting ripe banana in the freeze for a little while, it is just like eating banana ice cream. Yet to try.
Baked Turon – Filipino Banana Spring Rolls
Merienda, a late morning or afternoon snack, is a Philippine tradition and Turon is a popular snack time treat. My version of the classic banana spring roll is baked so you can enjoy all the goodness without the deep-fried guilt.
Merienda, Meryenda, Marenda, Merenda…if your family hails from Spain, Portugal, Italy, Croatia, anywhere in Latin America or the Philippines you will recognize these terms to mean one thing: snack.
Merienda, as my family calls it, is a late morning or afternoon affair meant to tide one over until lunch or dinner. For the Philippines merienda, a legacy of Spanish colonial rule, has been deeply ingrained in Filipino food culture. If you’ve ever visited a Filipino home you would agree that with greetings and welcome kisses out of the way the first question would be, “Have you eaten yet?”
And it wouldn’t matter if you had–the host would hear none of it. Your tita or lola would try to feed you anyway…most likely offering whatever merienda items she has recently prepared.
As a child I remember being spoiled for choice when it came to merienda options. Whim dictated whether I’d lean savory–empanadas, noodles–or sweet but turon was a consistent favorite.
What is Turon?
Turon (tu-ron), or banana lumpia, is the sweet version of the more familiar Filipino egg roll or spring roll and is as uncomplicated as food gets. A piece of banana (traditionally saba, a variety native to the Philippines) is rolled in brown sugar, wrapped in a lumpia wrapper and fried. The turon comes out of the fryer golden and crispy while the inside is full of sweet, caramelized banana. (Another tradition: the banana is accompanied by a piece of jackfruit but I’m not fond of the latter so I leave it out.)
While I enjoy fried food I avoid it at home so I’ve learned to bake this merienda treat. What’s great is that with just a couple of simple adjustments I’ve been able to get crispy, flaky turon without the deep friend mess (or guilt).
What works for me is to use a very thin lumpia wrapper and I preheat the baking sheet to make sure the turon bakes completely and evenly. I get the same golden color and texture with only one pan to clean up later.
Another great thing about turon is how flexible it is. You can break with Filipino tradition and make it your own. Instead of brown sugar I roll the banana pieces in cinnamon sugar for just a hint of spice. My husband prefers the ones I bake loaded with chocolate chips and, as pictured here, these sweet spring rolls are perfect served a la mode and drizzled with chocolate or caramel sauce. You can’t go wrong.
If you’ve not been introduced to the idea of merienda before you’d be pleased to know that there is a dish to please every palate. In fact, this post was a fun collaboration with some of my fellow Filipina blogger friends to highlight our merienda tradition for Filipino American History Month. Here are more treats for you to enjoy. Kain Na! (Let’s eat!)
Banana Spring Roll
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These banana spring rolls are quite unknown here in Malaysia but they are a popular snack food in The Philippines. Known as turrón de plátano or simply turon, these sweet snacks may also contain jackfruit, mango, sweet potato or coconut.
Banana spring rolls are best made with pisang emas, which softens into a gooey centre when cooked. If you get pisang emas, then you’d only need to slice them in half. I managed to get pisang berangan, so I cut them into quarters. These are slightly firmer but taste just as delicious with the fillings.
The usual filling for banana spring roll is peanut butter but you can experiment with anything that goes well with bananas. I really liked the ones with Nutella hazelnut spread, and durian pulp wasn’t too bad either. Usually 1 tablespoon of filling is enough per spring roll, but you can always fill more if you are feeling generous.
The first time I had banana spring rolls was actually in Japan about 20 years ago, and I still remember the light crispy skin that crumbles to the bite. Unfortunately, I was not able to find spring roll wrappers that are thin enough to give me the brittle crunch so I had to make do with wrappers that are made to hold up to our local savoury fillings.
These snacks can be assembled ahead of time and frozen so they can be fried just before serving. I feel like a kid again as the warm banana mess oozes out with the filling when I bite into it.