BETA
Banana & Brown Sugar Turon
Crisp banana spring rolls with a warm brown-sugar filling and a hint of cinnamon.
45 minutes · Intermediate · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Banana2 whole
- Wheat spring roll wrappers8 sheets
- Brown sugar40 g
- Ground cinnamon0.25 tsp
- All purpose flour10 g
- Water15 ml
- Neutral cooking oil600 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat. Wrappers may contain egg; check the label.
Method
Prepare firm bananas
Thaw eight 20 cm square wheat spring roll wrappers according to the package. Use two medium firm-ripe bananas, yellow but not heavily spotted, about 240 g peeled flesh in total. Peel and halve each crosswise, then halve each piece lengthwise to make eight pieces. Mix the brown sugar and cinnamon in a small bowl.
Wrap the rolls
Mix flour and water into a sealing paste. Lay a wrapper with one corner pointing toward you. Put one banana piece below the centre and add one-eighth of the sugar mixture. Fold the lower corner over the banana, fold in the sides and roll snugly. Seal the final corner with flour paste. Repeat for eight rolls, keeping unused wrappers covered with a barely damp towel.
Heat the oil
Set a wire rack over a tray. Heat the oil in a deep 20 cm wide pan to 170°C, about 1.5–2 cm deep. Keep the pan no more than one-third full. Do not add loose sugar to the oil; the sugar stays inside the wrappers for this version.
Fry and cool
Fry two or three rolls at a time for 4–5 minutes, turning carefully, until evenly golden and crisp. Keep the oil around 170°C and allow it to recover between batches. Transfer to the rack and leave for 5 minutes: the banana and melted sugar are very hot. Serve two rolls per person while still warm.
This home-kitchen adaptation uses firm-ripe dessert bananas instead of saba and omits jackfruit. Very ripe bananas will turn mushy. The listed oil is the frying bath; most is not eaten.
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