Turon Banana Lumpia Recipes

BANANA LUMPIA (TURON)

Steps:

• Cut the top and bottom of the bananas. Cut the bananas in half lengthwise and half it again across. Peel the bananas and set aside.
• Place some brown sugar on a plate and roll each piece of banana in the brown sugar.
• In a small dipping bowl, combine the flour and water to create a paste. (I find that using the paste will seal the wrapper better.) Or you could use water to seal the wrapper. Set aside the bowl.
• On a separate plate, have one corner of the springroll wrapper pointing to yourself. Place the sugared banana about two inches away from the bottom corner. Fold the bottom corner over the banana, roll it forward until it is about halfway. Snuggly fold both right and left corners to the middle. Continue to tightly roll the banana until there is a small amount left of the last corner. Dab the paste/water to the corner and seal it. Set aside the finished wrap and repeat the same procedure for the rest.
• Heat some oil in a pan or pot. Bring it to 350 degrees Fahrenheit. Carefully add in the lumpia and let it fry until it is golden brown, about 3-5 minutes.
• Remove the banana lumpia and let it drain on a baking sheet topped with a wire rack. Serve and enjoy!

BANANA LUMPIA RECIPE (TURON)

Steps:

• To a small saucepan over medium high heat add ½ cup Maika'i Organic Light Brown Sugar and water. Heat until the sugar melts and the mixture begins to thicken. Remove from heat and set aside.
• Peel the bananas and cut in half lengthwise. Roll bananas in brown sugar to coat.
• Place the lumpia wrapper with one corner pointing towards you. Lay the banana horizontally across the wrapper. Roll the lumpia wrapper to enclose the banana. Once you reach half way fold the left and right corner into the middle. Continue rolling to close the lumpia. Use a dab of water at the top tip to seal.
• While you're finishing up the lumpia, heat the oil in a large saucepan over medium heat. Fry about 3-4 minutes on each side or until golden brown.
• Once the lumpia are golden brown, remove from the oil and set on a paper towel to drain excess oil.
• While the lumpia are still hot, dip in the glaze to coat. Set on a cooling rack over a cookie sheet. Cool slightly and ENJOY!

TURON (BANANA LUMPIA)

Steps:

• Combine brown sugar and cinnamon in a shallow dish. Cut each banana in half crosswise, then in half again lengthwise to create four pieces.
• Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Roll a piece of banana in cinnamon sugar, then arrange horizontally about 2 inches from bottom corner of wrapper. Fold bottom corner over banana, then fold in sides over banana. Starting at the bottom, roll up wrapper to form a tight cylinder around banana. Brush top corner with water and press to seal. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Repeat with remaining wrappers, banana pieces, and cinnamon sugar.
• Add enough oil to a heavy, deep-sided skillet (preferably cast iron) to come 1/2 inch up sides. Heat oil over medium-high until a deep-fry thermometer reads 335 degrees. Working in batches, add lumpia, seam-side down, and fry, turning often, until golden brown, 3 to 4 minutes. Using tongs, transfer to a wire rack set over a rimmed baking sheet to drain. Drizzle generously with honey and dust with confectioners' sugar; serve immediately.

BANANA LUMPIA

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place brown sugar in a shallow bowl. Roll each banana quarter in the brown sugar until coated. Wrap a lumpia wrapper around each coated banana, sealing the last edge to the roll using a spoon or your finger dipped in water. Repeat with the remaining bananas and wrappers.
• Working in batches, fry lumpia in the hot oil until golden brown, about 5 minutes. Transfer cooked lumpia to a paper towel-lined plate using a slotted spoon. Some sugar may leak out the sides of the lumpia while cooling.