I’m filipino, but I realize I never make filipino food. Truthfully, I don’t know much about the cuisine especially because my parents didn’t cook much while I was growing up. I also don’t eat it much because the cuisine typically has a lot of meat, which I gave up over a year ago. I hope to make some vegan/vegetarian versions of my favorite dishes in the future!
I was craving something sweet and crunchy, and remembered one of my childhood favorites, turon! It’s fairly easy to make. :) and you can make them in big batches, to enjoy over a long period of time!
You will need:
- Plantain bananas - I bought mine at 99 Ranch, and they were labeled ‘Burro Bananas’. It’s very important that you don’t use regular bananas!
- A package of lumpia wrappers. Mine came in a pack of 25 sheets. Depending on how many bananas you use and how thin you slice the pieces, you may need two packages. They come frozen, so make sure to thaw them. Some people recommend putting a damp paper towel on top of them to make sure they don’t dry out.
- Jackfruit pieces - I know you can buy them frozen, but I’ve always bought them in cans.
- Brown sugar in a shallow dish, as needed.
- A small bowl of water, for sealing the turon.
- Open the plantains. It’s harder to peel them like regular bananas, so I use a knife to slice the peel vertically and open them up that way. Cut the banana in half horizontally, then slice each half into thirds. You may want to cut them even more, depending on how big you want the turon to be.
- If the jackfruit isn’t in strips when you get it, tear the jackfruit into small strips.
- Now you’re ready to start making them! Take a banana piece and coat it with brown sugar. Place it on a lumpia wrapper, perpendicular to one corner. Place a few pieces of jackfruit on top of the banana. Then, begin rolling the banana in the wrapper. This is optional, but I use water to seal the end of the wrapper to the roll.
- Repeat :) until you’re all done.
- If you’re not ready to cook them all, place them in ziplock bags or an airtight container and place them in the freezer. You don’t need to thaw them before frying.
- If you are ready to cook them, or at least some of them, :) then pour about half an inch of cooking oil in a saucepan, and place over low-medium heat. You’ll need to play around with this to make sure that the turon doesn’t cook too fast. If the brown sugar leaks through the wrapper, there’s a chance it will burn on the outside as well. I had to figure this out through trial and error and ended up with some burnt ones, but they were still nice on the inside.