Turon (Banana Spring Rolls)

Ingredients

• 4 pieces Saba bananas
• 8 pieces Lumpia wrappers (spring roll wrappers)
• 4 tablespoons Brown sugar
• 1/2 cup Jackfruit (langka), sliced thinly
• 1/2 cup Coconut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 4 Saba bananas. Slice each banana half lengthwise, creating 8 banana pieces in total.
2. 2Lay one of the 8 Lumpia wrappers flat on a clean surface. Place one banana half on the wrapper, about one-third of the way up from the bottom edge. Sprinkle 1 tablespoon of Brown sugar over the banana half, then top with some of the 1/2 cup Jackfruit, sliced thinly.
3. 3Fold the left and right sides of the Lumpia wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly to enclose the filling. Moisten the top edge of the wrapper with a tiny bit of water to help it seal.
4. 4Repeat step 2 and step 3 for the remaining 3 Saba bananas, 7 Lumpia wrappers, Brown sugar, and Jackfruit. You should have 4 filled turon.
5. 5Pour the 1/2 cup Coconut oil into a large skillet or wok. Heat the Coconut oil over medium heat until it shimmers, which should take about 3-5 minutes. The oil is ready when a tiny piece of wrapper sizzles immediately upon contact.
6. 6Carefully place the 4 turon into the hot Coconut oil, ensuring they do not touch each other. Fry for 2-3 minutes per side, until they are golden brown and crispy all over. This should take a total of 6-9 minutes.
7. 7Using tongs, carefully remove the turon from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Let them cool slightly for about 5 minutes before serving.

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