Content

• Ingredients
• Steps
• Method 1 of 3: Collect the Turon
• Method 2 of 3: Start and Fry the Turon
• Method 3 of 3: Make a syrup
• Tips
• What do you need

Turon is a famous Filipino dessert with saba (platano bananas) and langka (jackfruit) wrapped in delicate lumpia sheets and fried until crispy. The resulting thin small rolls can be served with brown sugar syrup drizzled on top, or with something more special like sweet coconut sauce. See step one to learn how to make this delicious dish.

Ingredients

• 20 lumpia sheets (spring roll sheets are also good)
• 10 saba (or 6 small bananas)
• 1 cup chopped langka (jackfruit)
• 2 egg whites, beaten
• 2 cups cooking oil
• 1 cup brown sugar
• 3/4 cup water or coconut milk

Steps

Method 1 of 3: Collect the Turon

1. 1 Prepare the filling. The turon filling consists of sliced ​​langka and saba. Just chop up fresh langka for cooking. The fruit can be eaten raw if it is fully ripe. To make saba, cut each saba banana into three long slices and roll each slice lightly in brown sugar. Place a bowl of langka and a plate of sliced, sugared saba, now you can fill your rolls.
   • If you can't find langka, then you don't have to include it in the recipe. Many Turonian recipes do not require langka, although it is a common traditional ingredient.
   • If you can't get saba, use the smallest bananas you can find. Bananas are larger than saba, so you won't need a lot of them. "Saba" tastes like a mixture of a sycamore and a banana.
2. 2 Divide the lumpia dough. Lumpia sheets are paper thin and difficult to separate; be very careful not to tear them. Divide and lay out to prepare for a meal.
   • You may find it easier to wet your fingers with warm water to prevent them from sticking to the sheets. You can also steam the sheets first to help them separate more easily.
   • If you can't find lumpia sheets, spring roll sheets work well as well. Lumpia dough is slightly thinner than spring roll dough, but the taste is almost the same.

Method 2 of 3: Start and Fry the Turon

1. 1 Start the Turon. Place 2-3 pieces of saba on a sheet. Scoop up a few teaspoons of langka, cut into pieces.
2. 2 Wrap the turon. Start folding the top and bottom of the sheet towards the middle. Gently rotate the sheet 180 degrees so that the unfolded side is facing you. Roll the sheet away from you, just like you would for an egg or jelly roll. Brush a large egg white onto the edge of the leaf to seal it. Finish stuffing and curling the rest of the sheets.
   • After the turon is wrapped, another traditional method will need to be done - rolling the turon in brown sugar. The sugar will caramelize while the turonian is frying. Alternatively, you can make brown sugar syrup and stir after the turon is fried.
3. 3 Heat the oil. Pour the oil into a deep cast iron skillet or roasting pan suitable for roasting. Leave the oil to heat until the water sprinkled on it sizzles.
4. 4 Put turon in oil. Place the rolls gently in the butter at the same time. They should sizzle and fry right away - if not, then the oil is not hot enough. Do not overload the pan or they will not cook evenly. Fry them in batches if they don't all fit at once.
5. 5 Turn the rolls over once. Halfway through the frying process, gently turn the rolls over with tongs.
6. 6 Remove the rolls when they turn golden brown. They should be crispy and golden on the outside and creamy on the inside. Place them on a plate and place a paper towel under them to absorb.
   • • If you decide not to add the caramelized sugar coating to the rolls, then you can pour them with brown sugar syrup, which can be made according to the instructions below.

Method 3 of 3: Make a syrup

1. 1 Combine the ingredients in a saucepan. All you need to make the syrup is brown sugar and water. Add 1 cup sugar and ¾ cup water to a saucepan and stir the mixture.
   • For a rich, creamy froth, substitute all or half of the water for coconut milk.
2. 2 Make a syrup. Place the saucepan over medium heat and bring the syrup to a simmer. Leave it to simmer for 30 minutes, stirring occasionally. When fully cooked, it should be thick, foamy and caramel-colored.
3. 3 Pour the syrup over the turon. You can also serve it along with Turon as a supplement.
4. 4finished>

Tips

• Rub the lumpia leaves with a little starch and a solution of water to keep them sticky.

What do you need

• Pan