Turon ng Saging- Crisp Banana Wraps

The Filipino Turon ng Saging- Crisp Banana Wraps are fully ripened, sweet banana plantains or 'saging saba' (in the Philippines) which are encased in an egg roll wrapper, rolled in sugar and deep fried to a crisp for a few quick minutes. These easy to do banana fritters in egg roll wrappers are a favorite of most Filipino households for a merienda snack or a dessert. These are best served warm and crunchy. This is an Asian In America recipe and makes about 10 to 12 pieces.

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snacks

Cuisine: Asian, Filipino

Keyword: Turon ng Saging Banana Wraps

Servings: people

Calories: 334kcal

Author: Elizabeth Ann Quirino

Equipment

Large skillet or wok : 12 to 14 inches in diameter

Ingredients

5 to 6 whole large fully ripened plantains (saging saba) peeled, sliced in half, lengthwise
1 cup water for pre-boiling bananas
10 to 12 whole egg roll wrappers thawed at room temperature
1 cup brown sugar
1/4 cup vegetable oil
1 whole large egg beaten, mixed with a 4 to 5 Tablespoons water, for eggwash

Instructions

Plantain bananas must be fully ripened, with the outer skin yellow and may have some dark spots. When handled, ripened bananas must feel soft on the inside.
Peel and slice bananas vertically, in half.
*Note: The plantains I purchase in the USA need to be pre-boiled to soften. (In the Philippines, 'saging saba' are soft enough when fully ripened and there is no need to pre-boil or it gets mushy).
To boil bananas: In a medium sized stockpot filled with water, place the peeled and sliced bananas. Over medium high heat, cook the bananas for about 5 to 6 minutes till they are slightly soft when pierced with a fork. Remove from heat. Drain bananas and set aside.
How to wrap turon ng saging in lumpa wrappers: Separate the thawed lumpia wrappers individually. Arrange the wrappers individually on a dry surface.
Put the banana plantains slice (or saging saba) in the middle of the egg roll or lumpia wrapper.
Brush the edges all around with egg-wash to seal. Roll the turon ng saging like a burrito, in a long cylinder. Tuck in the edges on the left and right.
Sprinkle a teaspoon of brown sugar all around each lumpia or egg roll filled with banana plantains. Set aside.
To cook the Turon ng Saging: Using a large wok or skillet, add the oil. When oil is hot enough, add a few pieces of the wrapped turon ng saging. Lay the wraps flat and evenly, do not overlap.
Rotate the wraps or lumpia around the wok or skillet for even cooking.
Cook the turon ng saging for about 3 to 5 minutes on each side or till they turn a golden brown.
Drain on paper towels or parchment paper to remove excess oil. Serve warm and crisp.
Cook's comments: Plantains can be found in the fruit section of major supermarkets or Asian markets here in America. In the Philippines, these bananas are called "saging saba", are shorter, plumper with a dark yellow-brown outer skin and are abundant everywhere. Egg roll or "lumpia" (say 'loom-pya') wrappers are found in the Asian markets. Use brown sugar because it does not burn like granulated sugar does when cooking.
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Nutrition