Turon

In the Philippines, we eat almost anything with our hands. The term for this in Tagalog is 'kamayan'. Turon is a dessert spring roll, normally filled with banana and jackfruit. My version is inspired by my Filipino heritage and my love for banoffee pie!

Turon Credit: Jiwon Kim

• makes

  12

• prep

  45 minutes

• cook

  30 minutes

• difficulty

  Mid

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Ingredients

• 425 g frozen saba bananas (or 4-6 lady finger bananas)
• 1 jar dulce de leche caramel
• 1 cup dark muscovado sugar
• 20 sheets spring roll wrappers (215 mm x 215 mm)
• 1 litre vegetable oil
• sea salt flakes
• 1 cup white sugar

Defrosting time: 1 hour (for spring roll wrappers)

Instructions

1. Ensure your spring roll wrappers are completely defrosted by leaving at room temperature for at least an hour. If you are using frozen saba bananas, defrost the bananas. Cut bananas into 10 cm long pieces, then in half lengthways. Set aside.
2. Separate a single spring roll wrapper and place on a workspace in the shape of a diamond. Working in the bottom third portion of the wrapper, spread a teaspoon of dulce de leche. Roll the sliced banana in muscovado sugar and place on top of the dulce de leche, then sprinkle with salt flakes.
3. Take the bottom corner and fold up, covering the filling and roll. Bring two corners on the edge into the centre to meet and continue to roll towards the top. Use some water to lightly wet the top corner, then press down to seal. Repeat with remaining wrappers until you have used all the bananas (makes between 12 - 16).
4. Heat the vegetable oil in a medium saucepan to 180˚C. Use a frying basket to keep the turon from touching the bottom of the pan. Work in batches to fry the turon until golden. Some of the sugar will escape the turon and caramelise on the outside, which is fine, however, try to avoid any burnt bits of sugar sticking to the turon.
5. Transfer the fried turon to a wire rack over a baking tray to cool. Once cooled, transfer to a baking tray lined with baking paper.
6. To finish the turon, heat the white sugar in a small saucepan over medium heat with a dash of water. Allow the sugar to melt, occasionally swirling the pan to aid the melting process, avoid stirring as this can cause crystallisation. Once the sugar is golden, remove from the heat and immediately drizzle over the turon. Allow to cool, until the caramel has hardened. Serve immediately.

Note

• This recipe used the brand Havanna dulce de leche, available from specialty stores.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Eat With Your Hands

Watch the full episode here

G

Watch the full episode here

G