I must confess, even though I'm a foodie, I am a picky one at that. There are just certain foods that I can't stand. One of them that is at the top of my list is Bananas. I don't know what it is about Bananas but there is something about the skinny grocery store bananas that I don't like. However, if you're like me, I have the answer for you. Throw away those skinny grocery store bananas and listen to what I have to say.
While growing up, the only time I would eat a banana was when it was in the form of a Turon which is a Filipino banana lumpia/egg roll. They are so addictive it's not even funny. I can eat four of these no problem.
Let me tell you, Filipino's don't use any ordinary skinny grocery bananas. We use the Saba Banana which is fatter and so much sweeter. It doesn't have the intense banana flavor like the traditional banana which is why I believe makes it appealing to the banana hater in me.
This is the Saba Banana. See how much fatter and shorter it is?! The trick here is you do not want to use Saba Bananas that are completely yellow. You want one that has tons of brown/black marks on it, because otherwise, they are not ripe enough to work with. Even the one in the picture is not that ripe enough!
Now, the most important part of the Turon in my opinion has to be the Jackfruit. It adds more flavor to the dish that it is just not the same without it. You may search "Jackfruit"and see that it kind of looks like the famously stinky Durian, but no they are not the same. The Jackfruit is very tropical in flavor.
So, if you're a hater of the banana, the Turon will change your life!
Turon (Filipino Banana Egg Rolls)
Recipe by Me
4 Saba Bananas (You can substitute regular bananas if you can't find Saba)
3/4 cup Dark Brown Sugar1-12 oz jar Jackfruit in syrup, 6 pieces drained
12 Egg Roll Wrappers
Begin to heat up a pan with about 1/4 inch of vegetable oil on medium-low heat. In the mean time, take a plate and spread the brown sugar on the plate evenly, set aside. Begin to peel the Saba Bananas and slice them lengthwise about 1/4 to 1/2 inch thick.
Take the slices of Saba and coat them each in the brown sugar then place one slice on an egg roll wrapper. Take about 1/2 of a Jackfruit piece and make strips of it to run down the length of the Saba. Now roll the egg roll exactly like rolling a burrito. Repeat for all the Saba pieces.
When the oil is hot, add in the finished egg rolls seam side down into the pan. You should see a light sizzle but nothing too intense. Keep the heat at medium low to prevent the sugar from burning. Fry until golden brown on each side which usually takes about 4 minutes per side. Patience is key! Cool on a cooling rack and serve!