Turon (deep-fried banana rolls)

Have you ever noticed these fried looking rolls in Filipino restaurants? I’m sure everyone is a fan of international cuisine and turon (similar to an eggroll), or deep-fried banana rolls, is no exception, especially with its sweet, crunchy coating. There are a variety of snacks that the Philippine culture brought about, but turon became one of its most symbolic treats. Although many of you may be unfamiliar with this tasteful snack, it is a must to give it a try. Turon can be enjoyed at anytime of the day, but we traditionally prepare it as a dessert or a noontime snack. I, personally, fell in love with this treat at a very young age because my parents would cook it very often. As a little girl I would watch carefully as my dad prepared this recipe. I was so curious with what ingredients were used to make this mouthwatering treat.
Ingredients used to make turon have originated from different parts of the world. The history of plantains can be traced to as early as 500 B.C. It is of South East Asian origin, mostly in Malaysia and now Indonesia. Plantains have made its way around the world and are eaten boiled, baked, or fried. Spring roll wrappers, or lumpia wrappers ( as we Filipinos refer to it), is a type of asian noodle wrapper that is paper thin, used to wrap different types of fillings, which are then deep-fried. They are sold in several dozen in packages with and can be and can vary in size or shape. The wrappers can be bought in many Asian markets and are located in the freezer section.
Many Filipino restaurants and bakery shops sell this sweet treat. Turon can be sold in restaurants such as Nanay Gloria and Bahay Kubo, or any restaurant that serve Philippine cuisine. Bakery shops like United Bakery also sell these freshly made snacks.
Turon is a great snack to simply munch on when you’re craving for something sweet and crispy. With the contrast of the crunchy coating and soft bananas, you can never go wrong with this delectable treat.