Recipe Description
These banana spring rolls are quite unknown here in Malaysia but they are a popular snack food in The Philippines. Known as turrón de plátano or simply turon, these sweet snacks may also contain jackfruit, mango, sweet potato or coconut.
Banana spring rolls are best made with pisang emas, which softens into a gooey centre when cooked. If you get pisang emas, then you’d only need to slice them in half. I managed to get pisang berangan, so I cut them into quarters. These are slightly firmer but taste just as delicious with the fillings.
The usual filling for banana spring roll is peanut butter but you can experiment with anything that goes well with bananas. I really liked the ones with Nutella hazelnut spread, and durian pulp wasn’t too bad either. Usually 1 tablespoon of filling is enough per spring roll, but you can always fill more if you are feeling generous.
The first time I had banana spring rolls was actually in Japan about 20 years ago, and I still remember the light crispy skin that crumbles to the bite. Unfortunately, I was not able to find spring roll wrappers that are thin enough to give me the brittle crunch so I had to make do with wrappers that are made to hold up to our local savoury fillings.
These snacks can be assembled ahead of time and frozen so they can be fried just before serving. I feel like a kid again as the warm banana mess oozes out with the filling when I bite into it.
Recipe Ingredient
- 10 ripe pisang berangan or 20 pisang emas
- 1 pack spring roll wrappers (40 sheets)
- 200g peanut butter
- 200g hazelnut spread
- 200g durian pulp
- 2 tbsp flour
- 2 tbsp water
- 2 cups cooking oil
Instructions
- Peel bananas and cut each pisang berangan into quarters, or pisang emas into halves.
- Stir water and flour into a paste.
- Spread about 1 tablespoon of filling into the corner of a sheet of spring roll wrapper. Place a piece of banana quarter on to filling, and roll the wrapper until banana is covered. Then fold in both sides and continue rolling using flour paste to glue the tip of last corner to the spring roll.
- Heat oil to fry spring rolls until light golden. Drain excess oil in kitchen towel.
- Serve warm with a light dusting of powdered sugar and a drizzle of honey.
