Turon (Fried Banana Eggroll)
Not all eggrolls are alike. The turon looks like your ordinary chicken, pork or vegetarian eggroll. The difference is that the filling is fruit, particularly banana and in the case of this recipe, an added tropical favorite, the durian.
There are several types of bananas one can find in the market: the short and chubby Manzano, the red banana, the plantain, the Cavendish, and the burro which is the type of banana widely used to make turon. The burro is round and has a squared off ends. It has a tangy, almost lemony flavor.
The durian is native to Brunei, Indonesia and Malaysia, and is also grown in the Mindanao region of the Philippines. With its distinctive large size, unique odor and thorn-like husk, it is often referred to as Asia’s king of fruits.
I remember those times in the Philippines when durian was practically banned in the cabin of the airlines, because of its foul smell. We often joked about the fruit as one that “tastes like heaven, but smells like hell.”
Turon is a popular snack or dessert in the Philippines and is commonly peddled by sidewalk vendors.
6 pcs of burro banana, peeled and cut in half, lengthwise
6 pcs of canned durian fruit (available in Asian groceries), cut in quarters, lengthwise
12 pcs of eggroll wrapper
12 pcs of fresh mint leaves
½ cup of brown sugar (optional)
Place a half banana, two quartered pcs of durian fruit and a fresh mint leaf towards one outer end of an eggroll wrapper. Roll the wrapper once over the filling, fold the left and right ends of the wrapper and continue rolling the wrapper all the way towards the opposite end. Moisten the edge of the wrapper so that it remains intact.
In a large frying pan, pour about ½ inch high of olive oil. Heat the oil until it starts to bubble.
Place 3 to 4 eggrolls and fry both sides of each eggroll until the wrapper turns golden brown.
If desired, sprinkle several dashes of brown sugar over the eggrolls just before removing from heat.
Lay the eggrolls on a flat dish lined with paper towel to drain excess oil.
Repeat the process for the rest of the eggrolls.