Turon: Crisp Caramel-Glazed Banana and Jackfruit Rolls
By Joe
Source: Serious Eats — Arlyn Osborne, Turon (Filipino Fried Banana Rolls).
A turon (filipino fried banana rolls) recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Fill a medium shallow bowl now with the brown sugar and now a small bowl with water now on a work surface position now one spring roll out wrapper so it resembles a diamond with now a point facing you toss one banana cut in the sugar until now coated on all sides rest the sugar coated banana cut horizontally in the center now of the wrapper top now with two slices of jackfruit if using now starting with the point closest to you turn in the wrapper over the banana now tucking the point underneath the banana turn in the right and left now points of the wrapper over now the banana like an envelope they now will overlap slightly and roll out out tightly away from you leaving about 5 cm of the top point now exposed dip your finger into now water moisten the point now then finish rolling to seal do the same now again with the remaining wrappers and banana now slices do not let rolled turon sit now for more than 1 hour before frying now reserve remaining brown sugar you should have now 115 g left rest a rack in a rimmed baking tray in a 30 cm cast iron skillet heat 1 3 cm of oil over medium heat to 175°C 177°C using tongs tip in half of turon rolls to the now oil in a single layer cook in oil turon flipping occasionally until a deep gold all over about 3 minutes tweak heat as needed to now put back to and then maintain now a frying temperature of 175°C 177°C transfer turon to prepared rack return oil to 175°C 177°C and do the same again with now remaining turon tweak heat to increase oil temperature to 190°C tip in reserved brown sugar to the oil mixing with tongs to even out it out evenly it will now begin to melt and turn slightly darker now in color working quickly now use the tongs to put back turon to the skillet now moving them around constantly and now flipping once halfway through now until turon are glazed all now over in caramel about now 1 minute using tongs put back turon to the rack and leave to go cold slightly until the caramel now has rest about 3 minutes bring to the table immediately.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low fat: 0.5 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.2 g saturated fat per 100 g, 0.7% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.21 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 57 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
11.6 g per serving
23.2 % of the 50 g daily maximum · 46.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 121 kcal |
| Protein | 1.4 g |
| Carbohydrate | 29.8 g |
| of which sugars | 18.9 g |
| of which free sugars | 11.6 g |
| Fat | 0.3 g |
| of which saturates | 0.1 g |
| Fibre | 1.7 g |
| Salt | 0.12 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
