You only need three ingredients to make banana spring rolls: ripe saba bananas, palm sugar, and spring roll wrappers. With the three ingredients and 30 minutes in the kitchen, you should be able to whip up delicious dessert in no time at all. This dessert is called turon in the Philippines, and we call it lumpia pisang in Indonesian.
To make each spring roll, you will need one spring roll wrapper, half a saba banana, and about half a tablespoon of palm sugar. In case you have never ever wrap any kind of spring rolls before, I have a step by step shot on how to properly wrap your spring rolls. You can see that at the third step it resembles an envelope, and just like an envelope, you dab some water at the triangular part to seal the spring rolls.
These spring rolls are traditionally deep fried in hot oil, but I prefer to pan fry them with half oil and half butter, about 3 tablespoon oil and 3 tablespoon butter, of course the amount needed will largely depends on the amount of spring rolls. It doesn’t take long to fry these, once the oil is hot enough, each side should take at most 2 minutes to turn crispy and golden brown.
As with any kind of spring rolls, these are best serve straight out from the pan. You can dust with some icing sugar if you want, but this is totally optional. A cup of unsweetened hot tea goes really well to balance the sweetness of the banana spring rolls.
- 12 spring roll wrappers
- 6 ripe saba bananas, cut each into 2 halves lengthwise
- 6 tablespoon palm sugar
- 3 tablespoon oil
- 3 tablespoon butter
- icing sugar (optional)
- Wrap half saba banana and half tablespoon palm sugar in each spring roll wrappers, seal with water.
- Heat oil and butter in a frying pan over medium heat. Fry spring rolls until golden brown and crispy, about 2 minutes per side.
- Serve immediately with a dusting of icing sugar.