This banana spring rolls PF Changs dessert version is filled with bananas and jackfruits, then fried until it's savory and crunchy. A copycat recipe that are just as delicious, crispy and savory bites like the original. Dust them with confectioner sugar or drizzle with caramel sauce and pair with your favorite fruits.
One of my best friends from elementary school has remained my friend through high school, college and still remains a significant part of my life. We spent hours eating together in all types of restaurants and situations, from fast food to formal and quick meal at one of our homes to a picnic in the park with our family.
When it was time to throw her a birthday celebration, I knew exactly what she'd love for dessert. We both absolutely adore the banana spring rolls with the drizzled caramel sauce and a side of coconut pineapple ice cream from Pf Changs. I decided that I had to make it for her special day.
Even though it was intimidating, this recipe was really easy and tasted positively divine. The hardest part was the caramel sauce since I purchased the ice cream.
Initially, I thought I might make the ice cream, as I did find a recipe online, but then saw it in the grocery while I was shopping and decided that Haagen-Dazs was just as delicious as homemade and quicker. I was running behind as usual and was glad to delegate the task to the professionals.
The only “difficult” part is watching the caramel sauce to ensure it was perfect, while also frying the banana spring rolls. While you can make the sauce ahead, I love to make it at the time of serving, it just seems to taste better.
My husband actually helped me here, so we could get the dessert prepared and on the table in a flash. I have a different way to create caramel sauce or Dulce de Leche here.
He stirred the caramel sauce while I wrapped the bananas in the wonton wrappers and heated the oil. We then switched positions and he took over the bananas while I finished the sauce.
It went smoothly, was finished in a flash and all that was left to do was serve it with the ice cream. OMG! It was perfect and my friend loved the fact that I took the time to make her birthday so special.
Tips on how to make the banana spring rolls
1 Fill a heavy bottom pot with about ½ or 1 inch of oil. Preheat oil to 350 degrees (if using pot or deep fryer). Set two small bowls side by side, one with a scoop of brown mixed with the five spice, one with water. Separate the egg roll wrappers you are going to use, one per half banana.
2 Cut banana in half crosswise and place in the wrapper. Add slices of jackfruit and sugar mix (the amount depends on your preferences). Spread water all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers. If a halved banana is too long, trim the edges to fit the dough. Check the picture below on how to wrap the banana spring rolls for your reference.
Before frying, make sure your oil is hot—at least 350°F in an instant read thermometer. At lower temperatures, your turon will soak up the oil and come out soggy.
Turon, sometimes called banana lumpia, is a popular sweet street treat in the Philippines. Eaten as a snack or a dessert, it is made of sliced saba bananas rolled in brown sugar, wrapped in lumpia or spring roll skin, deep-fried, then coated with hard caramel.
Is turon a healthy snack? Bananas or jackfruit may have health benefits. However, turon is a sugary, fried food. High-fat and calorie foods may not be good for your body.
Lumpia and turon are essentially interchangeable terms. Lumpia is a type of spring roll filled with either sweet or savory fillings and commonly served in Filipino cuisine. Turon, also known as banana lumpia, is filled with sweet fruits like jackfruit, saba banana, sweet potato, or mango.
Keep them uncovered: It is best to keep the lumpia uncovered, as covering them can trap moisture and make them less crispy. Reheat in the oven: If you need to reheat the lumpia, it is best to use an oven rather than a microwave, as the latter can make them soggy. Preh.
Fry turon, flipping occasionally, until golden brown all over, about 3 minutes; adjust heat as needed to return to and then maintain a frying temperature of 350°F (177°C).
Turon (Tagalog pronunciation: [tuˈɾɔn]; also known as lumpiang saging (Filipino for "banana lumpia") or sagimis in dialectal Tagalog, is a Philippine snack made of thinly sliced bananas (preferably saba or Cardaba bananas), rolled in a spring roll wrapper, fried till the wrapper is crisp and coated with caramelized ...
Turrón is arguably the most Spanish of all the Spanish Christmas treats. Closely translated to nougat in English, it's a confection made of honey and almonds, and usually egg whites as emulsifiers. It is shaped into a rectangular tablet, or also a round cake in the case of the hard type.
It's been said that turon began in communities in the Philippines that were located near banana trees and crop fields. When there was a surplus from harvest, the extras would be given to locals and ultimately sold at roadside.
Turon is a favourite childhood snack of many Filipinos. Memories of it revolve around sweetness, crunch and strategic wrapping. Here are three Filipino food aficionados on their memories of it. Anna Manlulo thinks that the snack's simplicity and accessibility make it easily one of her childhood favourites.
Turon is a ubiquitous street food enjoyed by Filipinos of all ages. It is a popular afternoon snack, sold by street vendors or peddled within barangays by entrepreneurial mothers.
To keep turon crunchy and crispy, best to keep them uncovered on your counter. They should be good up to 2 days. They will last longer in the fridge but once covered or chilled, they will lose their crunch. However, it's easy to get the crunch back (see below).
They have a ton of water and sugar and have a very delicate texture. This makes them easily disintegrate and get gummy instead of crisp. The key is to deep fry them at a fairly high heat until they are dark and crisp. It also helps to use greener bananas that will hold together better.
The Banana should be yellow with Green tips. The result will be a well-fried banana with a gooey interior and a nice crispy crust around the edges. If you choose the really ripe Bananas, it will turn out oily and mushy, and if you choose the over-ripe ones, it will completely disintegrate inside the Oil.
when frying is so that the oil drains downward doesn't make them all soggy. and when they stack this way they don't lie down on top of each other. and the top ones get crispy and the bottom ones get covered in oil and soggy. so that's a tip for having crispy lumpia or spring filipino spring rolls.
To keep turon crunchy and crispy, best to keep them uncovered on your counter. They should be good up to 2 days. They will last longer in the fridge but once covered or chilled, they will lose their crunch. However, it's easy to get the crunch back (see below).
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