Deep-fried treats to snack on


The banana spring roll with fillings of durian, hazelnut spread and peanut butter.

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 would only need to slice them in half.

I bought 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 other things that go well with the fruit.

I really like the ones with hazelnut spread and those with durian pulp is not too bad either.

Usually 1 tablespoon of filling is enough per spring roll, but you can always add more if you are feeling generous.

The first time I had banana spring rolls was in Japan about 20 years ago and I still remember the light crispy skin that crumbles when biting into it.

I was not able to find spring roll wrappers that were thin enough to give me the same brittle crunch so I had to make do with wrappers that are made to hold our local savoury fillings.

These snacks can be assembled ahead of time and frozen and fried just before serving. Banana spring rollIngredients10 ripe pisang berangan or

20 pisang emas

1 pack spring roll wrappers

(40 sheets)

2 tbsp flour

2 tbsp water

2 cups cooking oil

Filling200g peanut butter or

200g hazelnut spread or

200g durian pulp

Method1. Peel bananas and cut each pisang berangan into quarters, or pisang emas into halves.

2. Stir water and flour into a paste.

3. Spread about 1 tablespoon of filling into a corner of a sheet of spring roll wrapper.

4. Place a piece of cut banana onto filling and roll the wrapper until banana is covered.

5. Then fold in both sides and continue rolling.

6. Use flour paste to glue the tip of last corner to the spring roll.

7. Heat oil and fry spring rolls until light golden. Drain excess oil on kitchen towel.

8. Serve warm with a light dusting of icing sugar and drizzle of honey.

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