These banana rolls are a sexier (can you say that about food?) version of the Filipino turon or banana lumpia. I just gave it some personality - naturally! I am hesitant about sharing the recipe because I hope to add it onto our full menu down the line....but I will share the cooking process for those die-hard fried fooders and closet foodies (you know who you are).
Unfortunately the photos I shot should've been in landscape format, but it's too late now because I ate all the samples! So, the following photos give you an "quasi-artistic" perspective.
To ensure a great looking presentation, you must, must, must freeze the rolls before frying. This helps to keep their shape during the process.
My mother-in-law is an expert roll wrapper which is why they're all perfectly even (aka con--trol--freak! I tell ya - it takes one to know one!)
That's a no-no.
I place the rolls on a paper towel to soak up some of the grease. Then I just cut the rolls in half diagonally and sprinkle powdered sugar on them.
Instant stardom!
I'm not a gambler by nature, but I will bet good money that you can't eat just one of these babies. I ate somewhere between seven and nine rolls in one sitting! (Don't judge me. It needed to be done for research's sake)
The killer is the naturally sweet flavor of the bananas with its' creamy texture. The other (secret, sorry!) ingredients balance out the sweetness with just a hint of tang. But what tops it all is the deep fried wrapper that crunchifies in your mouth with a slight airiness right before you bite down into the filling.
Sublime.
You'll never look at bananas - or fried foods - the same way again.