Cheesy turon (banana spring rolls)
Still making turon with strips of langka (jackfruit)? Too boring… try strips of cheese. Turon will never be the same again.
Turon is a spring roll filled with saba banana. As street food, they are sold along sidewalks by ambulant vendors who cook them on gas stoves set on rolling carts. Sold that way, turon is laced with plenty of brown sugar and filled with lots of langka (jackfruit) strips. Which makes it too sweet. Sickeningly sweet for my taste.
Substituting strips of cheese for the langka gives turon a totally new flavor. The salty cheese melts inside the wrapper and blends wonderfully with the natural sweetness of the saba bananas. That’s why it’s so important to use very ripe bananas. Semi-ripe bananas are too firm and lack the right amount of sweetness. If ripe bananas are unavailable, then you may add a little brown sugar to strike the right balance. Use soft cheeses, the kind that melts well. And seal the wrappers very well to prevent the cheese from leaking out when it melts.
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27 Responses to “Cheesy turon (banana spring rolls)”
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connie,
i love turon, and i love cheese but i never really thought of combining both!
wow sassy! genius ka nga talaga!
naku, try cheesy turon. super sarap. especially while it’s still hot and the cheese is soft and gooey.
I would like to know how you keep the turon wrapper crunchy after cooking. It seems that the sugar makes the wrapper soggy after a while? If i want to give it away - how do i pack it to make sure it’s still crunchy? appreciate any suggestions- thanks!
I don’t add sugar, ksp. That’s why in the list of ingredients, it’s listed as optional.
Hi Connie-
Great! I will try that this weekend with my kids and i’ll let you know! thanks , thanks!
You’re welcome, ksp.
Dear Connie-
Over the weekend, i tried several variants of the turon. The cheese was a big hit but even better with caramel sauce- made the old way - as in ,condensed milk and panutsa.
I also tried making it with quezo de bola - something the kids didn’t appreciate- hahaha! but the flavor and consistency was very “old style” like a hizon’s ensaymada.
Yep- getting rid of the sugar did wonders in making it stay crunchy -long after everyone has had dessert- and still good enough for seconds during merienda!
happy eating!
ksp
condensed milk and panutsa. sounds sinfully wonderful.
I just made turon with the brown sugar. After they cooled down and when we had leftovers we even refrigerated them. The following day they were still crunchy straight out of the refrigerator.
I’m assuming it’s because we made them fresh and fried them the same day unlike some people that will make them then place them in the freezer to be fried another day. The one’s that were frozen prior to frying always ended up soggy after some time.
I don’t think leaving out the brown sugar will guarantee crisp turons.
I hope ksp cathes your comment, antonio.
hi connie, i was searching about turon and came across this site, i will try the ones with cheese. Mmmm, i cant wait to please my mom-in-law…hehehe:razz: and will post comment after , thanks.
ogz, hehehe if you turn out to be a better cook than her, she will be your fan forever.
this site is going to send me back to the kitchen…
i’m so very excited to try this cheesy turon - i hope hubby and son would like it.
thanks for putting this site up!
How do you keep the wrappers from puffing up while frying them? This happens to me every time! I’ve taken to piercing each roll with a fork prior to frying and pressing down lightly on the top with the tongs I use to cook, but it’s cumbersome and I can’t help but think that there must be a better way.
You wrap the filling tightly and seal the edges of the wrapper either with water or egg wash.
I’ll wrap tighter next time then!
hi connie! cheesy turon is a real delight to our taste! thanks for that…anyway i wonder how does ksp do that old way of doing the sauce i wanted to try that condensed milk and panutsa sauce i think it would be sumptuous! thanks! and keep it up!
wow! another cool idea! i am planning a simple party on saturday - lunch and meryenda. and couldn’t think of anything for meryenda. now this will be a knockout for sure. thanks connie.
Hi Connie,Can I use quickmelt cheese?
Yes, Luz.
We don’t have saging na saba here (oh, how I miss them), so I use the very ripe plantains. I sometimes make turon a slight bigger than lumpiang shanghai, and serve them as finger food at parties. They go fast, of course, so I make sure I have at least a couple of hundreds ready. The regular size turon is something I always have in my freezer, and I find they stay crispy long after frying, even with added sugar. Connie, your cheese variation sounds good to me. I’ll give it a try this weekend. I think I can freeze those as well. Thanks, Connie. Ang galing mo talaga.
it’s delicious, kids and adults loved it.
Hi Ma’am, iniisip ko ngang gawin yan nung nakaraan na nagluto ako kaya lang nagdalawang isip ako. Kaya ginawa ko na lang eh i-seperate yung saba and cheese. So we have turon and cheese sticks (with carrot stick). Hehe! Thanks po sa idea. From now on I’ll be braver in experimenting. More power po!
Nga po pala when I fry my turon, I add pandan leaf sa mantika para mabango din sya. Share lang po… : )
[...] people like to add brown sugar to that, but I think that’s a bit much. I found a recipe for cheesy turon. Do I dare? I have cheese, so I must. Maybe later tonight. I guess I’ll clean up my living [...]
Place a slice of cheese on top. Sprinkle with brown sugar, is using. - is there somthing missing here? thanks
No, nothing missing, just a typo. It’s been corrected.