Hawaiian banana spring rolls

Adam Liaw
Adam Liaw's sweet spin on spring rolls.
Adam Liaw's sweet spin on spring rolls. Photo: William Meppem

Known as turon, this dish is a product of Hawaii's Filipino community. Serve with ice-cream for a special treat.


4 medium bananas

½ cup soft brown sugar

8 spring roll wrappers

¼ tsp salt

1-2 cups oil, for shallow frying


1. Peel the bananas, cut them in half crossways and roll each half in the brown sugar. Lay a spring roll wrapper out in a diamond shape and place one banana at the closest end of the diamond. Sprinkle with a pinch of salt, then roll up the banana in the wrapper into a spring roll shape, folding the left and right corners in before you reach halfway, and moistening the end of the wrapper with a little water to seal. Repeat with the remaining wrappers.

2. Place the oil in a small saucepan or frying pan to a depth of about 2-3cm and heat over medium-high heat to 170C. Fry the spring rolls in batches, turning frequently, for about 5 minutes until they are a deep golden brown. Drain on a wire rack and serve warm.

Also try: Glazed pork musubi (Hawaiian sushi)

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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