22 Street Lane Nursery - Dish of the Month

September 2020 Dish of the Month Recipe

Method: 1. Preheat your oven to 400ºF/200ºC/Gas Mark 6 (375ºF/190ºC/Gas Mark 5 with convection). Line a baking tray with non-stick foil and put it in the oven to preheat. 2. Prepare the cinnamon sugar by combining the ground cinnamon and granulated sugar. Then whisk the egg and water together in a separate bowl. 3. Peel the bananas and quarter them. Dip each quartered piece in the cinnamon sugar mixture and lay at the centre of one lumpia wrapper. One corner of the wrapper should be facing you; lay the banana piece horizontally and fold the corner closest to you over the banana. Fold the left and right corners in towards the banana and wrap tightly. 4. When you get to the last fold, brush the ends with the egg and fold to seal. Repeat with the remaining ingredients. 5. Once the oven has finished preheating, brush the top half of the banana spring rolls with the egg mixture and arrange them on the baking tray. Don't pack them too closely to allow air to pass through between the rolls so they crisp up. Sprinkle the sugar on top of the spring rolls before baking. (This step is optional but adds more crunch to the rolls.) 6. Bake the Turon for roughly 27 minutes, rotating the pan halfway through the baking time. Pull them out of the oven when they are nice and golden. Cool for a couple of minutes and enjoy. These are great on their own or can be served with ice cream and/or chocolate/caramel sauce as an extra special treat! Baked Turon (Banana Lumpia - Filipino Banana Spring Rolls) Ingredients: • 4 large ripe bananas • 16 Lumpia/egg roll wraps • 1 egg • 1 tablespoon of water • 5 tablespoons of brown sugar • 1½ teaspoons of ground cinnamon

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