Give turon a makeover by adding cinnamon and butterscotch sauce.
1/2 cup brown sugar
2 teaspoons ground cinnamon
6 pieces banana, (saba variety), halved lengthwise
12 large lumpia wrapper
oil, for pan-frying
1/4 cup butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons rum liqueur, (Optional)
6 tablespoons vanilla ice cream
Mix brown sugar and cinnamon on a plate. Coat bananas with the mixture.
Arrange a banana slice on the lower third portion of a lumpia wrapper. Fold the bottom then the sides of the wrapper over the banana. Roll and dab edges with water to seal. Repeat to make 12 pieces. Set aside.
Make the butterscotch sauce: Melt butter in a small frying pan. Add sugar, cinnamon, and vanilla extract. Mix well and let sugar dissolve. Gently pour in rum, if using, and cook for about a minute to let the alcohol evaporate. Set aside and keep warm.
Heat oil in a pan. Fry banana rolls in batches until crisp and golden. Drain on paper towels to remove excess oil.
Place 2 rolls on a plate or bowl. Top with a scoop of ice cream and drizzle with butterscotch sauce. Repeat with the remaining ingredients.
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