... or Fried Plantains with Glutinous Rice Dough.
Call it whatever you want. It's really yummy. It's best when you use saba, the Filipino version of plantains. They are softer, and cooks well. Plantains are much harder, even after you cooked them. I've had little experience with plantains, so my chef friends, maybe you can enlighten me. :P But yes, to all my readers outside the Philippines, you can still use plantains.
Now, what is galapong? It's just glutinous rice dough. To make this quick and easy, you just mix glutinous rice flour with enough water to get the dough consistency. It's usually 1 part water to 2 parts flour.
Here's the recipe I gathered from my chef cousin who makes them.
Turon with Galapong
* 1 cup glutinous rice flour
* 1/2 cup water
* 12 pieces saba or plantains, cut lengthwise into half
* spring roll wrapper sheets that are big enough
* 1-1/2 cups brown sugar
* 1 egg, thoroughly beaten
* cooking oil
 Make the galapong or glutinous rice dough by adding water to the flour a small amount at a time. It should have a dough consistency.
 On a sheet of spring roll wrapper, add a strip of galapong near the middle of the wrapper.
 Roll the saba or plantain on brown sugar, then put on top of the galapong.
 Wrap the saba and seal it using the beaten egg. You can also roll these on brown sugar to make it sweeter.
 Deep fry the rolled turon in oil and cook until golden.
Serve ala mode.