Turon

Why You’ll Love Turon Recipe

You’ll love this recipe because it’s simple yet delivers a beautiful contrast in textures: crisp pastry, tender banana, and glistening caramel. It’s also adaptable—if you can’t find traditional ingredients you can substitute easily, yet you still get that delicious sweet treat with a bit of flair.
Whether served for dessert, an indulgent snack, or at a gathering, this recipe offers flavor and presentation that impresses without being overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 lumpia or spring roll wrappers

• 2 large bananas, preferably saba variety

• 1 can jackfruit in syrup (optional)

• ½ cup dark brown sugar

• 2 teaspoons cornstarch

• 2 tablespoons cool water

• 4 cups vegetable oil (for frying)

• 1 cup granulated sugar (200 g), divided, for the caramel

Directions

1. Peel the bananas, then cut each one in half lengthwise, and then in half crosswise so you have 8 pieces in total.

2. If using jackfruit: drain from syrup, pat dry, then cut into thin strips.

3. Place the dark brown sugar in a shallow dish.

4. In a small bowl combine cornstarch with cool water—this mixture will act as the “glue” to seal the wrappers.

5. Lay a lumpia or spring roll wrapper on your work surface (if square, place with a corner facing you).

6. Take one banana piece, roll it in the brown sugar to coat it, and place it near the bottom of the wrapper. If using jackfruit, place a few strips on top of the banana.

7. Fold the bottom of the wrapper over the banana, roll up once, then fold in the sides and continue rolling until there’s about an inch of wrapper remaining.

8. Brush the edge with the cornstarch mixture and finish sealing the roll. Repeat these steps with remaining wrappers, bananas (and jackfruit, if used).

9. In a medium pot heat the vegetable oil to about 350 °F (175 °C).

10. Fry the banana rolls in batches—avoid overcrowding. Fry each side for about 2 minutes or until golden brown and crisp.

11. Transfer the fried rolls to a wire rack and let them cool about 20 minutes.

12. Meanwhile, make the caramel: place half the granulated sugar in a clean saucepan and heat over medium‑high until it melts and turns amber. Gradually add the other half of sugar a little at a time, swirling constantly until everything is melted and the caramel is dark amber. Turn off the heat.

13. Using tongs, dip each fried banana roll into the caramel to coat, then set on parchment or a silicone sheet until the caramel hardens (about 5 minutes).

14. Serve immediately and enjoy.

Servings and timing

Servings: 8 (makes 8 banana rolls)
Prep time: ~30 minutes
Cook/fry time: ~10 minutes
Cool time before caramel: ~20 minutes
Total time: ~70 minutes

Variations

• Substitute regular bananas and spring‑roll wrappers if saba bananas or lumpia wrappers aren’t available.

• Change up the fillings: try mango slices, shredded coconut, ube (purple yam) paste, or even thin cheese strips for a sweet‑savory twist.

• Instead of full caramel coating, you could drizzle melted chocolate over the fried rolls for a different finish.

• For a slightly healthier version, you could shallow‑fry or bake the rolls, though you’ll lose some of the crispness.

Storage/Reheating

These are best enjoyed the day they’re made, while the shell is still crisp and the caramel fresh. If you have leftovers:

• Store at room temperature for a short time or in the fridge in an airtight container for up to one day.

• To reheat, place in a preheated oven (about 175 °C/350 °F) for a few minutes until warmed through and crisp again. Avoid microwave, as it will make shell soggy.

• You may prep the rolls ahead of time up to the point of frying, freeze them in a freezer‑safe bag for up to 3 months. When ready, fry from frozen, adding a minute or two to the fry time.

FAQs

What type of banana should I use?

It is traditional to use saba bananas (a Filipino cooking banana)—they are starchier and hold shape better when fried. If unavailable, ripe but firm regular bananas will work, though texture may differ slightly.

Can I skip the jackfruit?

Yes — jackfruit is optional. The basic version uses just banana, sugar and wrapper. The jackfruit adds extra flavor and texture but can be omitted if you can’t find it.

Do I have to deep‑fry them?

Deep‑frying gives the crispest, most authentic texture. You could attempt shallow‑frying or baking, but the shell may not crisp as much and the caramel coating may not adhere as well.

How do I know when the oil is the right temperature?

Target around 350 °F (175 °C). If you don’t have a thermometer, try dropping a small piece of wrapper into the oil—if it bubbles and rises quickly without burning, the oil is likely hot enough.

Can I make these ahead of time?

Yes — you can assemble the rolls (step 1‑8) and freeze them in a freezer‑safe bag for up to 3 months. Fry when ready, from frozen, then proceed with caramel. It’s best to caramel and serve immediately for best texture.

How long does the caramel coating stay crisp?

The caramel will be crisp when freshly set. Over time, humidity can make the shell soften and the coating may lose its crunchiness. It’s best eaten the same day.

Is this dessert very sweet?

Yes, it is sweet — the banana’s natural sweetness plus brown sugar in the filling and the hard caramel shell combine for a rich dessert. You can moderate sweetness by using slightly less sugar, or serving with plain ice cream or yogurt.

Can I serve them with something?

Absolutely — these go well with a scoop of vanilla or ube (purple yam) ice cream, or simply a dusting of powdered sugar. The warm crisp rolls with cool ice cream make a delightful contrast.

Are there savory versions of this snack?

While this recipe is the sweet version, you could experiment with savory fillings (such as cheese, shredded meat) instead of banana, though then it diverges from traditional turon.

What’s the best way to wrap them so they don’t burst during frying?

Make sure to roll snugly, fold the sides inwards, and seal the edge with the cornstarch‑water mixture so the wrapper adheres well. Avoid overfilling. Fry gently and don’t overcrowd the oil.

Conclusion

This turon recipe offers a fun and flavorful way to bring a taste of Filipino street‑food dessert into your kitchen. With crisp wrappers, caramelised sugar and warm banana filling, it hits that satisfying combination of textures and sweetness. With a few simple substitutions, you can easily make it your own. Whether for a cozy night in or a special treat for guests, this is a recipe worth making and enjoying.

Turon

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• Author: Mia
• Total Time: 35 mins
• Yield: 12 rolls
• Diet: Vegetarian

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Description

Turon, also known as Filipino fried banana rolls, is a popular street food snack made with ripe saba bananas and jackfruit slices wrapped in spring roll wrappers and fried to golden perfection with a sweet caramelized coating.

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Ingredients

• 6 ripe saba bananas (or plantains), peeled and sliced in half lengthwise
• 1 cup canned jackfruit, sliced into strips
• 1/2 cup brown sugar
• 12 spring roll wrappers
• Water (for sealing wrappers)
• Vegetable oil, for frying

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Instructions

1. Prepare the saba bananas by peeling and slicing them in half lengthwise.
2. Lay out a spring roll wrapper on a flat surface with one corner pointing toward you.
3. Place one slice of banana and a few strips of jackfruit in the center of the wrapper.
4. Sprinkle about 1 teaspoon of brown sugar over the fruit.
5. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water.
6. Repeat with remaining ingredients.
7. Heat about 2 inches of vegetable oil in a deep pan over medium heat.
8. Once the oil is hot (around 350°F or 175°C), carefully add the rolls in batches.
9. Fry for about 3–5 minutes, turning occasionally, until golden brown and crispy.
10. Remove and drain on a paper towel-lined plate. Optionally, sprinkle with more brown sugar while hot for extra caramelization.
11. Serve warm and enjoy.

Notes

• Use ripe saba bananas for the best flavor and texture.
• Jackfruit adds sweetness and aroma but can be omitted or replaced with mango if unavailable.
• Do not overcrowd the frying pan to maintain oil temperature.
• For extra crispiness, let the rolls sit uncovered for 10 minutes before frying.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Dessert
• Method: Frying
• Cuisine: Filipino

Nutrition

• Serving Size: 1 roll
• Calories: 150
• Sugar: 10g
• Sodium: 40mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg