Turon, also known as banana lumpia, is a beloved Filipino treat that combines the natural sweetness of bananas with the distinct flavor of jackfruit. Encased in a crispy wrapper and coated in caramelized sugar, Turon is a quick and satisfying dessert or snack. This simple recipe ensures you’ll have golden, crunchy Turon ready to impress!
Equipment:
- Knife and cutting board
- Large plate or tray
- Small bowl for water or egg wash
- Large frying pan or wok
- Tongs or slotted spoon
Ingredients:
- 4 ripe saba bananas (or plantains), halved lengthwise
- 1 cup jackfruit slices (canned or fresh)
- 8 spring roll wrappers
- 1/2 cup granulated sugar
- 1 cup vegetable oil (for frying)
- Water or beaten egg (for sealing wrappers)
Instructions:
- Prepare the Filling:
Slice the bananas in half lengthwise. If using canned jackfruit, drain well and slice into thin strips. - Assemble the Turon:
Lay one spring roll wrapper flat on a clean surface. Place a banana half and a strip of jackfruit diagonally near one corner of the wrapper. Fold the bottom over the filling, then fold the sides inward, and roll tightly. Seal the edge with water or beaten egg. Repeat with the remaining ingredients. - Caramelize the Sugar:
Heat the vegetable oil in a large frying pan over medium heat. Sprinkle granulated sugar evenly over the oil. Let the sugar melt and begin to caramelize. - Fry the Turon:
Once the sugar is caramelized, carefully add the wrapped Turon to the pan. Fry in batches to avoid overcrowding. Cook for 2–3 minutes per side, or until the wrappers are golden brown and crispy, and the sugar coats them. - Drain and Cool:
Remove the Turon from the pan using tongs or a slotted spoon, and place them on a plate lined with paper towels to drain excess oil.
Presentation Ideas:
- Arrange the Turon on a serving plate and drizzle with additional caramel sauce for a decadent touch.
- Serve warm with a scoop of vanilla ice cream for a delightful dessert pairing.
- Sprinkle with powdered sugar for an elegant finish.
Tips:
- Use ripe saba bananas for the best sweetness and texture. If unavailable, plantains are a great substitute.
- Work quickly when assembling to prevent the spring roll wrappers from drying out. Cover unused wrappers with a damp cloth.
- Be cautious when frying, as caramelized sugar can burn quickly.
Turon is a delightful combination of sweet, fruity, and crispy goodness that’s perfect for any occasion. Whether you’re enjoying it as a snack or dessert, this Filipino favorite is sure to win hearts with its irresistible flavor and texture. Try this recipe today and savor a taste of the Philippines!
Turon Recipe
Discover how to make Turon, a classic Filipino snack filled with sweet banana and jackfruit, wrapped in crispy spring roll wrappers, and caramelized to golden perfection!
Equipment
- Knife and cutting board
- Large plate or tray
- Small bowl for water or egg wash
- Large frying pan or wok
- Tongs or slotted spoon
Ingredients
- 4 ripe saba bananas or plantains, halved lengthwise
- 1 cup jackfruit slices canned or fresh
- 8 spring roll wrappers
- 1/2 cup granulated sugar
- 1 cup vegetable oil for frying
- Water or beaten egg for sealing wrappers
Instructions
- Prepare the Filling:
- Slice the bananas in half lengthwise. If using canned jackfruit, drain well and slice into thin strips.
- Assemble the Turon:
- Lay one spring roll wrapper flat on a clean surface. Place a banana half and a strip of jackfruit diagonally near one corner of the wrapper. Fold the bottom over the filling, then fold the sides inward, and roll tightly. Seal the edge with water or beaten egg. Repeat with the remaining ingredients.
- Caramelize the Sugar:
- Heat the vegetable oil in a large frying pan over medium heat. Sprinkle granulated sugar evenly over the oil. Let the sugar melt and begin to caramelize.
- Fry the Turon:
- Once the sugar is caramelized, carefully add the wrapped Turon to the pan. Fry in batches to avoid overcrowding. Cook for 2–3 minutes per side, or until the wrappers are golden brown and crispy, and the sugar coats them.
- Drain and Cool:
- Remove the Turon from the pan using tongs or a slotted spoon, and place them on a plate lined with paper towels to drain excess oil.
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