Filipino Banana Spring Rolls (Turon)
Turon Say it: too-ROHN
Turon is the Philippines’ beloved banana spring roll: ripe saba bananas and strips of sweet jackfruit tucked into thin lumpia wrappers, then fried until the sugar coating bubbles into a crisp caramel shell. It is sold on street corners and served at home for merienda, the afternoon snack, and at celebrations. The contrast of the soft, fragrant fruit and the shatteringly crisp wrapper makes it irresistible. Serve it hot, while the caramel is still glossy and the filling is warm.
Filipino Banana Spring Rolls (Turon)
Turon
Pronounced too-ROHN
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the turon
For frying
Method
Peel the saba bananas. Cut each lengthwise into 1/2-inch (1 cm) thick planks; if using plantains, cut them into 3-inch (7.5 cm) lengths, then lengthwise. Pat dry. Drain the jackfruit and cut into thin strips.
Separate the lumpia wrappers and cover them with a damp towel. Lay one wrapper on a clean board with a corner facing you. Place one banana plank and 2-3 jackfruit strips across the lower third, leaving a 1-inch (2.5 cm) border.
Fold the bottom corner over the filling, then fold in the two sides. Roll tightly toward the top corner. Moisten the top edge with a little water and press to seal. Repeat with the remaining wrappers and filling.
Put 1/2 cup (100 g) brown sugar on a plate. Roll each turon in the sugar to coat evenly, then shake off the excess. This sugar will caramelize in the oil.
Heat 2 inches (5 cm) of oil in a deep skillet to 340°F (170°C). Fry the turon in batches of 3-4, turning gently, until golden brown and crisp, 3-4 minutes. The sugar coating should bubble and turn amber. Drain on a wire rack.
For the caramel drizzle, melt the remaining 1/4 cup (50 g) sugar with 1 tbsp (15 ml) water in a small pan over medium heat until bubbling and amber, 2-3 minutes. Drizzle over the hot turon and serve immediately.
Regional variants
Some cooks add a spoonful of ube halaya or a strip of sweet potato before rolling; ripe plantains are a common substitute outside the Philippines.
Cook's notes
- Use ripe but firm saba bananas; overripe fruit turns mushy and leaks during frying.
- Keep the oil at 340-350°F (170-175°C) so the wrapper crisps before the sugar burns.
- Drain on a wire rack, not paper towels, to keep the shell crisp.
Serve with
Hot chocolate (tsokolate), coffee, or a scoop of vanilla ice cream.
Make ahead and storage
Assemble the turon up to 1 day ahead and refrigerate covered; fry just before serving. To freeze, arrange in a single layer and fry from frozen, adding 1-2 minutes.
