Why You’ll Love This Recipe

• Incredibly crispy texture with a crackly caramel glaze.
• Sweet, fruity filling of banana and jackfruit.
• Ready in just over 30 minutes.
• A beloved and authentic Filipino street food classic.

Equipment You’ll Need

• Large skillet or wok
• Cutting board
• Sharp knife
• Tongs or a spider strainer
• Wire cooling rack
• Paper towels
• Small bowl for water

Ingredients

• 6 ripe saba bananas (or firm plantains), peeled and sliced in half lengthwise
• 12 square spring roll (lumpia) wrappers
• 1/2 cup canned jackfruit in syrup, drained and cut into thin strips
• 1 cup light brown sugar, for rolling and caramelizing
• 3 cups neutral oil for frying (such as canola, vegetable, or coconut oil)
• 1 small bowl of water for sealing the wrappers

Instructions

1. First, prepare your assembly station. On a clean, flat surface, arrange your spring roll wrappers, sliced bananas, jackfruit strips, a plate with about half of the brown sugar, and a small bowl of water.
2. Take one banana half and roll it generously in the brown sugar until it’s fully coated. This initial sugar coating inside the wrapper makes the filling extra sweet and delicious.
3. Place a spring roll wrapper on your work surface in a diamond shape, with one corner pointing towards you. Place the sugar-coated banana half horizontally near the bottom corner of the wrapper.
4. Top the banana with a few strips of jackfruit. Don’t overfill, or the wrapper might tear during frying.
5. Begin rolling. Fold the bottom corner of the wrapper up and over the filling, tucking it in snugly. Fold in the left and right corners towards the center, like you’re making a burrito.
6. Continue rolling the wrapper upwards until you have about an inch of the top corner left. Dip your finger in the water and moisten the edges of the top corner, then press it firmly to seal the roll completely.
7. Repeat this process with the remaining bananas, jackfruit, and wrappers until you have 12 prepared turon rolls.
8. In a large skillet or wok, heat the 3 cups of oil over medium-high heat. The oil should be about 1 to 1.5 inches deep. To test if it’s ready, drop a small piece of wrapper into the oil; it should sizzle and float to the top immediately.
9. Once the oil is hot, sprinkle the remaining 1/2 cup of brown sugar directly into the hot oil. Let it sit for about 30-45 seconds until it begins to melt and bubble slightly. This is the secret to the crackly caramel shell!
10. Carefully place 4-5 turon rolls into the hot oil, seam-side down. Be careful not to overcrowd the pan. Fry for about 2-3 minutes per side, using tongs to turn them occasionally.
11. As the turon fries, the sugar in the oil will melt and adhere to the wrappers, creating a beautiful, glossy caramel glaze. Keep a close eye on them as the sugar can burn quickly.
12. Once the turon are a deep golden brown and crispy all over, remove them from the skillet using tongs or a spider strainer, allowing any excess oil to drip off.
13. Transfer the hot, caramelized turon to a wire cooling rack. Do not place them on paper towels, as the hot caramel will stick. The caramel will harden as it cools, creating that signature crunchy shell.
14. Serve immediately while they are still warm and crispy for the best experience.

Expert Cooking Tips

• Use ripe but still firm saba bananas. If they are too mushy, they will fall apart during frying. Plantains are the best substitute if you can’t find saba.
• Ensure your oil is at the right temperature (around 350°F or 175°C). If it’s too cool, the turon will absorb too much oil and become greasy. If it’s too hot, the sugar will burn before the inside is cooked.
• Work in batches. Overcrowding the pan will lower the oil temperature, resulting in soggy turon instead of crispy ones.
• For an extra-thick caramel coating, you can double-dredge the turon. After frying for a minute, lift them out, sprinkle more sugar in the oil, and place them back in to get a second layer of glaze.

Substitutions and Variations

If you can’t find saba bananas, firm yellow plantains (not green or black) are an excellent substitute. For the filling, feel free to get creative! You can add a sliver of cheddar cheese for a sweet and savory twist, a dollop of ube halaya (purple yam jam), or even a bit of mango. To make this vegan, simply ensure your spring roll wrappers do not contain egg (most brands are naturally vegan, but it’s always good to check the ingredients).

Common Mistakes to Avoid

The most common mistake is frying at the wrong temperature, leading to either burnt sugar or soggy, oil-logged rolls. Use a thermometer or the wrapper test to ensure your oil is hot enough. Another issue is not sealing the wrappers tightly; if there are gaps, oil can seep in and the filling can leak out. Make sure to use a bit of water and press firmly to create a strong seal before frying.

Serving Suggestions

Turon is absolutely heavenly on its own, served warm while the caramel is still slightly gooey and the wrapper is shatteringly crisp. For an indulgent dessert, pair it with a scoop of vanilla bean, coconut, or ube ice cream. A drizzle of dark chocolate sauce or a dusting of powdered sugar also adds a touch of elegance.

Storage and Reheating Tips

Turon is best enjoyed fresh on the day it’s made for maximum crispiness. If you have leftovers, store them in a single layer in an airtight container at room temperature for up to one day. To reheat and bring back the crunch, place them in an air fryer at 350°F (175°C) for 3-5 minutes or in a preheated oven on a baking sheet for 5-7 minutes.

Frequently Asked Questions

Can I make turon in an air fryer or bake them?

Yes, you can, but the result will be different. For air frying, brush the rolls with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway. To get the caramel glaze, you’ll need to make a separate caramel sauce to drizzle over them. Baking will yield a less crispy, softer result.

What are saba bananas and where can I find them?

Saba bananas are a type of cooking banana popular in the Philippines. They are short, stout, and have a distinct tangy-sweet flavor that’s perfect for turon. You can usually find them at Asian grocery stores, either fresh or in the frozen section.

Can I prepare turon ahead of time?

You can assemble the turon rolls ahead of time and store them in the refrigerator. Place them in a single layer on a parchment-lined baking sheet, cover tightly with plastic wrap, and store for up to 4 hours before frying. Do not freeze uncooked turon as the wrappers can become brittle.

My caramel shell isn’t crispy. What did I do wrong?

This usually happens if the turon is not cooled on a wire rack. Placing them on a plate or paper towels traps steam, which softens the caramel. Letting them cool on a wire rack allows air to circulate, helping the caramel harden into a perfectly crisp shell.

Conclusion

There’s something truly magical about the sound of biting into a perfectly crispy, warm turon. It’s a simple dessert, but one that’s packed with comforting flavors and textures. I hope you love making this classic Filipino treat as much as I do! If you try this recipe, I’d love to see it! Snap a photo and tag me on social media or share it on Pinterest!