Turon is a beloved Filipino snack and dessert that transforms simple ingredients into something absolutely irresistible. These crispy spring rolls are filled with ripe saba bananas and jackfruit, wrapped in thin spring roll wrappers, then fried until golden and crispy. The magic happens when you coat them in caramelized brown sugar that creates a glossy, crunchy shell that shatters with each bite, revealing the warm, sweet banana inside. The combination of textures from the crackling caramel, crispy wrapper, and soft, sweet fruit is simply addictive. Turon is commonly sold by street vendors throughout the Philippines and is a popular merienda or afternoon snack, but it also makes a wonderful dessert. Whether you’re Filipino and craving a taste of home, curious about Southeast Asian sweets, or just love the idea of caramelized banana spring rolls, these turon will disappear as fast as you can make them.
Serving Quantity: Makes 12 to 15 turon
Cooking Time: 45 minutes (including 20 minutes prep time and 25 minutes frying time)
1. Ingredients
- Six ripe saba bananas (or regular bananas if unavailable)
- One package spring roll wrappers (lumpia wrappers, 25 count)
- One cup brown sugar, divided
- One can jackfruit (20 ounces), drained and sliced into strips
- Three cups vegetable oil for frying
- One-quarter cup water (for sealing wrappers)
- Optional: one teaspoon vanilla extract mixed into sugar
2. Choose the Right Bananas
Saba bananas are the traditional choice for turon. They’re shorter, thicker, and less sweet than regular bananas, with a slightly tangy flavor that balances perfectly with the caramelized sugar. Look for them at Asian markets, especially Filipino stores. If you can’t find saba bananas, use regular bananas that are ripe but still firm, not overly soft or spotted. You want them sweet but sturdy enough to hold their shape during frying. Avoid mushy bananas as they’ll turn to mush inside the wrapper.
3. Prepare the Bananas
Peel all the bananas and cut them in half lengthwise, then cut each half in half again lengthwise, creating four long quarters from each banana. If using saba bananas, you might only need to cut them in half lengthwise as they’re thicker. The banana pieces should be about 4 to 5 inches long and roughly the thickness of your thumb. Pat them dry with paper towels to remove excess moisture. Wet bananas won’t hold the sugar coating as well and can make the wrappers soggy.
4. Prepare the Jackfruit
Drain the canned jackfruit thoroughly, squeezing out excess syrup. Cut the jackfruit pieces into thin strips about 3 inches long and a quarter inch wide. You want them thin so they fit nicely alongside the banana without making the rolls too bulky. The jackfruit adds a unique tropical sweetness and chewy texture that complements the banana perfectly. If you can’t find or don’t like jackfruit, you can make turon with just banana, though the jackfruit is traditional and highly recommended.
5. Set Up Your Rolling Station
Clear a clean, dry work surface. Separate your spring roll wrappers carefully as they stick together. Keep them covered with a barely damp towel to prevent drying out, but not too wet or they’ll become sticky and tear. Place a small bowl of water nearby for sealing the wrappers. Put half a cup of brown sugar in a shallow plate or bowl. Have a clean plate ready for the assembled turon. Organization makes the rolling process much faster and prevents wrappers from drying out.
6. Sugar Coat the Bananas
Take one banana quarter and roll it in the brown sugar, coating it generously on all sides. Press gently so the sugar adheres well. The sugar will caramelize during frying and create that signature crunchy coating. Place one or two strips of jackfruit alongside the sugared banana. Some people like more jackfruit, some less, so adjust to your taste. The traditional ratio is about one to two strips of jackfruit per banana piece.
7. Wrap the Turon
Place one spring roll wrapper on your work surface in a diamond orientation, with one corner pointing toward you. Place the sugared banana and jackfruit horizontally across the bottom third of the wrapper, about 2 inches from the corner closest to you. Fold the bottom corner up and over the filling, tucking it tightly underneath. Fold in the left and right corners toward the center, like you’re wrapping a burrito. Roll tightly away from you, keeping the filling snug. When you reach the top corner, dip your finger in water and moisten the tip of the wrapper, then press to seal.
8. Repeat the Process
Continue rolling the remaining banana pieces with jackfruit and wrappers until you’ve used all your filling. Place the rolled turon seam-side down on a plate as you work. Keep them covered with a dry towel if you’re not frying immediately, but it’s best to fry them fresh. Make sure each roll is sealed well, or they’ll open during frying and the filling will leak out. Tight rolling is key to keeping everything together and creating that perfect crispy texture.
9. Heat the Oil
Pour the vegetable oil into a deep, heavy-bottomed pot or wok. You need enough oil for the turon to float freely, about 2 to 3 inches deep. Heat the oil over medium-high heat to 350 degrees. If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil. It should sizzle immediately and float to the surface. If the oil is too hot, the outside will burn before the inside cooks. If too cool, the wrappers will absorb too much oil and become greasy rather than crispy.
10. Create the Caramel Coating
Here’s where the magic happens. Take the remaining half cup of brown sugar and sprinkle it directly into the hot oil, spreading it around. It will dissolve and start to caramelize, creating a syrupy coating in the oil. This is the traditional technique that gives turon its characteristic glossy, crunchy shell. Stir gently to help the sugar dissolve evenly. The oil will darken slightly and become syrupy. This step is what sets turon apart from regular fried banana rolls.
11. Fry the Turon
Carefully place 3 to 4 turon into the hot, caramelized oil, being careful not to crowd the pot. Fry for 3 to 4 minutes, turning occasionally with tongs or a spider strainer, until the wrappers are golden brown and crispy on all sides. The caramelized sugar in the oil will coat the turon as they fry, creating that beautiful glossy finish. You’ll see the wrappers bubble and turn golden. Don’t rush this step. Proper frying time ensures the wrappers are thoroughly crispy and the bananas are heated through.
12. Drain and Cool Slightly
Use a slotted spoon or spider strainer to remove the fried turon from the oil, allowing excess oil to drip back into the pot. Transfer them to a wire rack placed over a baking sheet, or to a plate lined with paper towels. The wire rack is better as it allows air to circulate and keeps the bottom crispy rather than getting soggy from sitting in oil. Let them cool for about 2 to 3 minutes. They’re extremely hot inside, so don’t bite into them immediately or you’ll burn your mouth.
13. Fry Remaining Batches
Continue frying the remaining turon in batches, being careful not to overcrowd the pot. Between batches, if the oil looks like it’s getting too dark or the sugar coating is burning, you can add a bit more brown sugar to freshen it up. Maintain the oil temperature by adjusting the heat as needed. The first few batches often look less glossy than later ones as the caramelized sugar builds up in the oil. By the end, they should all have that beautiful shiny coating.
14. Serve Warm
Turon is best enjoyed warm, when the wrapper is at its crispiest and the banana inside is soft and warm. Arrange them on a serving platter. The caramelized sugar coating should be glossy and crackly, shattering when you bite into it. The contrast between the crunchy exterior and the soft, sweet interior is what makes turon so addictive. You can serve them as is, or with a scoop of vanilla ice cream on the side for an extra indulgent dessert.
15. Presentation Tips
For a beautiful presentation, arrange the turon standing upright on a platter, leaning against each other. Drizzle any remaining caramel from the frying oil over the top using a spoon. Garnish with a light dusting of powdered sugar or a drizzle of chocolate sauce for extra flair. Some people serve turon with ice cream, whipped cream, or a drizzle of condensed milk. The traditional way is simple, just the crispy caramelized rolls on their own, still warm from frying.
16. Storage and Reheating
Turon is definitely best eaten fresh and warm, but you can store leftovers in an airtight container at room temperature for up to 1 day. The wrapper will lose its crispiness over time as it absorbs moisture from the banana. To refresh leftover turon, reheat them in a 350-degree oven for 5 to 7 minutes until the wrapper crisps up again. Don’t microwave them as this will make the wrapper chewy and soggy. You can also air fry them at 350 degrees for 3 to 4 minutes to restore crispiness.
17. Make-Ahead Tips
You can roll the turon several hours ahead and keep them covered in the refrigerator until you’re ready to fry. Don’t let them sit too long or the moisture from the banana will soften the wrapper. You can also freeze unfried turon in a single layer on a baking sheet, then transfer to a freezer bag once frozen. Fry them directly from frozen, adding 1 to 2 minutes to the cooking time. This is great for making large batches ahead for parties or when you want a quick snack.
18. Nutrition Information Per Turon
- Calories: 195
- Total fat: 8 grams
- Saturated fat: 1 gram
- Cholesterol: 0 milligrams
- Sodium: 45 milligrams
- Total carbohydrates: 32 grams
- Dietary fiber: 2 grams
- Sugars: 18 grams
- Protein: 2 grams
19. Helpful Tips for Perfect Turon
- Use ripe but firm bananas that hold their shape during frying rather than mushy overripe ones.
- Pat the bananas dry before rolling to prevent the wrappers from getting soggy and tearing.
- Roll the turon tightly with no air pockets to prevent them from opening during frying.
- Seal the wrapper edges well with water so they don’t come apart in the hot oil.
- Add brown sugar directly to the hot oil to create that signature caramelized coating.
- Maintain the oil temperature at 350 degrees for crispy wrappers that aren’t greasy.
- Don’t overcrowd the pot when frying or the temperature will drop and they’ll absorb too much oil.
- Let the turon cool for a few minutes before eating as the filling is extremely hot inside.
- Try variations like adding a strip of cheese with the banana for a sweet and salty combination.
- Serve immediately while still warm and crispy for the absolute best taste and texture.
