Turon (Filipino Banana Spring Rolls) Recipe
Turon (Filipino Banana Spring Rolls) Recipe
Contents
- Ingredients
- Instructions
- Tips and Notes
- Comparison Table: Frying vs Baking Turon
- FAQ: Common Questions About Turon
Turon is a beloved Filipino snack made of thinly sliced saba bananas (or plantains) and ripe jackfruit, rolled in a spring roll wrapper, deep-fried until crisp, and coated with caramelized brown sugar. It is a crunchy, chewy, sweet treat traditionally enjoyed during merienda (afternoon snack) and popular as street food throughout the Philippines.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 6 ripe saba bananas (or 2 large ripe plantains), each cut lengthwise into 4 pieces (about 3-inch long strips)
- 6 pieces ripe jackfruit (langka), cut into thin strips (optional but traditional)
- 24 small spring roll wrappers (8×8 inch, not rice paper; thawed if frozen)
- ½ cup brown sugar (firmly packed; muscovado preferred)
- ½ teaspoon ground cinnamon (optional – see note)
- ¼ cup water mixed with 1 teaspoon cornstarch (for sealing wrappers)
- 2–3 cups neutral oil (canola, vegetable, or coconut oil), enough for deep frying
- Additional ¼ cup brown sugar (for caramel coating, if using separate caramel method)
Instructions
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Prepare the filling: In a medium bowl, combine the ½ cup brown sugar with the cinnamon (if using). Roll each banana piece in the sugar mixture until evenly coated. Set aside.
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Set up a workstation: Place a spring roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).
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Assemble each turon: Lay one sugared banana piece horizontally across the center of the wrapper. Place a strip of jackfruit alongside the banana (if using). Fold the bottom corner of the wrapper up over the filling, then fold the left and right corners inward tightly. Gently roll away from you, keeping the roll snug. Dip your finger in the cornstarch-water mixture and dab it on the top corner to seal. Repeat for all pieces.
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Heat the oil: In a deep skillet or wok, pour enough oil to submerge the turon (about 2 inches deep). Heat over medium-high heat to 350°F (175°C). If using a deep fryer, set to 338°F.
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Fry the turon: Carefully add 4–5 turon at a time (do not crowd). Fry for 3–4 minutes, turning once, until golden brown on all sides. Drain on paper towels.
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Apply the caramel coating (two common methods): Method A (traditional wok caramel) – In the same wok, remove excess oil leaving about 1 tablespoon. Add the additional ¼ cup brown sugar and stir over medium heat until it melts and turns dark amber. Return the fried turon to the wok and toss quickly to coat each piece. Remove immediately. Method B (separate caramel) – In a small pan, caramelize the additional ¼ cup sugar over medium heat until dark amber. Turn off heat. Dip or drizzle caramel over each fried turon. Let cool before serving.
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Serve warm. Optional: top with vanilla ice cream and a drizzle of salted caramel sauce.
Tips and Notes
Banana choice: Saba bananas are the traditional choice because they are starchy and hold their shape when fried. If unavailable, use ripe plantains (look for dull yellow with black patches). Do not use Cavendish bananas – they turn mushy. Note: Sources conflict on using cinnamon – Wikipedia does not mention it, but some recipes (Peace Corps, The Unlikely Baker) include cinnamon. It is optional; traditional turon relies solely on brown sugar for flavor.
Jackfruit: Ripe jackfruit (langka) is the classic optional filling. It adds a fragrant tropical sweetness. Canned jackfruit in syrup works well; drain and pat dry before use. Other fillings reported in sources include sweet potato, mango, cheddar cheese, and ube.
Folding tip: Wrap tightly to prevent the banana from slipping out during frying. Sealing with cornstarch-water (or just water) is essential.
Caramel technique: The two-stage caramelization – coating the banana before frying and adding sugar to the oil or as a post-fry dip – is what gives turon its signature crackly shell. Some sources (Wikipedia, Studio Tributes) describe the sugar dissolving in the hot oil during frying, while others (Recipes by Nora) caramelize sugar separately after frying. Both yield similar results; choose whichever you prefer.
To make it healthier: Bake instead of fry. Preheat oven to 425°F. Place wrapped turon on a parchment-lined baking sheet with a wire rack. Brush with melted butter and bake 10–15 minutes per side until golden.
Storage: Keep uncovered at room temperature; best within 2 days. Reheat in a toaster oven (not microwave) to restore crunch. Freeze uncooked turon in an airtight container for up to 3 months; fry or bake from frozen, adding a few minutes to cooking time.
Comparison Table: Frying vs Baking Turon
| Aspect | Deep-Fried Turon | Baked Turon |
|---|---|---|
| Texture | Very crispy, shattering caramel shell (source: Studio Tributes, Nora) | Crispy but less shatter; slightly drier (source: The Unlikely Baker, lemonsandanchovies) |
| Oil needed | 2–3 cups for deep frying | Only butter for brushing (source: The Unlikely Baker) |
| Cook time | 3–4 minutes per batch | 20–30 minutes total (10–15 min per side at 425°F) (source: The Unlikely Baker) |
| Calories per piece | ~80 kcal (est. from The Unlikely Baker) | ~60 kcal (less oil) |
| Traditional authenticity | Most authentic; street vendors fry (sources: Wikipedia, Studio Tributes) | Modern adaptation; not traditional but popular (source: lemonsandanchovies) |
| Ease | Requires hot oil management | Simpler, less mess |
FAQ: Common Questions About Turon
What is the best banana for turon?
Saba bananas are ideal. If unavailable, use ripe plantains – not Cavendish bananas, which become mushy and too sweet (sources: Wikipedia, Studio Tributes, The Unlikely Baker).
Can I make turon without jackfruit?
Yes. Many versions use only banana. Jackfruit is optional but traditional; you can also substitute sweet potato, mango, ube, or cheddar cheese (source: Wikipedia, The Unlikely Baker).
Why is my turon not crispy?
Possible reasons: oil not hot enough (should be 350°F), wrappers not sealed tightly causing oil to seep in, or overcrowding the pan. Reheat in an oven toaster to restore crunch (source: The Unlikely Baker).
How do I make caramel for turon?
Add ¼ cup brown sugar to the hot oil after frying (or in a separate pan) and stir until it melts into a dark amber liquid. Quickly coat the fried turon. Be careful not to burn the sugar (source: Recipes by Nora, Studio Tributes).
Can I freeze turon?
Yes. Wrap uncooked turon tightly in an airtight container and freeze for up to 3 months. Fry or bake from frozen without thawing (source: The Unlikely Baker).
Is turon the same as banana lumpia?
Yes. Turon is also called lumpiang saging – “banana lumpia.” The name varies by region; in Malabon, the banana-filled version is called valencia, and turon there refers to a mung bean-filled version (source: Wikipedia).
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