Turon is one of those snacks that's hard to stop eating once you start. It's made with bananas and ripe jackfruit wrapped in lumpia wrappers and fried until crisp.
The outside gets golden and slightly caramelized, while the inside stays soft and sweet. It's simple to make and best eaten warm.
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What is Turon?
Turon is a Filipino snack made with sliced saba bananas (and sometimes jackfruit) wrapped in lumpia wrappers and fried until crisp and caramelized.
It's one of the most popular street foods in the Philippines and is usually enjoyed as a quick merienda or dessert.
There are many variations, like ube turon, but the classic version keeps it simple with banana and sugar.
Ingredients You'll Need
Notes and Substitutions
- Saba bananas: Use ripe bananas so they're sweeter. You can use plantains or other firm bananas if needed.
- Ripe jackfruit (langka): Use fresh, frozen, or canned in syrup. Drain if using canned. You can also skip it or use mango or ube halaya.
- Lumpia wrappers: These give the best crisp texture. Spring roll wrappers work too. Avoid egg roll wrappers - they're thicker.
- Sugar (for caramel): Use regular sugar or brown sugar.
How to Make Turon (Step-by-Step)
Step 1: Cut 4 saba bananas lengthwise into 4 pieces each.
Step 2: Cut 1 cup ripe jackfruit into strips.
Step 3: Carefully separate 24 lumpia wrappers one at a time. Keep them covered with a damp paper towel so they don't dry out.
Step 4: Place one wrapper in a diamond shape. Put 1 piece of banana and a few strips of jackfruit on the lower part of the wrapper.
Step 5: Fold the bottom of the wrapper over the filling, then fold in the sides.
Step 6: Roll it up tightly. Dip your finger in water and seal the top corner.
Step 7: Wrap the remaining bananas and jackfruit the same way. Fry them right away so they stay crisp.
Step 8: Heat enough oil in a wide pan over medium-high heat to submerge the turon.
Fry in batches for 3 to 5 minutes, turning halfway through, until golden brown and crisp.
Step 9: Remove the turon and let them drain on paper towels.
Step 10: In another pan, add ½ cup sugar and cook over medium heat until melted and amber in color. Swirl the pan as needed.
Optional: You can also add the sugar directly to the pan with the turon after frying and let it melt, then turn to coat.
Step 11: Roll the turon in the hot caramel or drizzle it over the top.
Let the caramel cool for a few minutes before serving.
Turon is best eaten while still warm and crisp.
Tips for the Best Turon
- Use ripe bananas - the riper they are, the sweeter the turon.
- Keep the wrappers covered so they don't dry out.
- Roll tightly so they stay sealed while frying.
- Fry in batches so they turn crisp, not greasy.
- Cook the sugar just until amber - too dark can taste bitter.
How to Store and Reheat Turon
Turon is best eaten fresh while it's still crisp.
If you have leftovers, let them cool, then store in an airtight container in the fridge for up to 2-3 days.
To freeze, wrap and freeze before frying. You can cook them straight from frozen.
To reheat, use an oven or air fryer at 350°F until warm and crisp again. Avoid the microwave-it will make the wrapper soft.
Recipe FAQs
You can, but saba bananas are best. They hold up better when fried.
This usually happens if the oil isn't hot enough or the pan is overcrowded.
Fry in batches and make sure the oil is hot before adding them.
It's usually because it wasn't sealed well or the wrapper was too wet.
Roll it tightly and make sure the edges are sealed before frying.
Fry at the right heat and give it enough time to cook through.
If the oil is too hot, it browns too fast and loses its crispness quickly.
If you want to know more about turon, you can find more FAQs here.
More Filipino Street Food to Try
- Taho: Warm silken tofu with arnibal (brown sugar syrup) and sago.
- Adobong mani: Fried peanuts with garlic and salt.
- Maruya: Banana fritters with ripe saba bananas, fried until golden.
- Kwek-kwek: Deep-fried quail eggs coated in a bright orange batter.
- Banana cue: Caramelized saba bananas, fried and skewered.
- Balut: A boiled duck egg with a developing embryo, usually eaten straight from the shell.
- Palitaw: Chewy rice cakes rolled in coconut, sugar, and sesame seeds or peanuts.
Other Merienda Recipes You May Like
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📖 Recipe
Turon Recipe (Banana Lumpia with Langka)
Equipment
- Wide pan or pot
Ingredients
- 6 pieces ripe saba bananas cut into 4, lengthwise
- 6 pieces ripe jackfruit cut into strips
- 24 small lumpia wrappers (or spring roll wrappers)
- ½ cup sugar sub: brown sugar
- Neutral oil for frying
Instructions
- Slice the bananas lengthwise. Cut the jackfruit into strips.
- Place a banana and some jackfruit on a wrapper. Roll tightly and seal the edge with water.
- Add about 1 inch of oil to a wide pan. Heat over medium until hot.
- Add the turon and fry in batches. Turn as needed until golden and crisp.
- Sprinkle in the sugar and let it melt. Turn the turon so they get coated.
- Drain on wire rack.
- Let cool slightly, then serve while still crisp.
Notes
- Saba bananas: Use ripe bananas so they're sweeter. You can use plantains or other firm bananas if needed.
- Ripe jackfruit (langka): Use fresh, frozen, or canned in syrup. Drain if using canned. You can also skip it or use mango or ube halaya.
- Lumpia wrappers: These give the best crisp texture. Spring roll wrappers work too. Avoid egg roll wrappers - they're thicker.
- Sugar (for caramel): Use regular sugar or brown sugar.
- Use ripe bananas-the riper they are, the sweeter the turon.
- Keep the wrappers covered so they don't dry out.
- Roll tightly so they stay sealed while frying.
- Fry in batches so they turn crisp, not greasy.
- Cook the sugar just until amber-too dark can taste bitter.
- Store: Best eaten fresh. Refrigerate leftovers for up to 2-3 days.
- Freeze: Wrap and freeze before frying. Fry straight from frozen when ready.
- Reheat: Oven or air fryer at 350°F until crisp. Avoid the microwave.
Lorraine says
Thank you for the recipe. I can’t wait to make it. I remember having these back in the day.
Nora Rey says
Hi Lorraine! Please send me feedback when you make it. Thanks!
Jomelyn says
I love, love, love turon and I miss this in Philippines. Your recipe is easy and simple to follow.
Nora Rey says
Hi Jomelyn! You are not alone!!! I think turon is the best street food.. or maybe taho? LOL Thanks for your message!