Turon with Langka, also called banana spring rolls, are deep-fried bananas with ripe jackfruit rolled in thin pastry skins. The thin caramel coating on the outside is a plus!
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What is Turon?
Turon is a popular Filipino snack or street food made with sliced saba bananas (and sometimes jackfruit) wrapped in lumpia wrappers and fried until crispy and caramelized.
It's similar in concept to other lumpia treats such as Lumpiang Shanghai, Lumpiang Gulay, and Lumpiang Sariwa. A delicious variation is Ube Turon, which incorporates Ube Halaya made with ube, coconut milk, and condensed milk.
Ingredients you'll need
Notes and substitutions
- Saba bananas: These are firmer, shorter, and stubbier than regular (Cavendish) bananas. You can use other varieties that hold up well to cooking, like ripe Burro bananas or plantains.
- Ripe jackfruit (Langka): When fully ripe, it tastes like candy or a cross between ripe mangoes and bananas. You can buy them fresh, frozen, or canned in syrup. Substitute with ube (purple yam), mangoes, or pineapple.
- Spring roll wrappers: Lumpia wrappers are ideal, but if not available, spring roll wrappers are the best substitute. Also known as spring roll pastry or shells, they are made from wheat flour and come in different sizes. You can also find gluten-free varieties made from tapioca or rice flour. Avoid using egg roll wrappers as they are thicker and less crispy.
How to make this recipe
Step 1: Cut bananas lengthwise into 4 pieces.
Step 2: Cut the jackfruit into strips.
Step 3: Peel the wrappers carefully, one at a time. They dry up quickly, so work fast or cover them with a damp paper towel.
Step 4: Set the wrapper in a diamond shape, then put a slice of banana and a few strips of jackfruit on the lower part.
Step 5: Fold the wrapper over the banana and fold the sides in.
Step 6: Roll it up, then dip your finger in water (or with cornstarch) to seal the top corner.
Step 7: Wrap the remaining bananas and fry them right away to avoid getting soggy. You can also freeze them for later.
Step 8: Set a skillet over medium-high heat with enough oil to submerge the turon. Fry for 3-5 minutes until golden brown, flipping halfway through.
PRO TIP: To keep your turon crispy for a long time, start by frying them in hot oil at a high temperature. Once they sizzle, turn the heat down a bit to allow them to crisp up without browning too quickly.
Step 9: Drain the excess oil on paper towels.
PRO TIP: Fry the turon in small batches to maintain the temperature of the oil, preventing them from turning greasy.
Step 10: Caramelize ½ cup of granulated sugar over medium heat, swirling the pan occasionally. Turn off the heat when it reaches a dark amber color.
Step 11: Roll turon in hot caramel or drizzle it over them.
PRO TIP: Make a "wet" caramel by adding ½ cup of water to moisten the sugar. By doing so, the sugar will less likely to clump and burn.
Let the caramel cool for a few minutes before serving. These fried banana rolls are great a la mode with a scoop of ice cream, like Mango Ice Cream or Ube Ice Cream.
You can also sprinkle sesame seeds over them or dip them in chocolate or caramel sauce.
Recipe FAQs
Turon should be crispy and golden brown on the outside. Bananas and jackfruit become soft and sweet after frying. A caramel coating adds sweetness and crunch.
If you have to, you can. Cavendish bananas will turn mushy after cooking, but I imagine they will still be delicious. Saba bananas remain somewhat firm and get sweeter after cooking.
Yes. It won't be as good as when it is fried, but it will be healthier. Arrange them in a single layer in the basket.
Spray with cooking oil and fry at 400° F (200° C) for 10 to 15 minutes. Flip halfway through and spray the other side. When they turn golden brown, they are ready.
You can do a few things to keep turon from bursting. Do not overfill the wrapper and do not roll them too tightly.
Wrappers must be dry before filling them with ingredients that aren't too wet. Finally, make sure to seal the turon.
Try these popular street foods
- Taho: A warm, sweet silken tofu treat with arnibal (brown sugar syrup) and sago pearls.
- Adobong Mani: Fried peanuts with garlic, salt, and other spices. They are also available in boiled or sweet variations.
- Maruya: Banana fritters made with ripe saba bananas, coated in rice flour batter, and deep-fried until golden.
- Kwek-Kwek: Deep-fried quail eggs coated with an orange batter made with annatto.
- Banana Cue: Caramelized saba bananas deep-fried and skewered.
- Balut: A fertilized duck egg with a nearly-developed embryo, boiled and eaten from the shell.
- Palitaw: These are chewy rice patties quickly boiled until they float to the surface, then coated with sugar, sesame seeds or peanuts, and grated coconut.
More about Turon with Langka
Here are more frequently asked questions about Turon with Langka, including extra tips, troubleshooting, and other information.
Other dessert recipes you may like
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📖 Recipe
Turon with Langka
Equipment
- Skillet or frying pan
Ingredients
- 6 pieces ripe saba bananas cut into 4, lengthwise (see note)
- 6 pieces ripe jackfruit cut into strips (see note)
- 24 small spring roll wrappers or lumpia wrappers (see note)
- ½ cup granulated sugar sub:brown sugar
- Neutral oil for frying
Instructions
- Set the wrapper in a diamond shape, then put a slice of banana and a few strips of jackfruit on the lower part.
- Fold the wrapper over the banana and fold the sides in.
- Roll it up, then dip your finger in water (or with cornstarch) to seal the top corner.
- Wrap the remaining bananas. You can also freeze them for later.
- Set a skillet over medium-high heat with enough oil to submerge the turon.
- Fry for 3-5 minutes until golden brown, flipping halfway through. Drain the excess oil.PRO TIP: To keep your turon crispy for a long time, start by frying them in hot oil at a high temperature. Once they sizzle, turn the heat down a bit to allow them to crisp up without browning too quickly.
- Caramelize the sugar over medium heat, swirling the pan occasionally. Turn off the heat when it reaches a dark amber color.
- Roll turon in hot caramel or drizzle it over them. Let the caramel cool before eating.
Notes
- Saba bananas: These are firmer, shorter, and stubbier than regular (Cavendish) bananas. You can use other varieties that hold up well to cooking, like ripe Burro bananas or plantains.
- Ripe jackfruit (Langka): When fully ripe, it tastes like candy or a cross between ripe mangoes and bananas. You can buy them fresh, frozen, or canned in syrup. Substitute with Ube Halaya (Purple Yam Jam), mangoes, or pineapple.
- Spring roll wrappers: Lumpia wrappers are ideal, but if not available, spring roll wrappers are the best substitute. Also known as spring roll pastry or shells, they are made from wheat flour and come in different sizes. You can also find gluten-free varieties made from tapioca or rice flour. Avoid using egg roll wrappers as they are thicker and less crispy.
Lorraine
Thank you for the recipe. I can’t wait to make it. I remember having these back in the day.
Nora Rey
Hi Lorraine! Please send me feedback when you make it. Thanks!
Jomelyn
I love, love, love turon and I miss this in Philippines. Your recipe is easy and simple to follow.
Nora Rey
Hi Jomelyn! You are not alone!!! I think turon is the best street food.. or maybe taho? LOL Thanks for your message!