Turon is a Filipino snack made with sweet bananas and ripe jackfruit wrapped in lumpia wrappers and fried until crisp.
This recipe has a caramel coating that turns crunchy as it cools.
Have it for merienda while it's still warm, or serve it with a scoop of ice cream.
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Ingredients You'll Need
Notes and Substitutions
- Saba bananas: Use ripe bananas. The riper they are, the sweeter your turon will be. Frozen saba or ripe plantains also work.
- Ripe jackfruit (langka): Use fresh, frozen, or canned in syrup. Thaw frozen jackfruit and drain canned jackfruit well so the filling isn't too wet.
- Lumpia wrappers: Use thin lumpia or spring roll wrappers. Don't use egg roll wrappers because they are much thicker.
- Sugar: Granulated or brown sugar works for the coating. Granulated sugar makes it easier to see when the caramel changes color.
- Oil: Use a neutral oil for frying, like vegetable, canola, or peanut oil.
How to Make Turon (Step-by-Step)
Step 1: Prepare the filling
Peel 4 saba bananas and cut each one lengthwise into 4 pieces.
Cut 1 cup ripe jackfruit into thin strips.
Step 2: Prepare the wrappers
Carefully separate the lumpia wrappers one at a time.
Keep them covered with a slightly damp paper towel so they don't dry out.
Step 3: Wrap the turon
Place a lumpia wrapper on your work surface.
Add a banana slice and a few strips of jackfruit near the bottom edge.
Fold the bottom over the filling, then fold in both sides.
Roll it up snugly. Wet the remaining edge with a little water and press to seal.
Repeat with the remaining filling. Fry right away, or freeze for later.
Step 4: Fry the turon
Heat enough oil to cover the turon in a wide, deep pan over medium-high heat.
Test the oil with a small piece of wrapper. If it sizzles right away, carefully add the turon, sealed side down.
Fry for 3-5 minutes, turning as needed, until golden and crisp.
Cook in batches and lower the heat if they brown too quickly.
Transfer to a wire rack or paper towels to drain.
Step 5: Coat with caramel
In a separate pan, melt ½ cup sugar over medium heat.
Gently swirl the pan as the sugar melts so it browns evenly.
Once it turns a deep golden brown, lower the heat.
Use tongs to turn the turon in the caramel, or drizzle it over them for a lighter coating.
Place the turon on parchment paper, leaving space between them so they don't stick together.
Let the hot caramel cool for a few minutes before enjoying your turon.
Tips for the Best Turon
- Drain the jackfruit well. Too much liquid can make the wrappers soggy.
- Keep the wrappers covered. They can dry out and crack when folded.
- Wrap snugly and seal well. This keeps the filling inside while frying.
- Fry in batches. Leave space between the turon so the oil stays hot and the wrappers turn crisp.
- Drain on a wire rack. Leave uncovered so steam doesn't soften the wrappers.
- Watch the caramel closely. If it gets too dark, it can taste bitter.
Recipe FAQs
Turon is a Filipino snack made with sliced saba bananas wrapped in lumpia wrappers, fried until crisp, and coated in caramelized sugar. You'll usually find it sold as street food for merienda. Other versions use mango or ube halaya in the filling.
Yes, but Cavendish bananas get much softer when cooked. Saba bananas hold their shape better, and ripe plantains are a good substitute. If using Cavendish, choose ripe ones that aren't mushy.
Fry in hot oil in small batches until golden and crisp. Drain on a wire rack and leave uncovered so steam doesn't soften the wrappers. Keep the pieces apart so they don't stick together. Turon is best eaten soon after frying.
If you want to know more about turon, you can find more FAQs here.
More Filipino Street Food to Try
- Taho: Silken tofu with brown sugar syrup and sago.
- Adobong mani: Fried peanuts with garlic and salt.
- Maruya: Sliced saba bananas coated in batter and fried until crisp.
- Kwek-kwek: Quail eggs fried in a crisp orange batter.
- Banana cue: Fried saba bananas coated in caramelized sugar and served on skewers.
- 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.
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📖 Recipe
Turon (Banana Lumpia with Langka)
Equipment
- Wide pan or pot
Ingredients
- 6 ripe saba bananas cut into 4, lengthwise
- 6 ripe jackfruit cut into strips
- 24 small lumpia or spring roll wrappers
- ½ cup sugar
- Neutral oil for frying
Instructions
- Place a banana slice and a few jackfruit strips near the bottom edge of a wrapper. Fold the bottom over the filling, fold in the sides, and roll snugly. Seal the edge with water. Keep unused wrappers covered with a damp paper towel.
- Heat enough oil to cover the turon over medium-high heat. Fry in batches for 3-5 minutes, turning until golden and crisp. Drain on a wire rack.
- In a separate pan, melt the sugar over medium heat, swirling until deep golden brown. Lower the heat, then use tongs to coat the turon in caramel or drizzle it over them.
- Place on parchment paper with space between the pieces. Let the caramel cool for a few minutes before eating.
Video
Notes
- Saba bananas: Use ripe bananas. Frozen saba or ripe plantains also work.
- Jackfruit: Use ripe fresh, frozen, or canned jackfruit.
- Wrappers: Use thin lumpia or spring roll wrappers.
- Sugar: Granulated or brown sugar works for the caramel.
- Oil: Use vegetable, canola, or peanut oil for frying.
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!