Turon is a beloved treat in my home. I often make it when I have leftover spring roll wrappers from lumpiang shanghai or lumpiang prito. My husband always reaches for more of these crunchy rolls with their sweet, tender filling, so they are a guaranteed hit at parties and family gatherings.
What is Turon?
Turon is a classic Filipino snack of banana slices coated in brown sugar, wrapped in spring roll pastry, and fried until caramelized and crispy. The traditional banana for turon is saba (also called burro banana), but the filling is sometimes combined with fruits like jackfruit or mango. Turon is a popular street food in the Philippines and is often sold alongside other banana-based treats such as banana cue.
Which bananas work best?
Saba bananas are the traditional choice and give turon its characteristic texture and flavor. They can be harder to find outside of Asian markets. Ripe regular bananas are a fine and convenient substitute—they’re sweeter and softer, and available year-round in most supermarkets.
How to make Turon
Start by preparing the bananas: peel and slice regular bananas crosswise, or slice saba bananas lengthwise. Lay out thawed spring roll wrappers. Roll each sugared banana slice in the wrapper, tucking the sides and sealing the edge with a little water. Fry the rolls in hot oil until golden brown and caramelized, then drain on paper towels to remove excess oil.
Tips for success
- Use very ripe bananas for a sweeter, softer filling that caramelizes nicely.
- Ensure the oil is hot enough before frying; if it’s too cool the rolls will absorb oil and become greasy.
- Fry in small batches to avoid crowding the pan, which can drop the oil temperature and prevent even browning.
- Turn the turon occasionally while frying so they brown evenly on all sides.
Serving suggestions
Turon is best served hot and fresh. Enjoy it as a snack or dessert; a scoop of vanilla ice cream makes a wonderful contrast to the warm, caramelized banana. You can also drizzle caramel sauce over the turon or serve it with chocolate sauce for dipping. For a subtle twist, sprinkle a little cinnamon on top before serving.
Frequently asked questions
What can I use instead of saba bananas?
Ripe regular bananas are a great substitute and are widely available at supermarkets.
How should I store leftover turon?
Store leftover turon in an airtight container at room temperature for up to one day. To keep them longer, wrap and freeze the prepared (unfried) rolls, then fry from frozen right before serving for the best texture.
Can I prepare turon ahead of time?
Yes. Wrap the bananas in the spring roll wrappers and refrigerate for a few hours until you’re ready to fry. For best crispness, fry them just before serving.
What are common mistakes to avoid?
Avoid frying with oil that’s too cool—this causes greasiness. Also, don’t overcrowd the pan; frying in batches preserves the oil temperature and gives a really crisp finish.
Turon
Liza Agbanlog
Pin Recipe
10
10
20
Snack
Filipino
10 turons
144 kcal
Ingredients
- 5 medium ripe bananas (regular or saba)
- 4 tbsp dark brown sugar
- 10 8-inch spring roll wrappers, thawed
- 1 cup vegetable oil (for frying)
- Vanilla ice cream , for serving (optional)
Instructions
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Prepare the bananas: Peel and slice regular bananas crosswise or slice saba bananas lengthwise. Set aside.
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Spread the brown sugar in a shallow dish.
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Place a wrapper on a plate with one corner facing you. Coat a banana slice in sugar, place it near the corner, roll the wrapper over the banana, tuck the sides in, and roll tightly. Moisten the end with a little water to seal. Repeat for remaining bananas.
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Heat oil in a frying pan over medium-high heat. Fry the turon in batches until golden brown, about 3 minutes per batch. Drain on paper towels.
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Serve warm, plain or with vanilla ice cream if desired.
Nutrition
Carbohydrates: 29g
Protein: 2g
Fat: 2g
Saturated Fat: 1g
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