Banana Turon

fried lumpiang saging on a banana-lined dish

5 from 2 votes

Banana Turon, also known as Lumpiang Saging or simply Turon, is common street food and one of the most popular snacks in the Philippines. With its caramelized crispy wrapper and filling of soft, sweet banana and langka strips, this Filipino spring roll is delicious as a midday snack or after-meal dessert.

Prep Time20

Cook Time10

Total Time30

Course: Snack/Dessert

Cuisine: Filipino

Servings: Dozens

Calories: 164kcal

Author: Lalaine Manalo

Ingredients

12 saba bananas
1 cup sugar
24 spring roll wrappers
½ cup sweetened jackfruit, cut into strips
canola oil

US Customary - Metric

Instructions

Prepare bananas by peeling and cutting lengthwise into two halves.
In a skillet over medium heat, heat about 1-inch deep of oil.
Separate wrappers into individual sheets. On a flat working surface, lay a wrapper like a diamond.
Roll a banana half in sugar and place in the middle of the wrapper. Place 2 to 3 jackfruit strips lengthwise on top of the banana.
Fold the bottom pointed end of the wrapper over the filling. Fold side ends of the sheet inward and roll the turon into a tight log. Wet the pointed edge of the wrapper to completely seal.
Roll sealed spring rolls in sugar to coat. Repeat with the remaining bananas.
Add banana spring rolls with seam side down in a single layer in the oil and fry, turning once or twice, until golden and sugar is caramelized.
Remove from the pan and drain on a wire rack. Serve immediately.

Notes

Cover the lumpia wrappers with a damp cloth or paper towel during wrapping to prevent them from drying out.
Roll the turon as tightly as possible to keep oil from seeping in during frying.
After rolling in sugar, do not let the coated turon stand for too long. Fry as soon as possible as the sugar will melt and create moisture, softening the wrapper.
For best texture, deep-fry in enough oil to cover the turon fully and maintain an optimal temperature of 350 F to 375 F. Too hot and the sugar will burn before the wrapper is fully cooked; too low and the turon will absorb more grease.
Do not drain on paper towels, as the caramel will stick. Use a wire rack set over a baking sheet or colander set over a bowl or plate to catch oil drips.

Nutrition