turon banana rolls are the absolute lifesaver when your sweet tooth hits and you’re just, like, Not in the mood for anything complicated. Or when your relatives suddenly arrive, and you need to impress quickly (happens all the time at my house, trust me). If you’re tempted by the Filipino snack carts you see online or remember chasing down the smell as a kid, you’ll get it. I hunted for that crispy, caramel-coated magic at home and found it way easier than I ever guessed! Looking for more simple Pinoy snacks? You’ll probably want to peek at this classic Filipino turon recipe or maybe try crispy caramelized Filipino banana cue for a twist.
What is turon?
Okay, if you’ve never had turon before, imagine bananas dressed up in crunchy party clothes. Seriously. Turon is a classic Pinoy street snack (iconic, actually) that looks a bit like a sweet lumpia. Inside each roll is a slice of banana, usually saba (those short, fat bananas you spot in Filipino groceries). Sometimes people sneak in a sliver of jackfruit—honestly, I adore that version.
Now here’s where things get unreasonably good: each one is wrapped, rolled, and fried till shatteringly crisp. And then—just when you thought it was maxed out—they roll it in caramelized sugar for that glossy, sticky outside. That sugar crunch might actually change your life. (Is that dramatic? Maybe. But it’s true.)
My auntie used to save a couple for me from the street vendor and the caramel stuck to the paper bag—good times! No joke, these treats are the ultimate after-school delight or wow-your-friends dessert.
Ingredients in turon
Don’t overthink the ingredient list, all right? Turon is super forgiving. You only need a handful of things for a legit turon banana rolls experience:
- Saba bananas (or plantains if you’re far from a Filipino market)
- Brown sugar (it’s better for caramelizing and smells so deep)
- Spring roll wrappers (find these at any Asian store, usually called lumpia wrappers)
- Jackfruit (optional… but dreamy)
- Oil (for frying—vegetable oil, canola, whatever you have on hand)
That’s it! Five-star restaurant taste, literally just with supermarket stuff you probably already have lying around. Definitely use saba if possible—the flavor is spot-on Filipino.
How to wrap turon
Confession: my first turon banana rolls were, uh, not winning any beauty contests. Listen, don’t stress about perfect rolling!
First, peel your saba bananas and slice them in half lengthwise. If you like jackfruit, just add a thin piece alongside the banana. Take a spring roll wrapper, lay it out so it looks like a diamond, and put the banana (and jackfruit, if using) across the bottom third. Sprinkle in that brown sugar like you mean it (I always add extra).
Now, fold the bottom up over the fruit. Fold both sides in, like you’re tucking a baby burrito for a nap (weird, but it works). Then roll it all the way up, like a little log. Dab the top corner with water to seal. Repeat until all your filling is gone or you run out of wrappers. (The struggle is real.)
If you want another spring roll adventure, check out this fresh Filipino spring rolls recipe.
The sugary caramel sauce
The part that truly sets turon banana rolls apart is that magical caramel shell. Here’s the trick: when your oil is hot (not smoking, but if it sizzles with a little water drop, you’re golden), toss a couple tablespoons of brown sugar right into the pan.
(It’ll sink at first then start bubbling like volcano lava. Freaked me out the first time.) Gently slide in your stuffed rolls, and as they fry, the sugar will stick and coat the surface. Just turn them gently so every side gets crunchy. When everything’s beautifully brown and crisp—pull ‘em out, let them drain a bit, and for the love of all things holy, let them cool for a minute before biting!
I always burn my tongue ‘cause I can’t wait. Rookie move.
Serving and storage
Honestly, turon banana rolls taste best when eaten hot and fresh—like, scald-your-tongue fresh. In my house, they never even make it to a plate. But if by some miracle you have leftovers?
Here’s what to do:
- Store cooled, leftover rolls in an airtight container.
- Reheat in the oven or toaster oven to get that crunch back.
- For parties, cut each turon in half so everyone can grab a piece.
- Serve with a scoop of vanilla ice cream for a next-level treat (seriously… do it).
Cold turon isn’t awful, but you’ll love it crispy. If you’re into banana-in-everything, give this crispy caramelized Filipino banana cue a whirl, too.
I brought turon to a family barbecue—everyone fought over the last piece. My cousin hid two in her purse! — Mariel, Manila
Common Questions
Can I use plantains instead of saba bananas?
Yep! They’re a great backup. Saba is sweeter, but plantains totally work.
Why is my turon not crispy?
Probably your oil wasn’t hot enough or you overloaded the pan, trapping steam. Fry in small batches and don’t crowd them.
Is jackfruit really necessary?
No, but it adds a juicy layer and tastes awesome. I’m a fan.
What’s the best way to store leftover turon banana rolls?
Let them cool, pop them in a sealed container, and re-crisp in your oven. (Microwave? Not recommended—it gets kinda soggy.)
Can I freeze turon before frying?
Sure can! Freeze, then fry straight from frozen. They’ll just take a minute or two longer.
If you’re still curious about this sugary comfort food, honestly I could chat about turon banana rolls all day. If you want a step-by-step breakdown, swing by Turon (Filipino Fried Banana Rolls)—The Little Epicurean for more inspiration. And for a proper dive into Pinoy snack legends, poking around classic Filipino turon recipe and the crispy caramelized Filipino banana cue will set you up for snack greatness. Life’s too short not to get a little caramel on your fingers. Try it out—bet you can’t eat just one!
Turon
Ingredients
Main Ingredients
- 6 pieces Saba bananas Can substitute with plantains.
- 1 cup Brown sugar Better for caramelizing.
- 12 pieces Spring roll wrappers Also known as lumpia wrappers.
- 1 cup Jackfruit Optional but adds flavor.
- 1 cup Vegetable oil For frying.
Instructions
Wrapping
- Peel the saba bananas and slice them in half lengthwise. Add a slice of jackfruit if desired.
- Lay a spring roll wrapper out like a diamond and place the banana and jackfruit on the bottom third.
- Sprinkle brown sugar over the bananas.
- Fold the bottom of the wrapper up over the fruit, then fold in both sides, then roll up to seal.
- Seal the top corner with water.
- Repeat until all wrappers are filled.
Cooking
- Heat oil in a pan until hot but not smoking. Add a couple tablespoons of brown sugar to the oil.
- Gently slide the wrapped rolls into the pan and cook, turning gently until all sides are golden brown and crisp.
- Remove from oil and let drain before serving.