Filipino Turon is basically everyone’s lifesaver when that afternoon sweet tooth hits. Forget waiting in line at the bakery, alright? Why not just whip some up at home. Maybe you’ve already conquered adobo (by the way, if you wanna level up your skills check out these 10 adobo variations) or you’re on the lookout for another kid-friendly Filipino treat (honestly, here’s a killer list of Filipino recipes for kids). Filipino Turon is pure comfort. It’s got that crispy wrapper, caramel-sweet bananas—oh, and let’s not forget that dramatic glaze! If you’ve ever passed by a street cart frying these up, you know the smell alone is worth quitting your job for. Seriously. You’re in for a wild ride with this one. 
Ingredients
Alright, let’s get down to it. If you can find these, you’re halfway there already! Don’t overthink it—classic and simple is the magic here.
- 6 ripe saba bananas (if you’re somewhere that sells them, jackpot! If not, plantains or just run-of-the-mill bananas will do in a pinch)
- 1 cup jackfruit strips (optional, but trust me, this makes Turon more legit)
- ¾ cup brown sugar (later you’ll think, “Maybe more?” Won’t blame you)
- Lumpia (spring roll) wrappers—about a dozen
- Water (for sealing edges, no fancy stuff)
- Oil (for frying, obviously. Go for something neutral like canola or veg)
Preparation
Honestly, if you can peel fruit and roll a burrito, you’re golden. I usually just plop down at the kitchen table, line these up like an assembly line, and try not to eat half the ingredients before I’m done. Grab your bananas. Peel. Slice lengthwise—maybe cut them in half for smaller rolls, who cares, do what you like. Lay out a wrapper, sprinkle a good whack of brown sugar down the center, toss on a banana piece, then some jackfruit (not mandatory, but man, you’ll miss it if you skip). Roll it up tight, fold in the sides as you go—think tiny envelope but way tastier. Dab the edge with water to seal. Stack ’em all up, even if they look kinda janky (mine do too).
“Tried making Turon for the first time with this method, and now my kids won’t stop asking for it every weekend. Might actually be the easiest Filipino dessert.” – Riza G.
Cooking Instructions
Okay, so the secret is hot oil. Not like, nuclear-hot, but sizzling. Fill a pan with about an inch or two of oil, medium heat’s usually best. Gently lay your Turon rolls in. Immediately sprinkle a little extra brown sugar in there (yeah, right into the oil). It turns to caramel, hugging each roll. Tongs are a lifesaver. Flip ’em when they go golden brown—should take about two minutes per side, maybe three if you like things crispity-crunchity. Grab the finished Turon with tongs and let ’em drain on a rack or paper towels. Try not to eat one straight from the pan unless you have the pain tolerance of a superhero.
Tips for Crispy Turon
Look—no one wants soggy Turon, am I right? My top tip: don’t crowd the pan. The oil needs some breathing room, or everything goes soggy, fast. Always roll tight, but not so tight you burst the wrappers. If you want your classic Filipino Turon super golden, use more sugar in the last minute of frying so the caramel really sticks. Oh, and let ’em cool for a few before plating. They crisp up beautifully, kinda like waiting for the best part of a movie. Trust me on this one.
Serving Suggestions
Here’s where it gets really fun, and you basically get to play dessert DJ for the day:
- Serve warm, straight up, nothing fancy—perfect as is.
- Add a scoop of vanilla ice cream for that five-star restaurant vibe.
- Drizzle chocolate syrup, or even more caramel, if you’re feeling wild.
- Pair with a mug of hot tea, or coffee, if that’s your jam.
Common Questions
What kind of banana is best for classic Filipino Turon? Go with saba bananas if you can find them. Plantains work too, but regular bananas are just fine when you’re in a rush.
Do I really need jackfruit? Nope, but it’s a nostalgic touch. Adds this fruity funk that takes the Turon to another level.
Why does my Turon come out greasy? Could be old oil or not hot enough. Make sure the oil bubbles when you drop the wrapper in.
Can I make Turon ahead of time? Sure! Roll ’em up and keep in the fridge (wrapped) for a few hours. Fry before serving for peak crispness.
How do I store leftovers? Not that you’ll have any, but just pop them in a container—reheat in the oven for a few minutes to crisp them back up.
Try This at Home and Thank Me Later
So there you go—the ultimate guide for classic Filipino Turon. From getting crispy skins to nailing that sweet caramel, it’s all here, laid out for you like we’re just chatting over coffee. If you want to broaden your Filipino cooking adventure, why not check out a crowd-pleaser like Filipino Leche Flan (can you say creamy?), or warm up with classic Filipino goto on a lazy day? For folks looking for another take, there’s this killer Turon Recipe (Filipino Banana Lumpia w/ Caramel) from Hungry Huy—I swear it’ll fire you up for round two in the kitchen. Anyway, don’t hesitate. Make a batch, bring it to your next gathering, and stand back while everyone attacks the plate. Seriously, the world could use more homemade Turon.
Filipino Turon
Ingredients
Main Ingredients
- 6 pieces ripe saba bananas Plantains or regular bananas can be used in a pinch.
- 1 cup jackfruit strips Optional, but recommended for authentic flavor.
- ¾ cup brown sugar Consider adding more for caramel glaze.
- 12 pieces lumpia (spring roll) wrappers For wrapping the bananas.
- as needed none water For sealing the edges of the wrappers.
- as needed none oil Use a neutral oil like canola or vegetable for frying.
Instructions
Preparation
- Peel the saba bananas and slice them lengthwise. Cut them in half for smaller rolls if desired.
- Lay out a wrapper, sprinkle brown sugar down the center, add a banana piece, and some jackfruit strips. Roll it up tightly and fold in the sides like an envelope, sealing the edge with water.
Cooking
- Heat about 1-2 inches of oil in a pan over medium heat until it’s sizzling.
- Gently lay the Turon rolls into the hot oil and immediately sprinkle some extra brown sugar into the oil to caramelize.
- Fry the rolls for about 2-3 minutes on each side or until they turn golden brown.
- Remove the Turon from the oil using tongs and let them drain on a wire rack or paper towels.
