Filipino Banana Turon Snack is the answer when you want something sweet, crunchy, and fast. Maybe you had a long day and the snack shelf is empty. Or you have a couple of ripe bananas on the counter and zero motivation for a complicated dessert. This is where turon shines. It’s crispy outside, soft and caramel-y inside, and it uses simple ingredients you probably already have. I call this my weeknight treat, and when I make it, the whole house smells like a street-side cart in Manila. 
Ingredients
Let’s gather what you need. Nothing fancy here, just the classics that make turon taste like home. If you can find Filipino saba bananas, great. If not, ripe plantains will do the trick. The rest is pantry friendly.
- Ripe saba bananas or ripe plantains, split lengthwise
- Lumpia wrappers spring roll wrappers, thawed and kept covered so they don’t dry
- Brown sugar for that glassy caramel shell
- Jackfruit strips optional but highly recommended for aroma and sweetness
- Neutral oil like canola or vegetable, enough for shallow frying
- Pinch of salt just to balance the sweetness
- Optional flavor boosts: a sprinkle of cinnamon or vanilla
- Optional seal: a little water or cornstarch slurry for the wrapper edge
Bananas that work best
Saba bananas are traditional. They’re starchy, sweet, and hold their shape even after frying. If you use plantains, aim for yellow with a few black spots. Too green and they’ll be bland; too black and they’ll fall apart. Slice them lengthwise so each piece fits neatly inside the wrapper. Pat them dry so the sugar sticks and the wrapper seals well.
Wrapper and add-ins
Use thin lumpia wrappers for the crispiest bite. Keep them covered with a damp towel while you work. For add-ins, jackfruit brings a floral, jammy note that screams turon. You can tuck in a sliver of cheese for sweet-salty magic, or a few toasted coconut flakes for texture. Just don’t overfill; neat rolls fry more evenly.
Here’s my favorite part: this recipe scales well. Whether you’re cooking for two or feeding a crowd, it’s easy. If you’re new to this snack, this Easy Filipino Banana Turon (Crispy Caramelized Snack) approach keeps everything simple and reliable.
Step-by-step preparation
I’m all about turon that’s crisp, golden, and not greasy. The method below is beginner friendly, but it’s also how I still make it when I’m in a hurry. And yes, it stays crunchy for a while if you let it rest on a rack.
Prep and assemble
1. Peel and slice the bananas into long spears. Pat dry. Toss them lightly in brown sugar so every surface gets a little love.
2. Lay a lumpia wrapper like a diamond. Place one banana spear near the bottom point, add a strip of jackfruit, and a teeny pinch of salt. If you like, dust with cinnamon.
3. Fold the bottom point over the filling, fold in the sides snugly, then roll up. Brush the top corner with water or slurry to seal. Keep the rolled pieces on a plate covered with a cloth while you finish the batch.
Fry and caramelize
4. Heat about 1 inch of oil over medium heat until it’s hot but not smoking. If you have a thermometer, aim for 325 to 340 F. Too hot and the wrappers brown before the sugar melts; too cool and they’ll soak up oil.
5. Fry 3 to 4 rolls at a time. Turn gently to brown all sides. When the wrappers are almost golden, sprinkle a spoonful of brown sugar into the oil around the rolls. It will melt and cling to the turon as you turn them. This is how you get that signature glassy crust.
6. Lift the rolls onto a wire rack or paper towels. While they’re still warm, you can drizzle a tiny bit of the melted sugar from the pan over them for extra gloss.
When I first learned, I practiced the caramel step with just one roll in the pan, and it helped a lot. If you want a more classic tutorial to compare techniques, check out this helpful guide to a classic Filipino turon recipe for extra tips and visuals.
Make a few, taste, then adjust. Want more caramel crunch? Add sugar earlier and turn constantly. Want lighter sweetness? Add the sugar later, right before pulling them out.
By the way, if you’re craving a version that tastes close to the street snack you grew up with, this technique will get you there. It’s the same idea behind my go-to Easy Filipino Banana Turon (Crispy Caramelized Snack) method at home.
Frying tips
Turon is simple, but a few small moves make a big difference. Here are the tips that took mine from good to gone-in-60-seconds.
Use steady heat. I keep the flame at a medium setting and resist the urge to crank it up. The sugar needs time to melt and grip the wrapper. A quick fry makes pretty color but not that glassy snap.
Don’t overcrowd. Fry in small batches so the oil stays hot. Too many rolls drop the temperature and turn the turon oily.
Sugar timing is flexible. You can roll bananas in sugar before wrapping, sprinkle sugar during frying, or both. Rolling gives inner sweetness, while sprinkling in the oil creates the outer shell.
Turn gently. Use tongs and a spoon. When that caramel forms, it’s sticky, so be gentle to protect the crust.
Drain on a rack. A cooling rack over a sheet pan keeps the bottom from steaming, which keeps everything crisp.
If you like caramelized banana snacks in general, you might also enjoy the street-favorite style of banana cue, which uses whole bananas cooked in bubbling sugar. The technique is similar and also very satisfying.
“I tried your tip to sprinkle sugar into the oil and turn the rolls as it melts. The crust was shiny and perfectly crisp without burning. My kids asked for seconds before I even finished the first batch.”
Once you get the hang of it, you can scale this Easy Filipino Banana Turon (Crispy Caramelized Snack) up for parties. Just keep the fried pieces on a rack in a warm oven while you finish the rest.
Serving ideas
Turon is already a treat, but these pairings make it extra fun. Mix and match based on what you’ve got.
- Classic street style serve warm, no extras needed.
- With ice cream vanilla or ube. The hot-cold contrast is unbeatable.
- Coconut flair sprinkle toasted coconut or a drizzle of coconut caramel.
- Breakfast twist serve with coffee and a side of soft fluffy banana pancakes for a weekend brunch vibe.
- Party platter cut turon into bite-size pieces and skew them for easy sharing.
- Extra crunch finish with a dusting of sesame seeds or a tiny pinch of flaky salt.
If you ever want to lean a little lighter on sweetness, try using less sugar inside and add a small drizzle of condensed milk on top instead. It gives shine and sweetness without overdoing the caramel. Either way, you still get the cozy flavor I love in my Easy Filipino Banana Turon (Crispy Caramelized Snack) routine.
Storage
Turon is best fresh off the pan, but leftovers do happen. Let them cool fully, then store in an airtight container at room temperature for up to 12 hours, or refrigerate for up to 2 days. The crust will soften, but you can bring it back to life.
To reheat, pop the rolls in a 350 F oven or air fryer for 5 to 8 minutes until crisp. I don’t recommend the microwave unless you’re okay with a softer finish.
To freeze un-fried turon, place the wrapped rolls on a parchment-lined tray and freeze until firm. Transfer to a freezer bag and keep for up to a month. Fry straight from frozen over medium heat so the center warms up without burning the outside. Add sugar for the glaze in the last minute to avoid over-browning.
Food safety note: if you used dairy add-ins like cheese, keep leftovers chilled and reheat thoroughly. This keeps flavor and peace of mind.
Common Questions
Can I use regular bananas? Yes, but choose firm ones that aren’t too soft. Plantains or saba are best because they hold up better and give the right texture.
Why is my turon soggy? Oil wasn’t hot enough or the rolls sat on a plate after frying. Keep oil around medium heat and drain on a rack for airflow.
Can I air fry or bake turon? Yes. Brush with oil and air fry at 375 F for 8 to 12 minutes, flipping once. Or bake at 400 F for about 15 minutes. You’ll get a lighter crunch and can brush with simple syrup for shine.
My sugar isn’t sticking. What do I do? Sprinkle brown sugar into the oil once the wrappers are almost golden, then turn the rolls constantly so the caramel coats them. Work in small batches.
What oil should I use? A neutral oil with a medium-high smoke point like canola, peanut, or vegetable oil keeps flavors clean and helps even browning.
A sweet, crackly bite you can make today
You only need a few ingredients and a steady pan to make this Easy Filipino Banana Turon (Crispy Caramelized Snack) happen any time cravings hit. Choose good bananas, keep your oil steady, and let the sugar do its glossy magic. If you want to compare styles or dive deeper into technique, I also like this clear walkthrough from Turon Recipe (Filipino Banana Lumpia w/ Caramel) – Hungry Huy. Now grab those wrappers, heat the oil, and treat yourself to something golden and crackly. Can’t wait to hear how your batch turns out.
Filipino Banana Turon
Ingredients
Main Ingredients
- 4 pieces Ripe saba bananas or ripe plantains, split lengthwise Use saba for best results; otherwise, ripe plantains are an alternative.
- 10 pieces Lumpia wrappers, thawed and kept covered Use thin wrappers for a crispier bite.
- 1/2 cup Brown sugar For caramelizing and giving a glassy shell.
- 1/2 cup Jackfruit strips (optional) Recommended for added aroma and sweetness.
- 1 cup Neutral oil (like canola or vegetable) Enough for shallow frying.
- 1 pinch Salt To balance the sweetness.
- 1 teaspoon Cinnamon (optional) For additional flavor.
- 1 teaspoon Vanilla extract (optional) For flavor enhancement.
- 1 tablespoon Water or cornstarch slurry To seal the wrapper edges.
Instructions
Preparation
- Peel and slice the bananas into long spears. Pat dry.
- Toss the banana spears lightly in brown sugar to coat every surface.
- Lay a lumpia wrapper like a diamond and place one banana spear near the bottom point. Add a strip of jackfruit and a pinch of salt. Optionally, dust with cinnamon.
- Fold the bottom point over the filling, fold in the sides snugly, then roll up. Brush the top corner with water or slurry to seal. Keep rolled pieces covered with a cloth while finishing the batch.
Frying
- Heat about 1 inch of oil over medium heat until hot but not smoking (aim for 325 to 340 °F).
- Fry 3 to 4 rolls at a time, turning gently to brown all sides.
- When the wrappers are almost golden, sprinkle a spoonful of brown sugar into the oil. It will melt and cling to the turon as you turn them.
- Lift the rolls onto a wire rack or paper towels. Drizzle a bit of the melted sugar from the pan over them while still warm for extra gloss.