Filipino Banana Turon
A sweet, crunchy snack made with ripe bananas and caramelized to perfection, offering a taste reminiscent of Manila's street food.
Servings: 4 servings
Calories: 210kcal
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.
Notes
Turon is best enjoyed fresh, but leftovers can be stored for up to 12 hours at room temperature or 2 days in the refrigerator. Reheat in a 350 °F oven or air fryer for a few minutes to regain crispiness. To freeze, wrap un-fried turon and freeze for up to a month.