Turon Recipe (Crispy Filipino Banana Lumpia)

This is the way my mom made Turon for me growing up: saba bananas with strips of jackfruit, rolled in brown sugar and thin lumpia wrappers. We add a little sugar directly to the frying oil, as other street food vendors back home do, so each roll comes out crisp with a thin, sticky caramel shell!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Bananas: The traditional bananas used in most turon recipes are saba bananas, which you can either find fresh or frozen in most Filipino or Asian groceries. These bananas are more firm, allowing it to hold up to frying and wrapping without becoming overly soft or mushy. You may also use ripe plantains as a substitute if saba isn’t available.

Brown sugar: Mom always used brown sugar for its deep, caramel taste, but you may also use white sugar for a lighter flavor.

Spring roll wrappers: Also known as lumpia wrappers, you can typically find these frozen in most Filipino or Asian groceries.

Cornstarch: A little starch mixed with water helps to form a slurry, which keeps the turon sealed during frying.

Jackfruit: Also known as langka, my parents always put slices of jackfruit (either canned or fresh) to give the Turon additional texture and flavor.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Coat the bananas with brown sugar. Lay slices of bananas and jackfruit onto the spring roll wrapper and roll tightly upwards, brushing with a layer of slurry to help with sealing.

Heat the oil to around 350 F. Once to temperature, add in the brown sugar and mix well. The sugar should begin to float to the surface.

Once the sugar begins to float, fry the Turon until golden brown and crispy.

Transfer to a wire rack and let cool before enjoying.

Cooking Tips for Crispy Turon

Keep unused wrappers covered: Spring roll wrappers dry out easily and can become brittle when exposed to air, so keep the stack covered with a damp kitchen towel or paper towel while you’re rolling.

Replace the caramelized sugar between batches: The sugar left behind in the oil continues cooking and can eventually turn bitter, so be sure to scoop or strain out most of the old sugar before frying your next batch. For best results, add fresh brown sugar to the oil for every new batch of turon!

Don’t overcrowd your pan: Fry in batches, as too many pieces at once drops the oil temperature, and can make the turon more likely to stick together due to the sugar.

Drain on a wire rack, not on paper towels: Paper towels can stick to the caramelized sugar and can also cause the turon to turn soggy due to excess oil being absorbed.

FAQs (Frequently Asked Questions)

How do you store and reheat turon?

Turon is best eaten fresh, when the wrapper and caramelized sugar are still crisp! Leftovers can be stored for 2 to 3 days in the refrigerator, although the wrapper will soften as the sugar sits. To bring back some crunch, you can reheat the turon in an air fryer or toaster oven.

Can I freeze these?

Yes, turon freezes incredibly well, just like lumpia! You can assemble the turon, then freeze them uncooked in an airtight container or freezer bag. When ready to cook, there’s no need to thaw first; just fry them from frozen until the wrapper is crisp and the banana filling is heated through.

If you love CRISPY recipes as much as I do, then you’ll love some of my favorites!:

• Traditional Lumpia (Filipino springrolls)
• Fried Enoki Mushrooms
• Peach Mango Pocket Pies (Jollibee copycat)
• Crispy Roasted Potatoes