Turon is a beloved Filipino snack often called banana lumpia because it resembles the classic Filipino lumpia. This sweet treat is a common meryenda (afternoon snack) and dessert in the Philippines and has become increasingly popular over the years.
Sold frequently by street vendors alongside bananacue and vegetable lumpia, turon is simple to prepare and requires inexpensive ingredients, making it a favorite homemade snack.
How to Cook Turon
Begin by preparing the filling: use saba bananas (or plantains) halved lengthwise and ripe jackfruit slices. Roll each banana half in sugar until well coated — you can use brown or white sugar. Place the sugared banana on a lumpia wrapper, top with jackfruit slices, then fold and seal the wrapper. Repeat until all the bananas are wrapped.
To get the signature caramelized glaze, heat oil in a pan and add a portion of the sugar to the hot oil, allowing the sugar to melt and begin to caramelize. Fry the wrapped bananas in batches until the wrappers are golden brown and the caramelized sugar adheres to the surface. Remove the turon and let excess oil drip off. Allow them to cool for about five minutes before serving.
Turon pairs nicely with a scoop of vanilla ice cream for a warm-and-cold dessert contrast. Serve hot as a snack or a simple dessert.
Try this delicious Turon Filipino dessert recipe and enjoy the sweet, crispy results. Let me know how yours turns out.
Watch How to Make It
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Turon (Banana Lumpia with Caramel)
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Ingredients
- 6 pieces bananas saba or plantains, cut in half lengthwise
- 1 cup jackfruit ripe, sliced
- 1 1/2 cup sugar
- 12 pieces lumpia wrapper
- 2 cups cooking oil
Instructions
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Roll each banana half in sugar until evenly coated.
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Place the sugared banana on a lumpia wrapper and add a slice of ripe jackfruit on top.
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Fold and seal the wrapper, using a little water to secure the edges.
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Heat oil in a pan and add some of the sugar. Wait until the sugar melts and begins to caramelize.
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Fry the wrapped bananas in batches until the wrappers are golden brown and the caramelized sugar sticks to the surface.
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Drain briefly, let cool slightly, then serve hot. Share and enjoy!