Crisp turon cut open to show banana (AI illustration).

Turon

ByChad
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Crisp turon cut open to show banana (AI illustration).

Turon

Ripe saba bananas and strips of jackfruit fry inside a thin lumpia wrapper. This batch makes eight rolls, two per serving.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 small ripe saba bananas peeled and halved lengthwise
  • 8 thin square lumpia or spring-roll wrappers about 8 inches
  • 8 thin strips ripe jackfruit drained and patted dry
  • 1/4 cup brown sugar
  • 2 tsp water for sealing
  • Neutral oil for frying about 1 inch deep

Method
 

  1. If using frozen wrappers, thaw according to the package. Keep them covered while working. Set out a rack and a rimmed pan to catch drips.
  2. Lay a wrapper like a diamond. Roll a banana half lightly in the sugar and place it across the lower third with one jackfruit strip. Fold the bottom corner over the fruit, fold both sides inward and roll snugly. Dampen the last corner with water and seal. Repeat.
  3. Heat 1 inch of oil to 350°F (175°C) in a heavy pan. Fry in small batches, seam-side down first, turning until golden and crisp all over, about 3–5 minutes per batch. Let the oil return to temperature between batches.
  4. Drain on the rack. Let stand a few minutes before eating; the fruit stays hot inside the shell.

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Choose ripe saba bananas that smell sweet but are firm enough to slice lengthwise. If saba is unavailable, a ripe plantain makes a useful substitution. Keep the wrapper edges free of sugar so the seal holds in the oil.

Food illustration from the Mercury Food & Drink Filipino dessert Reel, created with AI.

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