Filipino
Turon
Turon is a beloved Filipino merienda of saba bananas and langka wrapped in lumpia wrappers, rolled in sugar, and fried until crisp and caramelized. It is best eaten warm, when the shell crackles and the fruit inside is soft and fragrant.
Ingredients
- Ripe saba bananas, peeled and halved lengthwise2 pieces
- Lumpia wrappers4 pieces
- Brown sugar1/4 cup
- Langka strips, drained if bottled1/4 cup
- Water, for sealing wrappers2 tbsp
- Neutral oil, for frying1 1/2 cups
Method
- Separate the lumpia wrappers carefully and keep them covered with a clean towel so they do not dry out.
- Place the brown sugar on a plate and roll each saba half in the sugar until lightly coated.
- Lay one lumpia wrapper on a work surface like a diamond, with one corner pointing toward you.
- Place one sugared saba half near the lower corner and add a few strips of langka beside it.
- Fold the lower corner over the filling, fold in the left and right sides, then roll tightly upward into a neat spring roll.
- Moisten the top corner with a little water and press to seal; repeat with the remaining wrappers and filling.
- Heat the oil in a small pan over medium heat until it reaches about 170°C or a wrapper scrap sizzles steadily when added.
- Fry the turon in batches, turning often, until the wrappers are golden and crisp, about 3 to 4 minutes.
- Sprinkle a little extra brown sugar into the oil during the last minute of frying and turn the turon to coat them in the bubbling caramel.
- Transfer the turon to a wire rack or banana leaf-lined plate and let them cool for 2 minutes before serving warm.
Common questions
Can I substitute the saba bananas or langka in turon if I can’t find them?
Yes. Use firm ripe plantains or slightly underripe regular bananas for a similar texture, though the flavor will be less earthy. For langka, you can skip it or use a small strip of ripe mango for a different but complementary sweetness.
How long does it take to make turon from start to finish?
Plan on about 20 to 30 minutes for prep and 10 to 15 minutes for frying, depending on how many you make and how fast you work. Keep the wrappers covered so assembly stays quick and clean.
What are the most common mistakes when making turon?
The biggest issues are overfilling, using wrappers that dry out, and frying at the wrong temperature. Too much filling makes sealing hard, while cool oil causes greasy turon and very hot oil burns the wrapper before the banana cooks through.
How should I store leftover turon, and can I reheat it?
Store cooled turon in an airtight container in the fridge for up to 2 days. Reheat in an oven, toaster oven, or air fryer until crisp again. Avoid microwaving if possible, since it softens the wrapper.
What’s the best way to serve turon?
Serve it warm, right after frying, when the wrapper is crisp and the sugar is still glossy. It’s great on its own, or with a scoop of vanilla ice cream, a drizzle of caramel, or a light dusting of extra sugar.