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Classic Turon Recipe Crispy Delicious Filipno Classic

Classic Crispy Turon

Turon is a crispy Filipino banana spring roll that’s sweet, crunchy, and nostalgic. Great for a quick afternoon merienda.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 rolls
Course: Dessert
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 5 pcs large ripe Saba bananas sliced in half lengthwise
  • 10 pieces high-quality Lumpia spring roll wrappers
  • 1/2 cup Dark brown sugar
  • 1/4 tsp Pure vanilla extract per wrap
  • 2 cups Vegetable oil for deep frying
  • 1 tbsp Cornstarch mixed with 2 tbsp water slurry for sealing

Method
 

  1. Prepare the Base: Begin by peeling your Saba bananas. Slice each one in half lengthwise. If the bananas are exceptionally large, you can slice them into thirds, but halves usually provide the best fruit-to-wrapper ratio.
  2. The Coating Station: In a shallow plate or bowl, combine your brown sugar and vanilla extract. Use a fork to work the vanilla into the sugar until it’s fragrant. Roll each banana slice in the mixture, pressing down slightly so the sugar sticks to the moisture of the fruit.
  3. Positioning the Wrap: Lay a lumpia wrapper flat on a clean surface in a diamond shape. Place one sugar-coated banana slice on the lower third of the wrapper, closest to you.
  4. The Folding Technique: Fold the bottom corner over the banana and pull back slightly to create a tight "log." Fold the left and right sides toward the center, then continue rolling upward tightly.
  5. Sealing the Deal: Before you reach the top corner, dip your finger or a pastry brush into the cornstarch slurry and lightly coat the edges. Finish rolling to seal the Turon shut.
  6. Frying to Perfection: Heat your oil in a wide pan over medium heat. You’ll know it’s ready when a small piece of wrapper sizzles immediately. Carefully slide the Turon into the oil. Do not overcrowd the pan.
  7. The Golden Finish: Fry for about 2–3 minutes per side. Watch for the sugar to begin caramelizing through the wrapper, creating dark golden spots. Once they are a deep amber and crispy, remove them.
  8. Drain and Cool: Place the finished Turon on a wire cooling rack rather than paper towels. This allows air to circulate, preventing the bottom from becoming soggy while the sugar hardens.

Notes

  • The Ripeness Test: For the best results, use Saba bananas that have skins turning black. This indicates a high sugar content which results in a better interior texture.
  • The "Double Dip": If you like a very sweet, "extra" caramelized exterior, you can sprinkle a little extra brown sugar directly into the frying oil. It will melt and stick to the outside of the wrappers as they fry.
  • Keep it Dry: Make sure your lumpia wrappers are kept under a damp cloth while you work so they don't dry out and crack during the folding process.