📝 About This Recipe
A beloved staple of Filipino street food culture, Turon is a symphony of textures featuring sweet Saba bananas and aromatic jackfruit encased in a shatteringly crisp, caramel-coated shell. This iconic 'panghimagas' (dessert) balances the creamy sweetness of tropical fruit with the deep, smoky notes of burnt sugar. It is a nostalgic treat that perfectly captures the vibrant, sun-drenched spirit of the Philippines in every crunchy bite.
🥗 Ingredients
Main Ingredients
- 6 pieces Saba Bananas (ripe, peeled and sliced lengthwise into halves)
- 1/2 cup Ripe Jackfruit (Langka) (sliced into thin strips; canned in syrup or fresh)
- 12 pieces Spring Roll Wrappers (large size, thawed if frozen)
- 1 cup Brown Sugar (packed; for coating the bananas and the oil)
- 2 cups Vegetable Oil (for deep frying; use a neutral oil like canola or coconut)
Sealing and Finishing
- 2 tablespoons Water (for sealing the wrappers)
- 1 teaspoon Sesame Seeds (optional, for a nutty garnish)
- 1 pinch Sea Salt (to balance the sweetness)
👨🍳 Instructions
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1
Prepare your workspace by placing the brown sugar in a wide, shallow plate and having your sliced bananas and jackfruit strips ready in separate bowls.
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2
Take one half of a Saba banana and roll it thoroughly in the brown sugar until it is generously coated on all sides.
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3
Lay a spring roll wrapper on a flat surface in a diamond orientation (one corner pointing toward you).
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4
Place the sugar-coated banana slice horizontally in the center of the wrapper, and lay 2-3 strips of jackfruit on top of the banana.
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5
Fold the bottom corner of the wrapper over the fruit, then fold in the left and right sides toward the center, creating an envelope shape.
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6
Roll the wrapper tightly toward the top corner. Dip your finger in water and moisten the top edge to seal the roll completely.
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7
Repeat the process for the remaining 11 rolls. For an extra sweet crunch, you can lightly roll the outside of the finished spring rolls in more brown sugar.
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8
Heat the vegetable oil in a heavy-bottomed frying pan or wok over medium heat. To test if it's ready, dip a corner of a wrapper; it should sizzle immediately.
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9
Once the oil is hot, sprinkle 2 tablespoons of brown sugar directly into the oil. Wait for the sugar to float and start melting into dark amber bubbles.
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10
Carefully place 4-5 rolls into the pan, ensuring they are not overcrowded. As they fry, the melted sugar in the oil will naturally stick to the wrappers.
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11
Fry for 3-5 minutes, turning the rolls frequently to ensure they are evenly coated with the caramel and turn a deep golden brown.
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12
Once the wrappers are crispy and the caramel is glistening, remove the rolls and place them on a metal cooling rack. Avoid using paper towels as the caramel will stick to them.
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13
Sprinkle a tiny pinch of sea salt and sesame seeds over the hot rolls if desired. Let them cool for at least 5 minutes before serving—the sugar is extremely hot!
💡 Chef's Tips
Use only 'Saba' or 'Cardaba' bananas; regular Cavendish bananas will become too mushy and won't have the same tart-sweet balance. If your jackfruit is from a can, pat it very dry with paper towels to prevent the rolls from becoming soggy. To achieve the best glaze, add the sugar to the oil in batches rather than all at once so each roll gets a fresh coating of caramel. Do not stack the finished Turon while cooling, or the caramel will fuse the rolls together into one giant block. If the caramel in the oil starts to smell burnt, lower the heat immediately and remove any dark debris before starting the next batch.
🍽️ Serving Suggestions
Serve 'Turon a la Mode' by placing two hot rolls next to a large scoop of Macapuno (coconut) or Ube (purple yam) ice cream. Pair with a hot cup of Barako coffee or a glass of icy cold Sago't Gulaman for the ultimate merienda experience. Drizzle with a little bit of condensed milk or salted caramel sauce for an extra indulgent dessert. Serve as a finger food at parties, arranged vertically in a glass for a modern, elegant presentation. Enjoy while warm to experience the maximum contrast between the hot fruit and the crunchy shell.