Dish📝 About This Recipe
A beloved staple of Philippine street food, Turon is a sublime marriage of textures: a shatteringly crisp, caramel-coated shell yielding to a warm, custardy center of sweet Saba bananas and aromatic jackfruit. This dairy-free delight captures the essence of tropical comfort, offering a sophisticated balance of deep molasses sweetness and bright fruit notes. Whether enjoyed as a mid-afternoon snack or an elegant dessert, these golden parcels are a testament to the magic of simple, high-quality ingredients.
🥗 Ingredients
Main Ingredients
- 6 pieces Saba Bananas (very ripe, peeled and halved lengthwise)
- 12 pieces Spring Roll Wrappers (large square style, thawed if frozen)
- 1/2 cup Ripe Jackfruit (Langka) (sliced into thin strips; canned in syrup is fine)
- 1 cup Brown Sugar (packed, used for coating and caramelizing)
- 2 tablespoons Water (for sealing the wrappers)
- 2 cups Vegetable Oil (for deep frying; use a high smoke point oil)
For the Optional Coconut Dip
- 1/2 cup Full-fat Coconut Milk (canned)
- 2 tablespoons Coconut Sugar
- 1 pinch Sea Salt (to balance the sweetness)
- 1/2 teaspoon Cornstarch (dissolved in 1 teaspoon water)
👨🍳 Instructions
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1
Prepare your workstation by placing the brown sugar on a wide, shallow plate and setting out the halved bananas, jackfruit strips, and a small bowl of water for sealing.
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2
Take one halved banana and roll it thoroughly in the brown sugar until it is generously and evenly coated on all sides.
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3
Lay one spring roll wrapper on a clean flat surface with one corner pointing toward you (diamond shape). Place the sugar-coated banana horizontally just below the center.
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4
Place 2-3 strips of jackfruit on top of the banana. This adds the signature floral aroma traditional to authentic Turon.
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5
Fold the bottom corner of the wrapper over the banana and jackfruit, tucking it snugly underneath the fruit.
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6
Fold in the left and right sides toward the center, ensuring they are straight to create a neat envelope shape.
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7
Roll the wrapper tightly toward the top corner. Dip your finger in the water and moisten the top edge to seal the roll completely.
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8
Repeat the process for the remaining 11 rolls. For an extra-crunchy exterior, you can lightly roll the outside of the finished spring rolls in the remaining brown sugar before frying.
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9
In a heavy-bottomed skillet or wok, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
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10
While the oil heats, make the optional dip: Combine coconut milk, coconut sugar, and salt in a small saucepan. Bring to a simmer, whisk in the cornstarch slurry, and cook until thickened (about 2 minutes). Set aside.
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11
Carefully place 3-4 rolls into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy rolls.
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12
As the Turon fries, sprinkle a tablespoon of brown sugar directly into the oil. This sugar will melt and cling to the wrappers, creating a beautiful 'glass' caramel coating.
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13
Fry for 3-5 minutes, turning occasionally, until the wrappers are deep golden brown and the sugar has caramelized onto the surface.
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14
Remove the rolls using tongs and place them on a wire cooling rack. Avoid using paper towels, as the caramel will stick to the paper.
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15
Let the Turon cool for at least 5 minutes. The caramel will harden and become crunchy as it cools, and the inside will be extremely hot.
💡 Chef's Tips
Use only Saba or Plantain bananas; standard Cavendish bananas will become too mushy and won't hold their shape. Ensure your oil is at the correct temperature before adding sugar; if the oil is too cold, the sugar will clump instead of melting into a glaze. If the wrappers are tearing, double-wrap them or ensure they are fully thawed and kept under a damp cloth while working. For the best texture, serve within 2 hours of frying; the caramel remains crispest when fresh. If you cannot find fresh jackfruit, canned jackfruit in syrup is an excellent substitute—just pat it dry thoroughly before using.
🍽️ Serving Suggestions
Serve warm with a side of the salted coconut dipping sauce for a rich, creamy contrast. Pair with a cold glass of 'Sago't Gulaman' (Filipino brown sugar pearl drink) for the ultimate street food experience. Accompany with a scoop of dairy-free coconut or mango sorbet for an elevated plated dessert. Enjoy alongside a cup of strong, black Philippine Barako coffee to cut through the intense sweetness. Scatter toasted sesame seeds over the hot caramel for an extra layer of nutty flavor and crunch.