Turon is one of the most popular merienda or snacks in the Philippines. When you’re looking for a healthy snack or a sugar rush in the afternoon, you could easily find this on street food stands or from street vendors.
Most Filipino eateries and restaurant have this as well, and it’s amazing how some turned these from snacks to delectable desserts like turon de leche and turon ala mode.
In this article, we will be sharing the most basic or original way of making turon. This will also include some important notes about the ingredients as well as some valuable cooking tips to help you achieve a tastier snack.
What is Turon?
Banana turon is also known as banana lumpia/ roll or lumpiang saging in Filipino. It’s basically bananas (plantain or saba variety) and jackfruit (langka) wrapped together in lumpia (egg roll) wrapper, which are then fried and coated with caramelized sugar.
You may notice variations in its length and its fillings (since some don’t add the jackfruit). Take note that it is served hot and crispy, if you didn’t get them like this, then it’s probably not fresh. So to make sure you get to eat the freshest turon, try making them at home. It’s really easy to prepare!
How To Make Turon
Making the basic turon involves three major parts: preparing the filling, wrapping, and frying.
For our filling, we need to cut the saba bananas lengthwise and coat them in sugar. We then place them over the lumpia wrapper with sliced pieces of ripe jackfruit or langka. Refer to the picture for the proper placement.
We then wrap the filling with the lumpia wrapper. You may find different ways people do this.
Here’s how we do it: start by placing the filling at the lower area of the wrapper. We (A) fold the left and right sides inward, then (B) roll the bottom edge upward. You will then have to seal the edges with water so that it won’t open while frying. You may refer to the pictures below:
Repeat these steps for the remaining banana and langka slices.
Lastly, we fry it and coat it with caramelized sugar. You can sprinkle the sugar on each side of the turon while we’re frying them. But here’s a cooking tip: pour the sugar in hot oil first then allow it to melt. When you fry the wrapped bananas, the melted sugar will automatically stick to the wrapper giving it the perfect glazed sugar coat.
Remember to repeat this in batches. Another cooking tip: before you transfer your cooked turon to a plate, line it with paper towel to absorb excess oil.
See the recipe table below for the exact measurements of the ingredients.
Notes On Ingredients
Saba banana (plantain/ cardava) is the variety that we use in making turon. Make sure you get the ripe ones, best if the peel just turned yellow.
We usually use fresh ripe jackfruit (langka) but in case it isn’t available, you may also use the canned ones instead.
In case you’re wondering, you may either use white sugar or brown sugar.
Secret For An Even Tastier Turon
To whip up a yummier turon, try using minatamis na langka (sweetened jackfruit) instead. It’s really easy to make. You simply cook your fresh langka for 3 to 5 minutes in a simple syrup (sugar melted in water).
For a quick reference about this recipe, see the recipe table below:
- Frying Pan
- 6 pcs Saba (Plantain) bananas
- 1/2 cup Ripe langka (jackfruit), you may use more
- 6 pcs Lumpia wrapper
- Brown sugar, for coating bananas and wrapper
- Cooking oil, for frying
- First, slice the bananas in half, lengthwise.
- Also slice the langka into strips, lengthwise.
- Place some sugar in a shallow container and coat the slices of banana with sugar.
- Place the coated slice of banana at the lower part of the lumpia wrapper together with some slices of langka.
- To wrap the filling, fold the left and right sides of the wrapper then roll the bottom edge of the wrapper to the opposite direction. Before completely rolling the lumpia, damp the edges with water to help seal the wrapper. (See images above)
- Repeat for the remaining ingredients.
- Heat some oil in a frying pan. When the oil is hot enough put in the first batch of turon.
- Sprinkle 1/2 tsp of sugar on each side of the turon while frying. Cook in low heat to melt the sugar.
- When the turon is golden brown and the sugar has melted, remove the turon from heat then transfer to a serving plate lined with paper towel.
- Repeat for the next batches then serve and enjoy!
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