This easy Filipino turon recipe makes delicious crispy fried banana lumpia with caramel sauce. It’s a sweet dessert (or snack!) that’s so much better homemade because they’re warm, golden, and ultra crunchy straight from the oil.
🤔 What is turon?
Turon is a traditional Filipino dessert or snack made by wrapping bananas (and sometimes jackfruit) in spring roll wrappers, then deep-frying until crispy. After frying, it’s finished with a sweet caramel sauce on top.
🍚 Ingredient tips & substitutes
- Spring roll wrappers These are the classic turon wrappers.
- Ripe bananas Saba bananas are traditional, but Thai kluay nam wa or ripe plantains work just as well.
- Jackfruit You can add a slice of this fruit to each banana lumpia if you have it, but it’s not a must. It’s still great without!
- Oil For deep-frying, use a neutral oil like vegetable or sunflower oil.
- Brown sugar For the caramel topping.
- Water Helps thin the caramel for drizzling.
- Unsalted butter Adds richness and smooth texture to the caramel sauce.
🍌 More banana recipes to try
This vegan Filipino turon dessert recipe is a great way to use up leftover bananas! Let me know in the comments if you tried it and don’t forget to follow me on Facebook, Instagram, and Pinterest for more!
Filipino Turon Recipe (Banana Lumpia with Caramel)
Equipment
- Cutting board + knife
- Small bowl with water for sealing the lumpia
- Large plate or tray to roll the lumpia
- Medium frying pan or wok
- Slotted spoon or tongs
- Wire rack
- Small saucepan
Ingredients
For the banana lumpia
- spring roll wrappers as needed
- 3 ripe bananas
- jackfruit optional, add to taste, thin slices
- oil as needed for frying
For making the caramel sauce
- 100 g brown sugar
- 60 ml water
- 30 g unsalted butter
Instructions
- Prepare the bananas. Peel the bananas and slice each one in half lengthwise, then crosswise, so you get 4 even pieces per banana.
- Roll the banana lumpia. Place one banana piece diagonally on a spring roll wrapper. Add jackfruit (if using). Fold the bottom corner over the filling, roll upwards, tuck in the sides, and continue to roll tightly. Seal the edge with a dab of water.
- Fry until golden. Heat oil in a pan over medium heat. Fry the rolls in batches until golden and crispy, turning as needed. Remove and drain on a wire rack.
- Make the caramel sauce. Combine brown sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Add butter and continue stirring until smooth and slightly thickened. Remove from heat.
- Glaze and serve. Dip each lumpia into the caramel or drizzle it on top while warm. Let the coating set slightly before serving. Enjoy!
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to make banana lumpia
Step 1: Slice the bananas. Peel the bananas, then slice each one in half lengthwise and crosswise so you get 4 pieces per banana. This makes them the perfect size to wrap and fry evenly.
Step 2: Roll the turon. Place a banana piece diagonally on the spring roll wrapper. Fold the bottom corner over the banana, tuck in the sides, and roll it up tightly like a lumpia. Seal the edge with a dab of water so it sticks.
Step 3: Fry until golden. Heat a neutral oil in a pan over medium heat. Once hot, gently add the banana lumpia and fry until golden brown and crispy, turning as needed. Remove and drain on a wire rack.
Step 4: Make the caramel. Melt the brown sugar with water in a saucepan over medium heat, letting it bubble until the sugar fully dissolves, then whisk in the butter and simmer for a few more minutes until smooth and slightly thickened; the sauce will thicken further as it cools.
Step 5: Drizzle with caramel. While the caramel is still hot, dip each fried banana turon in the sauce or spoon it over the top. Let the caramel harden slightly, so it forms a sweet, crackly coating. Add a scoop of ice cream and enjoy!
❓Frequently asked questions
How to make turon stay crispy? Fry in hot oil (about 175°C or 350°F) and let them cool on a wire rack. Store leftovers uncovered at room temperature for a few hours, or reheat in the oven or air fryer to bring back the crunch. Avoid sealing in airtight containers.
Can I use underripe bananas? Yes, especially if you prefer a firmer texture with less sweetness. Saba bananas that aren’t fully ripe hold their shape better and won’t get mushy when fried, but the signature sweetness comes from ripe bananas.
