How to Make Special Filipino Turon Snack

Turon is the perfect indulgence! Found in street markets throughout the Philippines, this delectable dessert is akin to a savory lumpiang shanghai. Inside each thin crepe-like spring roll lies ripe saba banana slices and strands of jackfruit coated with sugar – all deep-fried until golden then rolled into crunchy caramel coating for an extra layer of sweetness.

Turon, a Filipino delicacy also known as deep-fried banana rolls or banana lumpia has transcended time and become an adored merienda and dessert. Its flavor is cherished amongst the locals, captivating them to keep this snack alive for generations.

Also Read: How to Make Filipino Halo-Halo Dessert

What sets this dish apart is its crunchy yet sweet outer layer. To obtain such texture, I sliced the saba banana sheets much thinner than usual and incorporated a generous amount of jackfruit strips as well. Moreover, using the one-step roll technique that many catering services employ ensured an extra crispy finish to my creation—a feature which promises to tantalize your taste buds with each bite!

Filipino Turon snack



  • Bananas – To makes the best Filipino fried banana dish, you need Saba or Cardaba bananas. Select ripe and sweet varieties that are firm enough to remain intact during frying. If these types of bananas aren’t available in your area, Plantains can be a suitable substitute; however, avoid using Cavendish (Dole) Bananas as they will become too mushy when cooked.
  • Jackfruit – For an extra touch of sweetness, make sure to include jackfruit in your recipes! Luckily, this amazing ingredient is easy to find; most Asian supermarkets sell sweetened langka so you don’t have to go through the hassle of preparing it.
  • Lumpia wrappers – For the perfect spring roll, why not try using lumpia wrappers – they come in two different shapes: round and square! These delicate wrappers are thin enough to ensure that your rolls cook evenly, without sacrificing a great taste.
  • Sugar – Make your sweet tooth happy by coating the bananas with granulated white sugar to give them a hint of sweetness, while also allowing the wrappers to caramelize beautifully when fried.
  • Oil – For cooking, the ideal type of oil should have a neutral flavor and be able to withstand high temperatures. Try using canola, safflower, corn or grapeseed oil for optimal results.

Steps to Make Special Turon

  1. Gently roll the banana on the sugar plate to make sure it is fully coated with a desirable layer of sweetness.
  2. Carefully place the sugary banana inside a spring roll wrapper and top it off with delicious ripe jackfruit for an explosion of flavor.
  3. Securely fold and lock the spring roll wrapper, then brush water on the edge to seal it.
  4. In a skillet, warm the oil and add in some sugar. Let it simmer until the dark brown sugar dissolves into the oil.
  5. Carefully place the banana encased in its wrapper into the hot oil, frying until it turns a golden brown hue and extra sugar sticks to the wrapper.
  6. Enjoy a delectable treat either as an after-dinner dessert or a midday snack. Share it with friends and family – Bon Appétit!

Types of Banana to Use

Saba bananas are nothing short of amazing – not only are they traditionally used in Filipino desserts, but many dishes found within the Philippines incorporate them as well. From banana cue to maruya and beyond; ripe saba bananas offer a firm texture with a delightfully complex flavor that has hints of citrus!

Compared to regular American bananas, these fruits appear unparalleled in terms of their thickness and robustness. Additionally, once cut into slices the texture is notably stickier than what you would find with standard varieties – perfect for coating in brown sugar when crafting a delicious filling. If you can’t find saba bananas locally, normal American bananas will work just fine; however, be sure to cut them in half so they aren’t overly lengthy when rolling. Also, make certain that the fruit is ripe yet still firm at the store before purchasing.

Filipino Turon dessert


  • Opt for overripe bananas when making this dish, not just because they taste better but also because the unripe ones won’t hold onto the dark brown sugar coating.
  • As you roll each turon, lightly cover the ripe banana slices with dark brown sugar. Don’t pre-coat them beforehand, as the bananas can become overly sweet if they absorb too much of them. I prefer my turons to have just a hint of sweetness rather than being overly sugary!
  • For an optimal turon experience, utilize light and elastic spring roll wrappers, like Spring House. Avoid thicker varieties such as Menlo that are usually used for egg rolls since they cook quicker than the filling can be heated up. To close your turons with a perfect seal when using Spring House products, all you need is water. However, if opting for Menlo wrappers instead then use a combination of flour and water paste to keep them sealed–this method is far more sticky so take extra care!
  • To ensure the spring roll wrappers remain soft and pliable, pre-peel them before use and keep them covered with a damp cloth. This is essential knowledge when it comes to making delicious spring rolls!
  • To ensure successful one-step wrapping, be certain to use a frying pan that allows your turon rolls enough space. This is especially important because the length of rolls will be larger than standard ones.
  • To ensure the perfect turon, it is important to remember to use a wire rack for draining and cooling. Paper towels should be avoided as the caramel sugar coating will stick to them.

How to Make Caramel Coating

  • Over medium-low heat, pour the white sugar into a new saucepan and watch as it begins to melt. Guide the melted sugar with a spatula for around one or two minutes until it’s light golden brown in colour – then take away from the heat right away!
  • Carefully drizzle the caramel over your fried turon with a spoon, or utilize tongs to submerge and roll it in the creamy sweetness. Be cautious though – that caramel can be scorching hot!
  • Allow the turon to settle for approximately one minute. The caramel should solidify and be prepared to indulge!

Frequently Asked Questions

1. What type of banana should I use for Turon?

For the best texture and flavor, opt for saba bananas. However, if you can’t find them locally then ripe American bananas will work too.

2. How do I keep the spring roll wrappers from drying out?

Pre-peel the wrappers before use and cover with a damp cloth. This will ensure they stay soft and pliable for wrapping.

3. How do I create the caramel coating?

In a saucepan over medium-low heat, melt the white sugar until it’s light golden brown in colour and take away from heat immediately. Drizzle the caramel over your fried turon with a spoon or use tongs to submerge and roll. Allow the turon to settle for 1 minute before indulging!

4. How do I close the Turon rolls?

For Spring House products, all you need is a little bit of water. However, for Menlo wrappers use a combination of flour and water paste to keep them sealed. Be careful when doing this as the mixture can be quite sticky!

5. How do I keep the Turons from becoming soggy?

Use a wire rack for draining and cooling so that the paper towels don’t absorb all of the caramel sugar coating. This will help keep your turon rolls crispy and delicious! Also, try to avoid using overripe bananas as they can cause the rolls to become too soft.

6. How long do Turon stay fresh?

If stored in an airtight container in the fridge, they can last up to 5-7 days. However, I would recommend eating them as soon as possible for optimal taste and texture!

Filipino Turon



Making turon is a great way to enjoy sweet and crispy spring rolls! To ensure your turons are perfect every time, use saba bananas or ripe American ones for the best flavor. Pre-peel the wrappers before use and keep them covered with a damp cloth so they remain soft and pliable.

For Spring House products you only need water to close the turons, but Menlo wrappers should be sealed using flour and water paste. Use a wire rack for draining and cooling instead of paper towels in order to prevent soggy turons. Finally, store them in an airtight container in the fridge where they can last up to 5-7 days – although I would recommend eating as soon as possible for optimal taste!