Saba bananas and jackfruit wrapped in spring roll wrappers, fried in caramelized sugar until crisp, a beloved Filipino street dessert.
Turon takes saba bananas, a starchier, less sweet variety common in the Philippines, and pairs them with sweet jackfruit strips, wrapping both in a thin spring roll wrapper before frying in a bit of sugar to create a caramelized shell. The technique of frying in melted sugar, rather than plain oil, is what gives turon its signature sticky, caramelized coating, requiring attention since the sugar can burn quickly if the heat runs too hot. Sold from street carts and made at home alike, turon is best eaten hot, when the caramelized exterior is still crackling and the banana inside has softened into something warm and sweet.
Serves 6
Roll each banana half in brown sugar, then place on a spring roll wrapper alongside a strip of jackfruit.
Fold the wrapper over the filling, tuck in the sides, and roll tightly into a log, sealing the edge with a bit of water.
Roll tightly without any air pockets, since a loose wrap will let oil seep in and become greasy rather than crisp.
Heat oil in a skillet with a sprinkle of extra brown sugar until it begins to melt and bubble slightly.
Fry the rolls in the sugared oil, turning frequently, for 4-5 minutes until deeply golden and caramelized, watching closely since the sugar can burn quickly.
Drain briefly on a wire rack, being careful of the hot caramelized coating.
Serve warm, ideally within 15 minutes of frying while still crisp.
Roll the spring roll wrapper tightly with no air pockets, since a loose roll allows oil to seep in and become greasy rather than properly crisp.
Watch the frying oil closely once sugar is added β it caramelizes and can burn very quickly if the heat runs too high.
Use saba bananas if you can find them; their starchier, less sweet flesh holds up better to frying than very ripe, soft bananas.
A version without jackfruit, using just banana, is simpler and equally traditional.
Some vendors serve turon with a scoop of ice cream for a more elaborate dessert.
Using ripe plantains instead of saba bananas works well if saba isn't available.
Best eaten fresh and hot within 15-20 minutes of frying; the caramelized coating softens considerably once cooled, so avoid making these too far ahead.
Turon is a beloved Filipino merienda (afternoon snack) found at street stalls throughout the country, its combination of banana, jackfruit and caramelized sugar reflecting the Philippines' abundant tropical fruit and love of fried sweets.
Yes, though choose slightly underripe ones, since very ripe, soft bananas can turn mushy when fried.
You can omit it and use just banana, which is still a delicious and simpler version of the dish.
The sugar in the oil caramelizes quickly and needs close attention β lower the heat slightly and turn the rolls frequently to prevent burning.
Per serving (100g / 3.5 oz) Β· 6 servings total
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