Turon (Filipino Fried Banana and Jackfruit Spring Rolls)

About This Recipe

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.

Ingredients

Serves 6

• 6saba bananas (or ripe plantains)(halved lengthwise)
• 1/2 cupjackfruit strips(fresh or canned, drained)
• 12spring roll wrappers
• 1/2 cupbrown sugar
• 3 tbspvegetable oil(plus more for frying)

Instructions

1. 1

   Prepare the filling

   Roll each banana half in brown sugar, then place on a spring roll wrapper alongside a strip of jackfruit.

2. 2

   Wrap

   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.

3. 3

   Heat the oil with sugar

   Heat oil in a skillet with a sprinkle of extra brown sugar until it begins to melt and bubble slightly.

4. 4

   Fry

   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.

5. 5

   Drain

   Drain briefly on a wire rack, being careful of the hot caramelized coating.

6. 6

   Serve

   Serve warm, ideally within 15 minutes of frying while still crisp.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions