Turon Recipe - Best Filipino Dessert Food

Hey there, fellow food adventurers! Get ready to dive into the sweet, crispy world of Turon, a truly iconic dessert Filipino food that’s captured hearts (and taste buds!) all over the globe. If you've ever walked through the bustling streets of the Philippines, you've likely encountered the irresistible aroma of these golden-brown spring rolls. Turon isn't just a snack; it's a beloved street food, a delightful sweet snack recipe that perfectly blends the creamy sweetness of saba bananas and the subtle tang of jackfruit, all wrapped in a crispy lumpia wrapper and coated in a glistening caramel. Forget those plain old banana fritters – this is a next-level treat that’s surprisingly easy to whip up right in your own kitchen. Ready to make some magic? Let's get started on this classic Filipino cuisine dessert!
Turon, also known as "banana lumpia" or "banana spring rolls," is a popular Filipino snack and Filipino cuisine dessert. It's essentially a sweet spring roll made from thinly sliced saba bananas (a starchy, cooking banana), often paired with strips of ripe jackfruit, rolled in a lumpia wrapper, fried until golden and crispy, and then coated with caramelized brown sugar. Its cultural significance lies in its accessibility and widespread popularity as a street food, served everywhere from roadside stalls to school canteens. While the traditional version sticks to saba and jackfruit, modern variations might include other sweet fillings like ube, sweetened coconut, or even chocolate.

Ingredients

• Primary Ingredients:
• 8-10 ripe saba bananas, peeled and sliced lengthwise into halves or quarters
• 1 cup ripe jackfruit, fresh or canned in syrup (drained and sliced into strips)
• ½ cup brown sugar (for coating bananas)
• 16-20 pieces Filipino lumpia wrappers (standard 6-inch square wrappers)
• 4-5 cups cooking oil (vegetable, canola, or peanut oil for deep frying)
• ¼ cup brown sugar (for caramelizing in the pan)
• Optional Add-ins:
• A pinch of salt to balance the sweetness.
• Other fruits like mango or sweet potato for different flavor profiles.
• A sprinkle of sesame seeds for garnish after frying.
• Ube halaya (purple yam jam) or sweetened shredded coconut can be added alongside the banana and jackfruit for an extra layer of flavor.
• Adjust sweetness by adding more or less brown sugar to the banana coating.

Directions

1. Prepare the Ingredients
   1. Peel your saba bananas. If they're very large, slice each banana lengthwise into halves or quarters. You want them to be long enough to fill the wrapper but not too thick.
   2. If using fresh jackfruit, slice it into thin strips. If using canned, drain the syrup well and slice into strips.
   3. Lay out your spring roll wrappers on a clean, dry surface. Have your brown sugar (for coating the bananas) ready in a shallow dish.
2. Wrap the Turon
   1. Take one spring roll wrapper and lay it flat in a diamond shape, with one corner pointing towards you.
   2. Dip a banana slice into the brown sugar, ensuring it's lightly coated.
   3. Place one or two banana slices (depending on their size) about an inch from the bottom corner of the wrapper.
   4. Place a few strips of jackfruit on top of the banana.
   5. Fold the bottom corner of the wrapper over the banana and jackfruit, tucking it in snugly.
   6. Fold in the left and right corners towards the center, like you're folding an envelope.
   7. Roll the wrapper tightly upwards from the bottom towards the top corner.
   8. Lightly moisten the top corner with a little water to seal the wrapper securely. Repeat with the remaining bananas and wrappers.
3. Fry the Turon
   1. In a deep pan or pot, heat the cooking oil over medium-high heat. You'll know it's ready when a small piece of wrapper sizzles immediately when dropped in. The ideal temperature is around 350-375°F (175-190°C).
   2. Carefully place the wrapped turon into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
   3. Fry for 3-5 minutes per side, or until they are golden brown and crispy. Use tongs to turn them.
   4. Once golden, remove the turon from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
4. Caramelize the Sugar
   1. Once all your turon are fried and draining, carefully pour out most of the cooking oil from the pan, leaving about 1-2 tablespoons.
   2. Reduce the heat to medium-low. Add the ¼ cup of brown sugar (for caramelizing) to the pan.
   3. Stir continuously until the sugar melts and turns into a thick, bubbly caramel sauce. This usually takes 1-2 minutes. Be careful not to burn it!
   4. Quickly add the fried turon back into the pan with the caramel. Using tongs, roll each turon in the caramel until it's evenly coated. Work quickly as the caramel will harden as it cools.
5. Serve
   1. Transfer the caramelized turon back to the wire rack to cool slightly. The caramel will harden as it cools, giving it that signature glossy, crunchy coating.
   2. Serve immediately while warm and crispy.