Turon (Banana Lumpia)
Crispy on the outside, caramelly and soft within, these turon will disappear in an instant—especially when served hot with vanilla ice cream. Often enjoyed as merienda (an afternoon snack), the classic Filipino dessert consists of banana slices or sweet plantains encased in paper-thin wrappers and fried until golden brown.
You’ll find variations throughout the Philippines, with fillings ranging from ripe jackfruit (langka) to ube jam with cheddar cheese. Banana turon (also known as lumpiang saging) are traditionally made with tiny Saba bananas, a variety hard to find Stateside. This version from Lane Harlan, owner of Baltimore’s W.C. Harlan and Bar Clavel, uses plantains. “The bananas we get in the US are too soft and mushy and don’t hold up as well to frying,” she says.
Seek out delicate, crepe-like lumpia wrappers at Filipino or East Asian grocers (usually kept in the freezer section) for this turon recipe. If you can’t find them, large Chinese spring roll wrappers will work. When frying, ensure the cooking oil remains at 350° throughout the cooking process, adjusting the heat as necessary. For a party, roll the turon in advance and keep them in the refrigerator (or freezer) until you’re ready to fry.
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What you’ll need
High Heat Thermometer
$10 At Amazon
Cast Iron Skillet
$30 At Amazon
Wire Cooling Rack
$17 At Bon Appétit Market
Tongs
$19 At Amazon
Recipe information
Total Time
30 minutes
Yield
Makes 12
Ingredients
Special Equipment
Preparation
Step 1
Spread out a round lumpia or egg roll wrapper on a work surface. Place a small bowl of water nearby. Lay 1 plantain quarter (from 3 ripe [mostly black] plantains, peeled, quartered lengthwise) horizontally across center of wrapper, leaving a ½" border on short sides; trim plantain to fit as needed. Generously sprinkle plantain with dark brown sugar (about 1 Tbsp.), then ground cinnamon.
Step 2
Dip a finger in water and run it around edges of wrapper to moisten. Fold side of wrapper nearest to you up and over plantain, then tuck underneath plantain. Fold in left and right sides of wrapper and roll up to form a tight cylinder. Dip a finger in water again and moisten seam; press to seal. Transfer turon to a parchment-lined baking sheet. Repeat process with remaining wrappers and plantain quarters and more brown sugar and cinnamon.
Step 3
Pour olive oil (3–4 cups) into a large heavy skillet, preferably cast iron, to come ½" up sides; fit with thermometer. Heat over medium-high until oil registers 350°. Using tongs and working in batches of 3 or 4, carefully place turon, seam side down, in hot oil and fry, adjusting heat as needed to maintain cooking oil temperature, until golden brown, 1–2 minutes per side. (It’s okay if some sugar leaks out.) Transfer fried banana rolls to a wire rack set inside another rimmed baking sheet and immediately season with kosher salt.
Step 4
To serve, slice turon in half on a diagonal if desired and sprinkle with flaky sea salt. Serve with vanilla ice cream.
Do Ahead: Turon can be assembled (but not fried) 1 day ahead. Cover with foil and chill.
Recipe notes
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