Turon (Filipino Fried Banana Rolls)

Yield: 10 fried rolls

Author The Little Epicurean


  • 10 8-inch square lumpia wrappers, or spring roll wrappers
  • 5 Ripe saba bananas, split lengthwise*
  • 1/3 cup sliced jackfruit, fresh or canned
  • 1/3 cup brown sugar
  • water, for sealing wrappers
  • vegetable oil, for frying

Caramel Coating:

  • 1/3- 1/2 cup white granulated sugar


  1. Place square lumpia wrapper on work surface with one point of the square facing you. Coat saba banana with brown sugar and place horizontal on lower 1/3 of lumpia wrapper. Add a couple strips of jackfruit.

  2. Fold the tip of the square wrapper up to cover the banana and jackfruit. Fold the tip of the right side and left side in to create an envelope.

  3. Use both hands to roll the wrapper into a log. Moisten the top tip of the wrapper with water and continue to roll the wrapper up to seal. Repeat with remaining ingredients.

  4. Add about 1/2-inch to 1-inch of vegetable oil to heavy bottomed frying pan (such as cast iron pan or dutch oven). Set over medium heat and bring oil to a temperature of 350°F (175°C). It is best to use a candy thermometer to monitor oil temperature. This will result in even cooking.

  5. Once oil is at the proper temperature, carefully place banana rolls seam side down into pot. Work in batches and do not overcrowd the pot. Cook on each side for 90 seconds to 2 minutes until golden in color. Place on a wire rack set over a paper towel lined baking sheet to drain. Repeat with remaining turon.

  6. To make caramel coating: In a heavy bottomed sauce pan set over medium heat, melt sugar. The sugar melted sugar will start to caramelized and brown. Once the caramel is a golden amber color, remove from heat. Toss in turon and fully coat in caramel. Serve warm, or at room temperature.

Recipe Notes