Turon Recipe – Crispy Banana Spring Rolls (Lakatan or Saba)
Turon Recipe
Turon Recipe is one of the most loved Filipino merienda recipes because it is simple, affordable, and incredibly delicious. Traditionally made with ripe saba bananas, brown sugar, and lumpia wrappers, turon is deep-fried until golden brown and crispy. In this version, I used Lakatan bananas because I couldn’t find saba at that time – and to my surprise, it turned out wonderfully. Lakatan has a sweeter flavor and softer texture, making it an excellent alternative when saba bananas are unavailable.
The combination of caramelized brown sugar, sweet banana, fragrant jackfruit, and crispy wrapper creates a snack that’s difficult to resist. Whether you’re preparing an afternoon merienda, serving guests, or satisfying your sweet cravings, this Turon Recipe is quick to prepare and tastes just right – not overly sweet, making it enjoyable for everyone.
Although saba remains the traditional choice because it holds its shape better during frying, don’t hesitate to try Lakatan if that’s what you have. This recipe proves that you can still enjoy authentic homemade turon using simple ingredients that are easy to find.
Why You’ll Love This Turon Recipe
- Crispy and golden wrapper
- Perfectly sweet without being overwhelming
- Uses simple pantry ingredients
- Lakatan or saba bananas both work well
- Easy enough for beginners
- Ready in just a few minutes
- Perfect for merienda, dessert, or snack
A Short History of Turon
Turon is one of the Philippines’ most iconic street foods. It is commonly sold by street vendors, food stalls, and even restaurants throughout the country. The traditional version consists of ripe saba bananas coated with brown sugar, sometimes paired with slices of langka (jackfruit), then wrapped in lumpia wrappers before being fried until crisp.
The brown sugar melts during frying, creating a light caramel coating that gives turon its signature sweetness and beautiful golden color. While saba bananas remain the preferred ingredient because of their firm texture, many home cooks successfully use Lakatan, Cavendish, or Cardaba bananas depending on availability.
Today, many variations exist, including turon with cheese, chocolate, ube, mango, or even sweet potato, but the classic banana-and-jackfruit version remains a timeless Filipino favorite.
8 Tips for the Best Turon Recipe
1. Use ripe but firm bananas
Overripe bananas become too soft and may fall apart while frying.
2. Saba is still the best choice
If available, use saba bananas because they stay firm and develop a creamy texture after frying. Lakatan is an excellent alternative if saba isn’t available.
3. Don’t skip the jackfruit
Langka adds a fragrant aroma that makes homemade turon taste even better.
4. Don’t overfill
Adding too much filling makes wrapping difficult and increases the chance of the wrapper tearing.
5. Leave the wrapper ends open
Instead of sealing both ends, leave them open as shown in this recipe. This allows moisture to escape during frying, resulting in a crispier wrapper.
6. Fry over medium heat
Medium heat gives the sugar enough time to caramelize while preventing the wrapper from burning too quickly.
7. Don’t overcrowd the pan
Cook only a few pieces at a time to maintain consistent oil temperature.
8. Drain properly
Place the cooked turon on a strainer or wire rack instead of paper towels to keep the wrapper crispy.
Delicious Turon Recipe with Crispy Golden Wrapper
Ingredients
- 4 medium bananas Lakatan or Saba
- 2 pieces jackfruit optional
- Brown sugar
- Lumpia wrappers spring roll wrappers
- Water for sealing
- Cooking oil for frying
Instructions
- Peel the bananas.
- If using saba bananas, slice each banana lengthwise into 2 pieces.
- If using Lakatan bananas, slice each banana into 4 pieces.
- Slice the jackfruit into 8 pieces, making 16 pcs in total.
- Lay one lumpia wrapper flat on a clean surface.
- Place one slice of saba or two slices of Lakatan near one corner of the wrapper.
- Add two slices of jackfruit.
- Sprinkle about ½ tablespoon brown sugar over the filling.
- Roll the wrapper tightly.
- Brush a little water on the edge to seal.
- Leave both ends open instead of folding them closed. This helps moisture escape during frying, making the wrapper crispier.
- Heat enough cooking oil in a frying pan. The turon should not be completely submerged.
- Once the oil is hot, fry over medium heat.
- Turn occasionally until all sides are evenly golden brown.
- Remove and place on a strainer or wire rack to drain excess oil.
- Serve while still warm and crispy.
Other Ways of Cooking
Air Fryer
You may cook turon in an air fryer, although the caramelization will not be exactly the same as deep frying.
- Preheat air fryer to 190°C.
- Lightly brush or spray the turon with cooking oil.
- Air fry for 10-15 minutes, turning halfway through cooking.
- Cook until the wrapper is golden and crispy.
Oven
Turon can also be baked.
- Preheat oven to 200°C.
- Arrange on a parchment-lined baking tray.
- Brush lightly with oil.
- Bake for 20-25 minutes, turning once halfway through baking.
- Bake until crisp and evenly browned.
Deep frying still gives the best texture and caramelized flavor.
Storage
Freshly fried turon is always best enjoyed immediately while the wrapper is crispy.
If you have leftovers:
- Store in an airtight container in the refrigerator for up to 2 days.
- Reheat in an air fryer at 180°C for 3-5 minutes.
- Avoid microwaving, as the wrapper will become soft and chewy.
You may also prepare the wrapped uncooked turon ahead of time and refrigerate for up to 24 hours before frying.
Turon Recipe – Frequently Asked Questions
Can I use Lakatan instead of Saba?
Yes. While saba is traditionally used, Lakatan is a delicious substitute. It becomes softer and sweeter after frying, making it an excellent alternative.
Why is saba usually recommended?
Saba bananas are firmer and less likely to become mushy during cooking. They also have a naturally creamy texture after frying.
Is jackfruit necessary?
No. Jackfruit is optional but highly recommended because it adds a wonderful aroma and flavor.
Why are the wrapper ends left open?
Leaving the ends open allows steam to escape during frying, preventing trapped moisture and producing a crispier turon.
Why did my wrapper peel off?
This usually happens when there is too much oil movement or when the wrapper wasn’t sealed properly. Using just enough oil and sealing the edge with water helps keep the wrapper intact.
Can I make turon ahead?
Yes. Wrap the turon in advance and refrigerate for up to one day before frying.
What oil is best for frying?
Neutral oils with a high smoke point, such as canola, vegetable, or corn oil, work well.
Can I freeze uncooked turon?
Yes. Arrange the wrapped turon in a single layer until frozen, then transfer to a freezer-safe bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
Turon Recipe Video
For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.
https://www.youtube.com/@onyokkokok8538
Discover more step-by-step written recipes by clicking the link below.
Filipino Recipes & Cooking – Onyok Kokok Kitchen
Final Note
This Turon Recipe proves that you don’t always need traditional saba bananas to enjoy one of the Philippines’ favorite merienda treats. While saba remains the classic choice because of its firm texture, Lakatan bananas are an excellent alternative and produce a naturally sweeter filling with a soft, creamy bite.
Another small technique that makes a noticeable difference is leaving the ends of the lumpia wrapper open. Many people fold and seal both ends, but allowing them to remain open lets moisture escape during frying, resulting in an even crispier wrapper that stays crunchy longer.
The sweetness of this recipe is intentionally balanced – not overly sugary – allowing the natural flavor of the bananas and the aroma of the jackfruit to shine through. Whether you’re making this for your family, serving guests, or simply craving a classic Filipino snack, this easy Turon Recipe is sure to become one you’ll prepare again and again.
