Easy Filipino Turon Recipe (Banana Lumpia)

From my savory Lumpia to my other Filipino recipes such as Leche Flan, Instant Pot Filipino Chicken Adobo, Filipino Pork BBQ Skewers, or Beef Caldereta, Filipino food is comfort food at its best.

And that's also true when it comes to Filipino desserts.

This Turon, or Banana Lumpia, is crispy, sweet, and delicious! It's a decadent dessert that's easy to make in under 30 minutes with less than 5 ingredients.

🇵🇭 What is turon

Turon, also known as Banana Lumpia, is a popular Filipino snack made by wrapping ripe saba bananas and jackfruit in a thin Lumpia (or spring roll) wrapper. Then it's coated in brown sugar and fried until golden and crispy. This sweet and crunchy treat is a beloved street food in the Philippines and is often enjoyed as a dessert or merienda (afternoon snack).

Lucky for us, this delectable dessert is easy to make at home with just a few kitchen tools and ingredients!

Ingredients for Turon

• Bananas - traditional authentic Filipino turon is made with saba bananas, which are commonly found in the Philippines. In the US, if you can't find saba bananas, you can use plaintains or even regular ripe bananas.
• Brown sugar- You'll need light brown sugar both to coat the bananas and also to make the caramel sauce.
• Jackfruit - If you can't find fresh jackfruit, use canned jackfruit in its juices. Make sure you slice the jackfruit thinly. You will only need a few slices, so you can save the rest for salads or other desserts.
• Lumpia wrappers - You can use lumpia wrappers or large square egg roll wrappers.

How to make Turon

Exact measurements of ingredients and instructions, along with nutritional information, are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

Peel then slice the bananas in half, then slice each half into three thin strips. You'll end up with 6 total strips of bananas.

Place half of the light brown sugar (about ¾ cup) into a shallow bowl or plate. Coat each of the banana slices in the brown sugar and set aside.

Place one lumpia wrapper on a plate or cutting board (in the shape of a diamond facing you). Place 1 to 2 of the sugar coated banana slices onto the lumpia wrapper, in the bottom third.

Roll up the bottom edge over the banana and slightly tuck under the fruit.

Then bring in one side and then the other, then gently roll the banana lumpia up toward the top corner, doing mini tuck-ins along the way as needed.

Once you get to the top corner, use some of the jackfruit juice to wet the top corner, then finish rolling the banana lumpia. The jackfruit juice helps to seal the wrapper. You can use water instead if you prefer.

Set the lumpia aside and finish rolling the rest of the turon.

Heat enough oil in a large skillet or fry pan over medium heat, so that the oil is about ½ inch high. Once the oil is hot, add the banana lumpia and fry each side for about 2 minutes. When the turon is browned on all sides, remove and transfer to a plate.

How to make the caramel

In a Dutch oven or medium saucepan over medium heat, add the remaining brown sugar and ¼ cup water.

Bring to a rolling boil and allow to thicken, stirring with a wooden spoon, until the caramel is thick enough to lightly coat the spoon and still liquid enough to drizzle.

Remove from heat and drizzle the caramel over each of the turon. Serve immediately.

Tips for making the perfect Turon

• Use ripe but firm bananas for the best flavor and texture.
• Don’t overcrowd the pan when frying to maintain oil temperature.
• Serve immediately so your Turon is both warm and crispy.

Recipe FAQ

Kitchen tools and equipment

For this recipe, you just need a few basic kitchen tools:

• Cutting board and knife - You'll need a sturdy cutting board and sharp knife.
• Deep pan - Use a deep fry pan for frying the turon.
• Tongs - You'll need some tongs to safely flip the turon and to remove them from the pan.
• Dutch oven - You'll need a Dutch oven or other heavy bottom pan to make the caramel.

More Filipino recipes

For more, you can buy my Filipino cookbook: Modern Filipino Cooking, my 55-page e-Book with authentic Filipino recipes that I've adapted for today's modern kitchen!