Turon
Banana halves rolled in brown sugar and spring roll wrappers, then cooked until the sugar melts into a crisp caramel shell.
Photograph credit: Turon na Saging by Herbertkikoy · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Before You Start
Keep the wrappers under a damp cloth.
Do not let the oil get too hot.
Seal the seams firmly so the sugar does not leak.
Cooking Turon
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Cut each banana in half lengthways, then in half crosswise to make 8 pieces. Roll each piece in about 1 tablespoon of brown sugar.
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Place a banana piece on the corner of a wrapper, fold in the sides, roll up tightly and seal the edge with a little water.
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Heat the oil to 170°C / 340°F in a small, deep pan. Cook the turon in 2 batches for 3 to 4 minutes, turning, until deep gold and the sugar has caramelised.
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Drain on kitchen paper, sprinkle with the sesame seeds and serve warm.
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What's Going On Here
A merienda, or afternoon snack, for a table of eight: turon is cheap, quick and usually gone as soon as it comes out of the oil. The idea is simple: a banana half, a rolled sheet of brown sugar, and a thin wrapper, fried until the sugar melts and sets as a crisp, amber coating.
Bananas need to be ripe but firm. Saba bananas are traditional, but cooking bananas or firm ordinary ones work. Cut each in half lengthways, then crosswise. Roll each piece in brown sugar first, then wrap. The sugar melts in the oil and forms the caramel on the outside of the wrapper.
Use spring roll wrappers kept under a damp cloth so they stay pliable. Place a banana piece on the corner, fold the sides over, roll, and seal with a dab of water. Add a slice of jackfruit if you can find it tinned.
Cook in oil heated to 170°C / 340°F, not higher. The sugar burns before the wrapper crisps if the oil is too hot. Turn for 3 to 4 minutes, until deep gold and shiny.
Leftovers, Reheating and Keeping
Best eaten warm. Keeps for 1 day and crisps in a hot oven.
Good With
- Vanilla ice cream
- Hot tea
- Coconut milk
- Jackfruit slices
Nutrition per Serving
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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