Turon with a Quick Caramel Glaze
(too-ROHN)
Merienda: The 3 PM Pause & After-School Snacks
Growing up, 3:00 PM meant one thing: merienda. The undisputed king of the Filipino afternoon pause is turon. It was born as an ingenious way to wrap abundant saba bananas and jackfruit in lumpia wrappers, frying them to crackly perfection. Street vendors historically caramelize sugar directly in the boiling frying oil. It's mesmerizing to watch, but a chaotic, smoke-alarm-triggering nightmare in a standard home kitchen. This recipe separates the frying from the caramelizing. You maintain absolutely all of the authentic taste and crunch, but gain complete control—making it entirely viable for a busy weeknight. It's the real deal, without the mess.
Before you start
Pat the jackfruit completely dry.
Moisture is the enemy of a tight roll. Excess syrup will soak the wrapper and cause the hot oil to pop violently when frying.
Mix the cornstarch and two teaspoons of water to create a sealing slurry.
This acts as the glue to keep the wrappers perfectly intact while in the pan.
Ingredients
- frozen saba bananas6 large
- canned ripe jackfruit1/2 cup
- light brown sugar1/4 cup
- square spring roll wrappers12 large
- cornstarch1 tsp
- water2 tsp
- neutral oil2 cup
- dark brown sugar1/2 cup
- water or reserved jackfruit syrup2 tbsp
Method
- 01
Coat the bananas in the light brown sugar.
Place the sugar in a shallow dish and lightly press each banana slice into it to ensure even flavoring.
- 02
Wrap the fruit tightly in the spring roll wrappers.
Position a wrapper like a diamond, place the sugared banana and a few strips of jackfruit across the lower third, fold the bottom up, tuck in the sides, and roll upward tightly.
- 03
Seal the roll with the cornstarch slurry.
Wet the final top point of the wrapper with the slurry, press it shut, and leave it seam-side down on a plate so it doesn't unspool.
- 04
Fry the turon in hot oil until deeply golden and crispy.
Heat one to two inches of neutral oil in a wide skillet to 350°F and fry the rolls seam-side down in batches for two to three minutes per side, then remove to a wire rack.
- 05
Melt the dark brown sugar and water to form a quick caramel glaze.
In a separate clean skillet over medium-low heat, stir the dark brown sugar and the two tablespoons of water or reserved syrup until it melts into a bubbling, thick amber liquid.
- 06
Toss the fried turon in the hot glaze and let them rest.
Drop three to four rolls into the skillet at a time, roll them rapidly through the glaze with tongs, and transfer to a parchment-lined pan to cool until the caramel hardens into a shatteringly crisp glass shell.
Notes
Substitute plantains for saba bananas if you must.
If you can't find frozen saba bananas, use very ripe plantains. The skins should be nearly black to ensure the high starch has converted to sugar, and they must be quartered lengthwise to replicate the saba's stubby shape. Do not use standard yellow Cavendish bananas, which will turn to mush.
Work quickly once assembled.
The longer a prepared turon sits on the counter, the more the sugar and banana moisture will seep into the wrapper. Fry them as soon as possible after rolling to avoid tears.
From Cook Filipino in America.