Turon (banana lumpia)

One of the easiest Philippine snacks to make is the turon, plantain surrounded by thin egg roll wrapper and caramelized sugar. At least, that’s what I thought until I decided to make some and realized I had no idea how to even slice the banana. Good thing Ateng L, a cousin who’s considered THE family expert when it comes to turon and cassava cake, came to my rescue. Her biggest tip: Pick ripe bananas, the riper, the better.


  • 5 bananas (plantain)
  • 1 cup brown sugar
  • egg roll wrappers
  • pinch of salt
  • 1 cup cooking oil for frying


Peel the bananas, then slice — once in half, then slice each half thrice lengthwise to create eight “sticks.” Toss them in a bowl with a pinch of salt.

Cut your egg roll wrappers in half diagonally, forming a triangle. Roll a slice of banana in brown sugar and then place at the bottom of your wrapper. Fold the ends so they overlap in the middle and then roll. Seal with water, if necessary. Repeat with the rest of the bananas.

Heat the oil. There should be enough to deep fry the turon, or at least cover half of it. Fry the turon until it’s golden brown all over; flip, if needed. Place on a colander lined with paper towels to drain excess oil.


Serve alone or with macapuno or vanilla ice cream.

If you want to make the turon a little bit more special, you can place a piece of jackfruit with the banana before wrapping.

If you find yourself with extra wrappers, don’t throw them away. You can still enjoy them — as turon con azucar.


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