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Turon (Crisp Banana Fritters)

turon, filipino banana spring roll, banana lumpia
Kyoko Uchida / Alamy Stock Photo


  • 3/4 cup (packed) light brown sugar
  • teaspoons ground cinnamon
  • 16 spring roll wrappers, thawed and separated
  • 4 small ripe bananas, peeled, halved crosswise, then each half cut in half lengthwise
  • 4 slices jackfruit, cut into strips (optional)
  • 1 large egg beaten with 3 tablespoons cold water
  • 2 cups canola oil

Chef notes

Turon and halo-halo are the most popular desserts in the Philippines. We know halo-halo was one of my first bites in the Philippines — and it's a wildly popular dish on my Pig & Khao menu here in NYC — but it's not the easiest dish to make. Turon, on the other hand, is much easier to make. It is like the dessert version of lumpia — a sweet spring roll filled with banana, jackfruit and brown sugar.

Swap option: This is traditionally made with a plantain-like banana called saba, which is a firmer banana. However, if you can't get that, you can just use a regular banana. Canned jackfruit can be subbed for fresh. You can serve as is or add an ice cream of your choice; I like vanilla.



Line a large plate or baking sheet with paper towels.


Mix together the brown sugar and cinnamon in a shallow dish.


Place a spring roll wrapper in front of you in a diamond shape lay down the banana and the jackfruit, if using, two-thirds of the way down from the top and sprinkle with a bit of the sugar mixture. Fold the sides and then roll up tightly from the bottom to the top to form a long cylinder. Brush the turon with egg wash to seal.


Heat the oil over medium heat in a high-sided sauté pan or wok, until the oil begins to shimmer and reaches 350 F on an instant-read thermometer.


Fry the turon in batches until golden-brown, turning once. Let drain on paper towels.

Recipe courtesy of Lemongrass & Lime by Chef Leah Cohen with Stephanie Banyas. Avery Publishing an imprint of Penguin Random House LLC © 2020.

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