Caramelized Banana Lumpia with Jackfruit (Turon)
This crunchy caramelized banana lumpia with jackfruit is a popular Filipino snack and also known as “Turon” in the Philippines. It is easy to make and the ingredients cost less than 10 dollars. It is made of banana, ripe jackfruit, lumpia wrappers, and brown sugar.
The lumpia wrapper…
I recommend using the lumpia wrappers and not the egg roll wrappers. Egg roll wrappers are a little bit thicker than lumpia wrapper. They tend to burn easily without cooking the filling. You only need 12 pieces or sheets of lumpia wrapper for this recipe. Thaw the wrappers first before separating them individually.
Usually, the banana used for Turon is Saba. But, since Saba is rare here in the Midwest, I used plantains instead. It’s the perfect substitute for making Turon.
Slicing the plantain bananas…
You slice the plantain depending on the size. Since I’m using large plantains, I slice them in half then, divide lengthwise into 3 pieces. Quarter thickness is perfect.
After you remove them from the oil, don’t drain them on paper towels as the caramel is very sticky, they will stick on paper. Use a cooling rack to let them drip just like I have on the video.
- 2 ripe, plantain bananas, thinly sliced lengthwise
- 2 pcs/sheet lumpia wrapper
- 1 cup brown sugar
- 1/4 cup water
- vegetable oil
Separate the lumpia wrapper individually.
Lay flat one lumpia wrapper. Place one slice of plantain banana a 1 1/2 inch away from the edge. Add the jackfruit over the plantain and top it with brown sugar.
Grab the bottom edge of the wrapper close to the plantain and fold it over the fruits and roll twice. Fold in both sides of the wrapper and continue rolling until you reach almost the end. Wipe the edge of the wrapper and continue rolling to seal it. Do the same process with the remaining bananas.
In a large frying pan, heat oil over medium heat. Add the remaining sugar then mix. You can add as much sugar as you want.
Carefully place the rolls. Cook them 5 minutes on each side or until it's golden brown. Scoop those floating caramelized sugar over the rolls.
Remove from heat when both sides are golden brown. Drain on a cooling rack. Serve warm.
Watch the video: