Traditional Simple Banana Lumpia (Turon)

The other day, I found myself seriously craving something sweet… but not like heavy sweet. I’m talking about that golden, crispy, caramelized kind of sweet that you get when you bite into something freshly fried. It instantly took me back to summers at my Lola’s(grandma) house where she’d whip up a batch of Turon like it was nothing.

There’s just something about banana lumpia that hits different. It’s crunchy, sticky, sweet, and every single bite feels like a hug. Plus, it’s crazy simple to make.

Honestly, when I say these rolls disappear faster than you can fry them, I mean it. My daughters are my witnesses.

If you’ve never made turon at home, you’re gonna want to now. Trust me on this one.

Why You’ll Love This Simple Banana Lumpia (Turon) Recipe

Super easy – No special skills needed. If you can roll a burrito, you can roll turon.

So crispy – That golden, caramelized wrapper is magic.

Perfectly sweet – Ripe bananas + brown sugar = perfect match.

Snack or dessert – Works for both and disappears either way.

Customizable – Add jackfruit if you want to take it next level.

Ingredients (and a lil’ why behind them)

Bananas

6 ripe saba bananas – Saba bananas hold their shape better than regular bananas when fried. Plus they’re naturally sweet and just the right amount of firm.

Brown Sugar

½ cup brown sugar – Caramelizes beautifully and gives that rich, molasses-y taste.

Lumpia Wrappers

12 wrappers – Super thin, super crisp once fried.

Oil

1 cup vegetable or canola oil – Neutral flavor, high smoke point. Perfect for frying without any weird aftertaste.

Instructions (Let’s get frying)

1. Coat the Bananas
First, slice your saba bananas in half lengthwise. I usually do two thin slices from each banana. Roll each piece in brown sugar until it’s fully coated. Don’t be shy with it—this sugar is what gives the turon that sticky, caramelized magic.

2. Wrap the Turon
Lay out your lumpia wrapper with one corner pointing at you (like a diamond). Put two banana slices near the bottom edge. Roll it over once, fold in the sides tight like you’re tucking it in for bed, and keep rolling. Dab a little water at the end to seal it up.

3. Fry to Crispy Perfection
Heat your oil over medium heat. If you want that extra caramel crunch, sprinkle a tiny bit of brown sugar into the hot oil before adding your turon.

Fry the rolls a few at a time, turning them until all sides are golden and crisp. Don’t crowd the pan, or you’ll end up with soggy turon. And nobody wants that.

4. Drain & Serve
Once they’re perfectly golden, pull them out and lay them on paper towels to soak up the extra oil.

Best eaten hot, when they’re still loud with every bite.

Cooking Tips & Techniques

Honestly, the riper your saba bananas, the better your turon will taste. But not too ripe—you want them sweet but still firm enough that they don’t fall apart when you fry ’em.

If your oil gets too hot, the wrappers burn before the sugar inside melts right. Keep the heat medium and stay close.

Also, that tip about sprinkling sugar into the oil? It’s a total game-changer. You’ll get this crunchy, crackly texture on the outside that’s unreal.

Recommended Equipment

Nothing fancy here, promise. Just what you probably already have:

Frying pan – Big enough to fit at least 3–4 turon at a time without crowding.

Tongs – Helps flip the rolls without tearing them.

Paper towels – For draining off that extra oil.

Small bowl of water – Makes sealing the wrappers super easy.

How to Serve It

You gotta serve these hot, when the outside’s still shatteringly crisp. I love piling them up on a tray lined with parchment paper, letting people just grab and go.

Sometimes I’ll drizzle a little condensed milk over the top if I’m feeling extra fancy… but usually, they’re perfect just the way they are.

Diet-Friendly Options

Vegan-Friendly – Turon’s naturally vegan if you skip using any dairy when frying or drizzling.

Lower Sugar – You can lightly coat the bananas instead of fully dunking if you want them less sweet.

Air Fryer – If you wanna skip deep frying, the air fryer can work, but it won’t get quite as caramelized.

Best Ways to Store

If you happen to have leftovers (which almost never happens over here), store them in an airtight container once they’re completely cooled. Otherwise, they get soggy from trapped steam.

Pop them back in a toaster oven or regular oven at 350°F for about 5–7 mins to crisp them up again. Microwaving will just make them sad and chewy.

Recipe Variations

Jackfruit Turon – Stuff a strip of jackfruit (langka) in with the banana for that extra sweet, tropical flavor.

Nutella Turon – A lil’ smear of Nutella inside before wrapping? Dangerous but delicious.

Cheesy Turon – Filipino-style, throw a thin slice of quick-melt cheese in there. Sweet + salty magic.

Ube Turon – Add a bit of ube halaya (purple yam jam) for color and extra richness.

Honestly, turon’s one of those recipes you can totally make your own once you get the hang of wrapping and frying.

Wrap Up

This recipe honestly brings me back to the best parts of childhood—the afternoons where the kitchen smelled like caramelized sugar, and we fought over the last piece like it was gold. Making turon at home isn’t just about the snack (though it’s a really good snack)—it’s about those little moments where life slows down and everything feels a little sweeter.

If you’ve never tried making your own, now’s your sign. And if you already know the magic of turon? Well, it’s time to whip up another batch. Because one roll is never enough.

5 Common Questions Answered

1. Can I use regular bananas instead of saba?
You can, but they’re softer and might get mushier. Try to pick firm, barely-ripe ones if you do.

2. Do I have to use lumpia wrappers?
For best results, yes. But in a pinch, spring roll wrappers or even egg roll wrappers can work—just won’t be quite as crisp.

3. How do I keep them crispy longer?
Serve immediately or reheat in the oven. Don’t cover them while hot or the steam softens ’em up.

4. Can I prep these ahead?
You can wrap them ahead and refrigerate, but don’t fry till you’re ready to serve. Fresh-fried is always best.

5. Can I freeze turon?
Yep! Freeze them wrapped but uncooked. Fry straight from frozen, just lower the oil temp a bit so the inside cooks through.