Traditional Simple Banana Lumpia (Turon)
Golden, crisp banana lumpia with caramelized sugar tucked inside a crackly wrapper. This Filipino favorite is simple to prepare, deeply nostalgic, and irresistibly good straight from the pan.
Equipment
- Frying pan
- tongs
- small bowl of water
- paper towels
Ingredients
- 6 ripe saba bananas, sliced lengthwise into thin halves
- ½ cup brown sugar
- 12 lumpia wrappers
- 1 cup vegetable or canola oil, for frying
Instructions
- Prepare the BananasSlice each saba banana lengthwise into two thin pieces. Roll each slice generously in brown sugar until fully coated.
- Assemble the RollsPlace a lumpia wrapper on a flat surface in a diamond shape. Arrange two sugared banana slices near the lower edge. Roll once, fold in the sides snugly, then continue rolling into a tight cylinder. Dab the edge with a little water to seal.
- Heat the OilWarm the oil in a frying pan over medium heat. For extra caramel crunch, sprinkle a small pinch of brown sugar into the oil just before frying.
- Fry Until CrispCook the rolls in batches, turning occasionally, until evenly golden and crisp on all sides. Avoid overcrowding the pan to keep them crunchy.
- Drain and ServeTransfer to paper towels to absorb excess oil. Serve immediately while hot and crisp.
Notes
Pro Tips & Variations
- Choose ripe but firm saba bananas for the best texture and sweetness.
- Keep the oil at medium heat so the sugar melts properly without burning the wrapper.
- For extra crunch, the sugar-in-oil trick creates a crackly caramel shell.
- Add-ins like jackfruit, ube halaya, chocolate spread, or quick-melt cheese work beautifully.
- Air frying is possible, but the classic deep-fried version delivers the best caramelization.