My favorite sweet Filipino snack, Turon or Banana and Jackfruit Spring rolls, made even more amazing with Dulce De Leche. It is an absolute treat that every Turon lovers out there will surely love and enjoy. The combination is so good and not overly sweet.
Turon is a popular sweet snack in the Philipines. It is made of ripe saba banana, brown sugar, and jackfruit wrapped in a pastry and then deep fried in hot oil. It is Lumpiang Gulay’s “cousin” if I might say so. Although both are crispy and chunky (I like them that way), they are a complete opposite of each other. Turon is wonderfully sweet and made of just a few ingredients while Lumpiang Gulay is savory and made of many different vegetables.
Traditionally, Turon is made sweeter by adding a good amount of brown sugar both inside and outside the wrapper. In this recipe, however, we are making it a little less sweet (a.k.a.less guilt) to make way for a special caramel dip called Dulce De Leche.
Dulce De Leche is made of condensed milk simmered for hours until gooey and caramelized. It can easily be made at home and can also be bought from stores in some countries. Although, I just usually make my own whenever needed.
To make Dulce De Leche a perfect saucy dip for Turon, simmer it with milk over low heat. Do this after frying the turon and while waiting for it to cool down. You will only need a minute or two to make it. Easy and simple!
To make the best Turon
Make sure that both the banana and jackfruit are ripe enough but not overripe. You can easily tell it by their scent, especially the jackfruit. The saba banana should be yellow on the outside and the flesh should have a soft texture and slightly sweet in taste.
How to make and wrap Turon
Slice the banana and jackfruit into strips then lightly coat the banana with sugar; place the jackfruit in between then tightly but neatly wrap them together with a spring roll wrapper (note: not the same with rice wrapper).
When all the rolls are ready, heat the oil just enough. Make sure that it is not too hot as the rolls might burn too quickly because of the sugar inside. Tap off excess oil before transferring to a serving plate. Drizzle the caramel or just dip into it. Enjoy!
Watch the video on how to make Turon and Dulce De Leche Sauce
- 6 ripe saba banana
- 8 pieces jackfruit pods
- 1/2 cup brown sugar
- large spring roll wrapper
- 1/2 can dulce de leche
- 2 tablespoons milk
- oil for frying
- water to seal the edges
- Peel and slice saba banana, lengthwise, into four pieces. Set aside. Remove seeds from the jackfruit then slice into strips.
- Lay the wrapper, like a diamond, in a flat surface. Lightly coat 3 to 4 slices of banana with brown sugar and place it at the bottom end of the wrapper. Put 2 to 3 slices of jackfruit on top. Tightly wrap the banana and jackfruit (see pictures and video). Moisten the top tip with water to seal. Repeat with remaining ingredients.
- Heat about 1 inch of cooking oil in a frying pan over medium heat. Fry the turon rolls in batches until golden brown. Tap off excess oil and transfer to a serving plate. Let it cool.
- Meanwhile, place dulce de leche in a cold pan. Turn on heat then add milk. Gently stir until well combined. Let it simmer for 1 to 2 minutes over low heat until its creamy. Drizzle over turon or use it as a dip. Enjoy!
- Tightly wrapping the rolls prevents the oil from seeping in.
- Use sweet ripe saba banana and jackfruit. I recommend taste testing them beforehand.
- Make the Dulce De Leche sauce after frying the turon and while waiting for it to cool down. By the time you're done, the turon is READY TO EAT!
- Heat the oil just enough. Make sure that it is not too hot to prevent the sugar and pastry from burning.
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