Primary Turon Filipino Plantain Spring Rolls Recipe Delivers Crispy, Caramelised Sweetness

Turon are Filipino plantain spring rolls that you deep-fry until crisp. Each roll is filled with plantain, and sometimes ripe jackfruit. After frying, you coat the rolls in melted brown sugar. The sugar sets as a thin caramel layer. This recipe makes 10 rolls using lumpia or spring roll wrappers.

The key ingredients are ripe plantains, wrappers, oil for frying, and brown sugar for the coating. Jackfruit is optional, but it adds a sweet fruit taste. Keep your wrapper covered while you work. This helps it stay easy to fold and seal.

Use the amounts below to match the method and yield. Saba plantains are used in many turon recipes. If you can only find other plantains, choose ones that are ripe and sweet. Slice the fruit before you start wrapping, so the wrappers do not dry out.

• 2 saba plantains (about 450 g total), cut into 10 pieces (about 7–8 cm each)
• Jackfruit, sliced (optional, about 100 g)
• 10 lumpia or spring roll wrappers (about 20 cm square)
• Vegetable oil, for frying (about 500 ml, to give about 2–3 cm depth in the pan)
• Brown sugar, 100 g (½ cup, packed)
• Water, 1–2 tbsp (for sealing)

Equipment

Turon cooks fast, so set out your tools first. You need a pan for frying and a second heavy-based pan for melting sugar. A rack or plate with paper helps drain oil from the fried rolls. Use tongs so you can turn and coat the rolls with less mess.

• Chopping board and knife
• Work surface for wrapping
• Frying pan or skillet
• Heavy-based pan (for melting sugar)
• Tongs or a slotted spoon
• Plate and paper towel (for draining)

Prepare the filling and wrappers

Cut the plantains into 10 even pieces, each about 7–8 cm long. If using jackfruit, slice it into thin strips so it fits neatly in the roll. Place one wrapper on your work surface. Keep the remaining wrappers covered with a clean cloth while you build each roll.

Wrap the turon rolls

Arrange one piece of plantain on the wrapper. Place a few jackfruit slices alongside it, if using. Keep the filling in a straight line down the centre. Fold both sides towards the centre. Then roll up firmly, so the wrapper stays tight around the fruit.

Seal and finish all 10 rolls

Brush the edge of the wrapper with a little water. Press it down to seal the roll. Repeat the same fill, fold, and seal steps until you have 10 rolls. Aim for a firm seal, because the wrapper can open in hot oil if the edge is dry.

Fry until golden brown

Heat about 2–3 cm of oil in a pan over medium heat. Add the rolls and fry them until golden brown on all sides. Turn as needed so they colour evenly. Remove the rolls from the pan once crisp. Let excess oil drain on paper towel.

Melt the brown sugar

Add the brown sugar to a heavy-based pan. Heat it over medium heat and stir now and then. Keep watching the pan, because sugar can burn fast once it starts to melt. Continue until the sugar is fully melted and smooth, with no dry grains left in the pan.

Coat the rolls in caramelised sugar

Take the sugar pan off the heat. Add the fried rolls right away. Turn each roll to coat it in the melted sugar. Work quickly, since the sugar cools and sets fast. Remove the rolls once coated. Serve while the wrapper is crisp and the coating is set.

Step-by-step procedure (quick view)

Follow these steps in order for best timing. Wrap first, then fry, then coat in sugar. The final coating needs speed, so keep the fried rolls close to the sugar pan. Use tongs for turning, because the melted sugar is hot and sticky.

1. Lay a wrapper flat and add plantain and optional jackfruit in the centre.
2. Fold sides in and roll up tight.
3. Seal the edge with a little water.
4. Repeat to make 10 rolls.
5. Fry in 2–3 cm oil over medium heat until golden brown.
6. Drain excess oil.
7. Melt brown sugar in a heavy-based pan over medium heat, stirring at times.
8. Remove from heat, add rolls, and turn to coat in melted sugar.
9. Remove and serve.

Nutritional values (estimated)

These values are an estimate per 1 roll, based on plantain, wrapper, brown sugar, and some absorbed oil. Actual results vary with wrapper size, plantain size, and how much oil stays on the roll after frying. Jackfruit changes the numbers slightly when used.

Turon is served soon after coating, when the wrapper stays crisp. The plantain softens inside as it fries, and the brown sugar forms a thin glaze outside. You can make the rolls with plantain only, or add sliced jackfruit for a fruitier filling. Serve the rolls as they are, with no extra topping.