Yields 16 pieces
banana turon:

8 pieces saba (sweet plantain)
1 bottle jackfruit
2 cups white sugar
3 cups vegetable oil
16 pieces lumpia wrapper
water (for sealing)
peanut chocolate turon with salted caramel:

8 pieces chocnut bars
10 pieces lumpia wrapper
5 pieces saba (sweet plantain)
1 cup white sugar
½ tsp salt
¼ cup water
1/3 cup all-purpose cream
4 tbsp butter (cubed)
water (for sealing)
vegetable oil (for frying)

Recipe Courtesy of
Anton Amoncio

Anton’s Banana Turon 2 Ways

It’s like a spring roll, but sweet. The famous afternoon snack is traditionally stuffed with plantain (banana) and dusted with brown sugar here in the Philippines. I learned about this food because of a street vendor who consistently passes by our house to sell just that. I love its simplicity, and how it is well-loved by almost all Filipinos. This crunchy snack can be made in two ways –original style with plantain or a crunchy chocolate one, drizzled with caramel. Both are equally addictive! P.S. A famous shopping mall in the Philippines turned the humble turon into a million peso enterprise!Ingredients

Difficulty: Easy

Preparation: 15 min
Cook: 10 min
Clean up: 10 min

Steps: 2 steps
16 Ingredients

Difficulty: Easy
Steps: 2 steps
16 Ingredients

Preparation: 15 min
Cook: 10 min
Clean up: 10 min

Instructions

Banana Turon
- Slice the saba into half lengthwise
- Place lumpia wrapper on a plate and place the saba at the bottom, put the jackfruit on top
- Roll it just like a spring roll and use water to help seal it
- Heat oil in a pot and deep fry the turon, sprinkle some sugar on top of the rolls to create a caramel coating. Cook until golden brown
- Drain excess oil
| make sure to seal the turon properly before frying, to avoid it opening up and spilling its contents to the oil

Peanut Chocolate Turonwith Salted Caramel
- Crush the chocolate nut bars in a bowl
- Lay the lumpia wrapper on a flat surface and place the saba at the bottom
- Put the chocolate nut bits on top of the saba
- Roll the turon and seal with water
- Heat oil in a deep pan and deep fry the turon
- Set aside.
- Heat another pot over medium heat. Combine sugar, salt, and water.
- Simmer until amber in color
- Turn heat off and pour in the cream and finish off with butter
- Drizzle over Choconut Turon
| avoid overcrowding the pan as it lowers the temperature of the oil, and you end up with a soggy product

| make sure that the oil is hot enough for frying, but not too hot that it instantly scorches the turon as soon as you put them in