Banana lumpia, also known as turon, is a beloved Filipino snack made by wrapping ripe sweet bananas (often with brown sugar or jackfruit) in a thin spring roll wrapper and deep-frying until golden and crackly. The natural sugars caramelize as they cook, creating a crisp, candy-like coating that contrasts beautifully with the soft, warm banana inside. This recipe delivers that perfect crunch with simple, everyday ingredients and a few pro tips to keep your wrappers from tearing.
Ingredients
- 8 ripe but firm saba bananas (or 4 large regular bananas, halved crosswise) – about 2 lb (900 g)
- 1 cup (200 g) brown sugar, for coating
- 16 lumpia wrappers (8-inch/20 cm square) – or spring roll wrappers
- 1/2 cup (120 ml) water, for sealing
- 2 cups (480 ml) neutral oil (like canola or vegetable), for frying
- Optional: 1/2 cup (85 g) sliced ripe jackfruit, cut into strips
Instructions
- Peel the bananas. If using saba, cut each one in half lengthwise, then cut each half crosswise into two pieces (you’ll have 4 pieces per banana). If using regular bananas, halve them crosswise, then slice each half lengthwise into two or three strips, depending on thickness.
- Place the brown sugar in a shallow dish. Roll each banana piece in the sugar, pressing lightly so it sticks. Set aside on a plate.
- Lay one lumpia wrapper on a clean, dry surface with a corner pointing toward you (like a diamond). Place a sugared banana piece horizontally across the lower third of the wrapper, about 2 inches (5 cm) from the bottom corner. If using jackfruit, lay a strip on top of the banana.
- Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll upward, tucking as you go, until you reach the top corner. Dip your finger in the water and moisten the top corner, then press to seal. Repeat with remaining bananas and wrappers.
- Heat the oil in a deep skillet or pot over medium heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil – it should sizzle immediately and float.
- Carefully place 3–4 lumpia in the hot oil, seam side down, without crowding. Fry for 2–3 minutes per side, turning occasionally, until golden brown and crisp. The sugar will caramelize and darken slightly – that’s normal and desirable.
- Drain on paper towels. Serve hot or warm – the caramelized coating is best enjoyed fresh.
Tips
- Choose the right banana: Saba bananas are starchy and hold up well to frying. If you can’t find them, use ripe but still firm regular bananas – avoid overripe ones that turn mushy.
- Seal tightly: Make sure the edges are sealed well with water before frying. Any gap will let the filling leak out and cause splattering.
- Control the oil temperature: Too hot and the sugar burns before the wrapper crisps; too cool and the lumpia absorb oil and turn greasy. Keep the oil at 350°F (175°C) and adjust the heat as needed.
- Work in batches: Don’t overcrowd the pan – this lowers the oil temperature and makes the lumpia soggy. Fry in small batches and let the oil come back up to temperature between batches.
Serving Suggestions
Serve banana lumpia as a snack or dessert, either on its own or with a scoop of vanilla ice cream. For a classic Filipino touch, drizzle with a little condensed milk or sprinkle with sesame seeds. It also pairs well with a cup of strong coffee or hot tea to balance the sweetness.
Variations
- Jackfruit version: Add a strip of ripe jackfruit to each roll – this is the traditional turon filling in many regions.
- Ube (purple yam): Spread a thin layer of ube halaya (purple yam jam) on the wrapper before adding the banana for a colorful twist.
- Chocolate: Tuck a piece of dark chocolate or a few chocolate chips next to the banana – it melts as it fries.
- Baked or air-fried: For a lighter version, brush the lumpia with oil and bake at 400°F (200°C) for 15–20 minutes, or air-fry at 375°F (190°C) for 10–12 minutes. The texture will be less crunchy but still enjoyable.
Storage and Reheating
Banana lumpia are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an air fryer or oven at 350°F (175°C) for 5–7 minutes to restore crispness. Avoid microwaving – it makes the wrapper soggy. For longer storage, freeze uncooked rolled lumpia in a single layer on a baking sheet, then transfer to a zip-top bag for up to 1 month. Fry from frozen, adding 1–2 minutes to the cooking time.
Frequently Asked Questions
Can I use regular bananas instead of saba? Yes, regular bananas work, but choose ripe but firm ones. Saba bananas are starchier and less sweet, so they hold their shape better and don’t turn mushy as quickly. If using regular bananas, you may want to reduce the sugar slightly since they are sweeter.
Why did my lumpia burst open during frying? This usually happens if the wrapper wasn’t sealed properly or if the filling was too wet. Make sure to press the edges firmly with water and avoid overfilling. Also, pat the bananas dry after rolling in sugar – excess moisture can create steam that forces the wrapper apart.
Can I make these ahead of time? Yes, you can assemble the lumpia up to a few hours ahead and keep them covered in the refrigerator. For longer storage, freeze them uncooked (see Storage). Fry them just before serving for the best texture.
What oil is best for frying? Use a neutral oil with a high smoke point, like canola, vegetable, or peanut oil. Avoid olive oil – it has a lower smoke point and will burn at frying temperatures.
How do I know when the oil is hot enough without a thermometer? Drop a small piece of wrapper into the oil – if it sizzles immediately and rises to the surface, the oil is ready. If it browns too quickly, lower the heat.
Can I reduce the sugar? Yes, you can use less sugar or skip the coating entirely, but the sugar is what creates the caramelized crunchy shell. If you skip it, the lumpia will be softer and less sweet – you can sprinkle sugar on top after frying instead.
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