How to Make the Crispiest Banana Lumpia (Turon) From Scratch

Have you ever heard a sound in the kitchen that instantly makes you smile? For me, it’s the crackle of a perfectly fried spring roll. When that crispy wrapper gives way to a warm, sweet banana filling, it’s pure magic. This is the experience of Banana Lumpia, and it’s a joy I want to share with you. For years, I struggled to get them just right—sometimes they were soggy, other times the filling was bland. But after many delicious experiments, I’ve perfected a recipe that is unbelievably crispy, sweet, and surprisingly simple. This recipe is more than just a dessert; it’s a ticket to creating happy memories right in your own kitchen. Let’s roll up our sleeves and make the best Banana Lumpia you’ve ever tasted!

Quick Recipe

• Preparation Time: 25M
• Cooking Time: 20M
• Total Time: 45M
• Type of dish: Dessert, Snack
• Cuisine: Filipino
• Recipe Yield: 15 rolls
• Calories: 180 kcal per roll (approximate)

Why You’ll Love This Recipe

Key Takeaway	Why It Works
Crispy Every Single Time	My frying technique and a special tip for cooling ensures your lumpia won’t get soggy.
No-Fail Caramel Sauce	Just two simple ingredients create a rich, smooth caramel dipping sauce that’s absolutely foolproof.
Make-Ahead Friendly	You can prep these ahead of time and fry them fresh for guests. Perfect for parties!
Simple, Accessible Ingredients	No need for a special trip to the store. You likely have most of what you need right now.

What Exactly Is Banana Lumpia?

If you’ve never had it before, you’re in for such a treat! Banana Lumpia, also known as Turon, is a beloved Filipino dessert and snack. At its heart, it’s a sweet spring roll. A slice of banana is rolled in sugar, wrapped in a thin pastry, and fried to a perfect golden brown.

In the Philippines, you’ll find Turon sold by street vendors, at family gatherings, and in restaurants. It’s a humble food that delivers big on flavor and texture. The crispy shell contrasts beautifully with the soft, almost creamy banana inside. It’s simple, comforting, and utterly addictive.

The Best Ingredients for Perfect Results

Great cooking starts with great ingredients. While this recipe is simple, choosing the right components makes all the difference.

The Right Banana Is Key

Traditionally, Turon is made with Saba bananas. These are a type of cooking banana common in the Philippines. They are firm, slightly starchy, and not overly sweet, which makes them perfect for frying as they hold their shape beautifully.

You can often find Saba bananas in the frozen section of Asian grocery stores. If you can’t find them, don’t worry! The next best thing is a ripe plantain. In a pinch, you can even use regular bananas (like the Cavendish variety in most US supermarkets), but be sure to choose ones that are firm and just barely ripe if they are too soft or spotty, they will turn to mush when fried.

Choosing Your Wrappers

The wrapper provides that signature crunch. You’ll want to look for spring roll wrappers, often labeled as lumpia wrappers. They are thin, square sheets of pastry found in the refrigerated or frozen aisle of most large grocery stores.

My biggest tip for working with them: they dry out fast! Keep the stack of wrappers covered with a slightly damp paper towel while you work. This keeps them pliable and prevents them from cracking as you roll.

A Touch of Sweetness

Brown sugar is my go-to for this recipe. It has a wonderful molasses flavor that turns into a rich, caramel-like coating on the banana as it fries. Some traditional recipes also call for thin slivers of jackfruit (langka) rolled up with the banana. It adds a unique, fragrant sweetness that is absolutely divine if you can find it!

How to Make My Fail-Proof Banana Lumpia

This is where the fun begins! I’ve broken the process down into simple, manageable steps. Follow along, and you’ll be a lumpia-rolling pro in no time.

Step 1: Prep the Bananas

• First, get your bananas ready. Peel them and slice them in half lengthwise. If they are very long, you can also cut them in half crosswise to make shorter rolls.
• Next, spread your brown sugar on a plate. Take each banana slice and roll it in the sugar, pressing gently to make sure it’s nicely coated. This step is crucial because it creates a layer of caramelization inside the wrapper as it fries.

Step 2: Roll Like a Pro

This might seem tricky, but trust me, it’s just like folding a burrito.

1. Position the Wrapper: Place one spring roll wrapper on your work surface in a diamond shape, with one corner pointing toward you.
2. Add the Filling: Place a sugar-coated banana slice horizontally near the bottom corner.
3. First Fold: Bring the bottom corner up and over the banana, tucking it in snugly.
4. Fold the Sides: Fold the left and right corners in toward the center, like an envelope.
5. Roll It Up: Tightly roll everything up toward the top corner. A tight roll is important—it prevents oil from seeping in and making the lumpia greasy.
6. Seal It: Dab a little water on the final corner with your fingertip to seal the roll shut.

Repeat with the remaining bananas and wrappers.

Step 3: Frying for the Perfect Crunch

• Now for the most satisfying part! Fill a large skillet or wok with about 1 to 1.5 inches of a neutral oil, like canola or vegetable oil. Heat it over medium-high heat until it reaches about 350°F (175°C).
• If you don’t have a thermometer, you can test the oil by dipping the corner of a wrapper into it. If it sizzles and bubbles immediately, the oil is ready.
• Carefully place a few lumpia into the hot oil, making sure not to overcrowd the pan. Frying in batches helps keep the oil temperature stable, which is the secret to a crispy finish. Fry for about 2-3 minutes per side, until they are a deep golden brown and look incredibly crispy.
• Once they’re done, use tongs to remove them from the oil and place them on a wire cooling rack. Do not place them on paper towels! Paper towels will trap steam and make the bottoms soggy. A wire rack allows air to circulate, keeping them crispy all around.

The Easiest Homemade Caramel Dipping Sauce

While the fried sugar in the lumpia is delicious on its own, a side of caramel dipping sauce takes it to a whole new level. My version is incredibly easy and uses just two ingredients: brown sugar and full-fat coconut milk (or heavy cream).

Making the Sauce

In a small saucepan, combine 1 cup of brown sugar and ½ cup of full-fat coconut milk. Heat over medium-low heat, whisking constantly until the sugar completely dissolves and the sauce is smooth. Let it gently simmer for 3-5 minutes until it thickens slightly. It will continue to thicken as it cools. That’s it!

Essential Tools for This Recipe

• Large Skillet or Wok for frying
• Tongs for safely flipping and removing lumpia
• Wire Cooling Rack to keep everything crispy
• Small Saucepan for the caramel sauce
• Whisk

Tips from My Kitchen to Yours

• Make-Ahead Tip: You can assemble the Banana Lumpia ahead of time! Just arrange the un-fried rolls in a single layer on a baking sheet, freeze them until solid, then transfer them to a freezer-safe bag. They can be fried directly from frozen; just add a few extra minutes to the cooking time.
• Serving Suggestions: These are best served warm, on their own or with the caramel sauce. For an extra-decadent dessert, serve them with a scoop of vanilla or ube (purple yam) ice cream.
• Fun Variations: Try adding a sliver of cream cheese alongside the banana before rolling, or sprinkle a tiny bit of cinnamon with the brown sugar for a warm, spiced flavor.

A New Favorite in Your Recipe Box

There is something so rewarding about making a dish that brings pure, simple joy. This Banana Lumpia recipe is exactly that. It’s a fantastic way to turn a few humble ingredients into an unforgettable treat that will have everyone reaching for “just one more.” I hope this recipe brings as much happiness to your table as it has to mine. Happy cooking!

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