Turon

History

Rumor has it that turon, also known as lumpiang saging, originated in Filipino towns next to banana plantations and agricultural areas. Extras from the harvest were distributed to the locals and eventually sold by the side of the road.

A spring roll wrapper is used to bundle up thinly sliced bananas (ideally saba or cardaba bananas), which are then deep-fried until the wrapper is crisp and covered in caramelized brown sugar. Turon is a popular snack in the Philippines. Other fillings can also be added to turon. The most popular is jackfruit (langka), but there are additional variations that include coconut (niyog), sweet potatoes (kamote), mangos (mangga), and cheddar cheese.

Our Experience

This was not my first time making Turon, but I have learned from past experience that it is quite taxing to make. Rolling, frying, and coating the crispy and sweet treats takes a fair amount of time, and requires quick movement and a good assembly line. I learned that freezing before frying is incredibly helpful, and frying all before coating is a necessity. The sugar coating can quickly become hardened, and it is important to get the right balance of water to sugar.

Our Opinion

I love turon! It is delicious and satisfying. It is a chewy, crispy food that is typically eaten for dessert, and they are always served at my family’s parties. There are different fillings, but I prefer the purely bana filled ones.

Making turon, on the other hand, is fairly taxing, and while it is 100% worth the effort, it is not a dish I’d like to prepare for myself very often. That being said, I would love to spread awareness of traditional Filipino desserts, with no American influence, and I highly suggest giving it a try!

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