Turon (banana lumpia) has been a part of my life for as long as I can remember. Growing up in Manila, this was a classic after school afternoon snack, also known as merienda. The classic vesion has saba banana and jackfruit wrapped and is wrapped in a spring roll wrapper and fried in until crispy, then coated in brown sugar.
This version adds one twist: miso. Pressing a miso brown sugar mixture on the banana before wrapping it gives you a sweet treat with a hint of savory just like with this Miso Apple Crumble and Maple Miso Pear Tarts. If you love desserts that aren't too sweet, this is going to be your thing.
Serve it warm with vanilla ice cream. Maybe top with some toasted coconut. Trust me on that part.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Jump to:
Ingredients
- Banana: Saba bananas are most commonly used in this recipe. They're short and starchy, they hold their shape when fried. The problem is they're impossible to find fresh here in New York (you can spot frozen ones at a Filipino grocery store, but it's hit or miss). So for this recipe, I'm using ripe plantains. Avoid fully green ones (too starchy and bland) and fully black ones (too soft and wet, they'll fall apart). You can also use the classic yellow banana but yo
- Brown sugar: This goes two ways. You'll mix some directly into the miso paste for the banana coating, then sprinkle more straight into the oil at the end to form the caramel crust.
- White miso paste: White miso has a mild, sweet flavor that works really well in desserts without being too strong or salty. I'd stick to white miso here. Red or mixed miso will be a bit too strong and could overpower the banana.
- Spring roll wrappers: Make sure you're buying spring roll wrappers, not rice paper wrappers.
- Neutral oil: My neutral oil of choice is avocado oil. You want enough oil to submerge the turon about halfway, roughly 2 to 3 inches in a medium saucepan.
*See recipe card below for full list of ingredients and quantities.
How to Make Miso Turon
- Make the miso sugar mixture: In a small bowl, add the white miso and brown sugar. Use your fingers to work them together until the mixture feels like wet sand. You want the miso fully integrated into the sugar.
- Coat the bananas: Press the miso sugar mixture firmly onto the cut sides of each plantain piece, covering them evenly, making sure it sticks.
- Wrap the miso turon: Lay a spring roll wrapper on a clean surface in a diamond shape. Place the coated banana near the bottom corner. (Then the slice of jackfruit if using.) Fold the bottom corner up over the banana, fold in the sides, and roll upward tightly. Seal the top edge with a dab of water. Repeat with the remaining pieces.
- Fry: Heat neutral oil in a medium saucepan or deep skillet to 350°F. Sprinkle 1 tablespoon of brown sugar directly into the oil. Carefully lower the 4 pieces of turon into the oil and fry for 2 to 3 minutes until golden brown, then flip and fry for another 2 minutes. Use tongs to roll the turon around so the caramel coats them evenly. You want deep golden color all around with caramelization. With a slotted spoon remove the fried sugar. Add another tablespoon of sugar and fry the second batch of turon.
- Drain oil and serve: Transfer to a wire rack to let cool and drain excess oil. Serve immediately with vanilla ice cream and a sprinkle of toasted coconut flakes if you like.
Isabelle's Tips
- Get the oil temperature right. If the oil is too cool, the turon will absorb oil and come out greasy. If it's too hot, the wrapper burns before the banana has time to warm through. 350°F is the sweet spot and a kitchen thermometer is really helpful here.
- Don't skip the caramel step. Sprinkling brown sugar into the oil is what makes turon turon. Just be careful, the sugar bubbles up fast and can burn so be attentive and also be careful oft he hot oil!
- Fry in small batches. Adding too many will lower the oil temperature and you won't get a good fry. Three to four at a time max, depending on the size of your pan.
- Double wrap for filled variations. If you feel adventurous and want to add chocolate or ube, use two wrappers per roll. The filling gets soft as it fries and can push through a single layer and burn in the oil.
FAQ's
Yes you can but the texture will be different! Regular bananas are softer and the texture will turn mushy when fried. If you don't have access to saba bananas, I'd use ripe plantains.
Some grocery stores carry them in the freezer section near the egg roll wrappers. Asian grocery stores almost always have them. I don't recommend using egg roll wrappers nor rice paper wrappers.
You can! Brush or spray the wrapped turon lightly with oil and air fry at 375°F for about 8 to 10 minutes, flipping halfway. You won't get the same caramel coating from the brown sugar in oil method, but they'll still be crispy.
It's best if eaten the day you prepare them but if you have to you can assemble and freeze the wrapped turon (unfried).
Did you try this recipe?
Would love to hear what you think by leaving a comment below and sharing it on Instagram, Facebook, or Pinterest!
Thanks so much!
Isabelle
Miso Turon (Banana Lumpia)
Equipment
- Medium saucepan or deep skillet
- Kitchen thermometer
- Wire rack or paper towel-lined plate
Ingredients
- 2 ripe plantains peeled and cut in half crosswise (or halved lengthwise for thinner turon)
- 4 tablespoons brown sugar plus 2 tablespoon for caramelizing
- 1 tablespoon white miso paste
- 8 spring roll wrappers
- Neutral oil for frying canola or vegetable oil
- Vanilla ice cream for serving
- Toasted coconut flakes optional for topping
Instructions
- Make the miso sugar mixture: In a small bowl, add the white miso and brown sugar. Use your fingers to work them together until the mixture feels like wet sand. You want the miso fully integrated into the sugar.
- Coat the bananas: Press the miso sugar mixture firmly onto the cut sides of each plantain piece, covering them evenly, making sure it sticks.
- Wrap the turon: Lay a spring roll wrapper on a clean surface in a diamond shape. Place the coated banana near the bottom corner. (Then the slice of jackfruit if using.) Fold the bottom corner up over the banana, fold in the sides, and roll upward tightly. Seal the top edge with a dab of water. Repeat with the remaining pieces.
- Fry: Heat neutral oil in a medium saucepan or deep skillet to 350°F. Sprinkle 1 tablespoon of brown sugar directly into the oil. Carefully lower the 4 pieces of turon into the oil and fry for 2 to 3 minutes until golden brown, then flip and fry for another 2 minutes. Use tongs to roll the turon around so the caramel coats them evenly. You want deep golden color all around with caramelization. With a slotted spoon remove the fried sugar. Add another tablespoon of sugar and fry the second batch of turon.
- Drain oil and serve: Transfer to a wire rack to let cool and drain excess oil. Serve immediately with vanilla ice cream and a sprinkle of toasted coconut flakes if you like.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Get the oil temperature right: If the oil is too cool, the turon will absorb oil and come out greasy. If it's too hot, the wrapper burns before the banana has time to warm through. 350°F is the sweet spot and a kitchen thermometer is really helpful here.
- Don't skip the caramel step: Sprinkling brown sugar into the oil is what makes turon turon. Just be careful, the sugar bubbles up fast and can burn so be attentive and also be careful oft he hot oil!
- Fry in small batches: Adding too many will lower the oil temperature and you won't get a good fry. Three to four at a time max, depending on the size of your pan.
- Double wrap for filled variations: If you feel adventurous and want to add chocolate or ube jam, use two wrappers per roll. The filling gets soft as it fries and can push through a single layer and burn in the oil.
Leave a star rating and review, ask a question, or share a tip!