Miso Turon (Banana Lumpia)
A Filipino classic with a miso-brown sugar twist, crispy, caramelized, and served with vanilla ice cream. This is the turon recipe you'll want to make on repeat.
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Equipment
- Medium saucepan or deep skillet
- Kitchen thermometer
- tongs
- 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.
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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.
Nutrition
Calories: 133kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 231mg | Potassium: 246mg | Fiber: 1g | Sugar: 12g | Vitamin A: 511IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg
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