turon Turon

To me (and I’m sure most Filipinos will agree) Turon is considered a street food because it is cooked and sold on the street sidewalks. This delicious dish is usually sold along with other popular street food such as Kamote Cue and Maruya. Here in the states, Turon is also a staple for almost every Filipino party either as finger food or as dessert.  Speaking of party, I think I am including turon as part of my Christmas Noche Buena dinner.  Thank you everyone for reading and ENJOY!

For more of my recipes, please visit my blog at wokwithray.net.  Big thanks to foodipino.com — Mabuhay!



  • 5 pieces Saba or Burro bananas - sliced in half -- lengthwise
  • 1/2 cup sliced jack fruit (or more)
  • 1/2 cup brown sugar
  • 1 tablespoon ground Cinnamon
  • 10 pcs spring roll wrapper
  • 1 egg - beaten
  • 1 cup vegetable oil

  • banana Turon

  • jackfruit Turon

  • cinammon Turon


  1. Mix brown sugar and cinnamon in a wide bowl.
  2. Place a piece of spring roll on a flat surface like a cutting board.
  3. Dip banana in the sugar and cinnamon mixture until fully coated.
  4. Place banana on one edge of spring roll wrapper.
  5. Add pieces of sliced jack fruits.
  6. Brush edges of spring roll wrapper with beaten eggs.
  7. Wrap and roll the banana sealing all edges.
  8. Place wrapped banana on a plate then set aside.
  9. Repeat the process until all the bananas are wrapped.
  10. Frying the Turon
  11. Place wok or frying pan over medium heat.
  12. Add vegetable oil.
  13. When the oil is hot, add 2 tablespoon of brown sugar in the hot oil.
  14. Wait until the sugar starts to float.
  15. Add the turon and start frying.
  16. Keep stirring until it is golden brown and caramelized with brown sugar.
  17. Place all the cooked turon on a serving plate.
  18. Add leftover slices of jack fruits in the hot oil for about 20 seconds for it to caramelize.
  19. Place on top of turon and serve.




© 2012, wokwithray. All rights reserved.

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  • Agnes

    Mayroon ba kayong recipe sa Bibingka?

  • http://googlechrome Irene Sotto Wright


  • Rosalinda C. Green

    Just one question pls…. When frying the turon, do we have to put ALL the rolled turon into the oil or one at a time?

    Would appreciate your response so I can start cooking. thanks!

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