Filipino Turon – Banana Rolls Fried in Coconut Oil

Filipino Turon   Banana Rolls Fried in Coconut Oil // wishfulchef.comTuron are a popular street food in the Philippines sold by bike vendors. Traditional Turon are made with bananas or plantains rolled in brown sugar, then fried in oil with more brown sugar, along with sliced jackfruit on top. My recipe keeps it more simple and also a little healthier.

I typically avoid deep-frying, but I have to make an exception here. To fry the bananas I used coconut oil, which is a Filipino staple that tastes wonderful and is even said to have many health benefits. I use it for most of my frying, some people even use it as a skin lotion or to nourish their hair. I also like this recipe because I didn’t have to fry all of the wrapped bananas at once. They can be made in advance and stored in the freezer for up to two weeks. Just thaw and fry whenever you’re ready to eat them. I like to serve mine with honey or Nutella. Also, don’t throw out the coconut oil after frying. Instead cool it down, then store in fridge and re-use a few more times.

Filipino Turon   Banana Rolls Fried in Coconut Oil // wishfulchef.com

Filipino Turon   Banana Rolls Fried in Coconut Oil // wishfulchef.com

Place banana on wrapper & sprinkle with sugar. Roll in wrapper once, then turn in edges & keep rolling.

Filipino Turon   Banana Rolls Fried in Coconut Oil // wishfulchef.com

Seal the edges with water and set aside until ready to fry.

Filipino Turon   Banana Rolls Fried in Coconut Oil // wishfulchef.com

Filipino Turon Recipe

  • 2 bananas (each banana sliced into 8 pieces)
  • 16 egg roll wrappers (*use spring roll or gluten-free egg roll wrapper for gluten-free version)
  • 2-3 cups coconut oil (enough to cover bananas, use canola oil as a substitute)
  • sugar, to taste
  • water, for sealing

    Slice each banana in half, then cut each piece into quarters. Lay out one egg roll wrapper on a clean surface. Place a banana piece on wrapper near bottom edge and sprinkle about a teaspoon of sugar on top. Roll sugared banana in wrapper once, then turn in edges and keep rolling. Seal the opposite edge with water.

    Deep fry at 350°F until golden brown, about 3-5 minutes on each side. Drain on paper towels.


    [try this with a scoop of Mango Sorbet for a truly tropical experience]


    Total Time: 20-30 minutes

    Yield: Makes 16
    Filipino Turon   Banana Rolls Fried in Coconut Oil // wishfulchef.com print recipe

  • Follow me on Pinterest

    13 Responses to “Filipino Turon – Banana Rolls Fried in Coconut Oil”

    1. Mao Mao Kitty September 9, 2011 at 8:52 am #

      These look soooo yummy!! Too bad my man isn’t a banana fan. Maybe I could substitute plantains?

      • Barb September 9, 2011 at 11:04 am #

        Absolutely, plantains are traditionally used for Turon. I’m sure your man will like it :)

    2. Jun September 11, 2011 at 9:37 am #

      Never had banana this way. It looks good!!!

      • Barb September 11, 2011 at 10:16 am #

        Thanks Jun, try it out, it’s super easy!

    3. Michelle September 22, 2011 at 10:03 am #

      Barbie,
      omg, my Mom made these the last time she was visiting and they’re sooo darn good. Ugh, I wish I could have one to eat right now!!!

      • Barb September 22, 2011 at 10:40 am #

        I know, they’re so delicious!

    4. Angel October 24, 2011 at 9:17 pm #

      My mother prepared some for me and froze them. After my failed first attempt at frying, I decided to bake them. Although it wasn’t the fried goodness of a regular turon, it saved me a ton of calories and they still have the sweet plantains and jackfruit inside! :)

      • Barb October 24, 2011 at 10:28 pm #

        Thanks for the comment Angel, I want to make a baked version soon!

      • violette September 20, 2012 at 6:07 pm #

        oooh! this recipe looks so good! cant wait to try it! but I like your idea Angel, I think I will dip in coconut oil then bake for extra crispyness!

    5. Tagore July 13, 2012 at 6:18 am #

      Magandang gabi Pilipinas, magandang umaga France. Merci pour vos recettes Madame.

      • Barb July 13, 2012 at 12:18 pm #

        You’re very welcome! Salamat and merci beaucoup :)

    6. Cynthia September 12, 2012 at 8:58 am #

      Awesome! Thanks for the tutorial! I am IN LOVE with this “dessert”. In my culture though, plantain is considered to eaten as a meal, not dessert. Would it be okay if I link to my blog? I wanted to include the image of what the turon looks like in the post I will be publishing later this month with a chocolate plantain cupcake recipe :) Hope it’s okay. Thanks!

      • Barb September 12, 2012 at 9:48 am #

        Hi Cynthia – Sure, you could link to your blog. Thank you so much for your comment!

    Leave a Reply:

    Gravatar Image