Turon Con Langka Recipe

Prep the bananas and jackfruit: slice each peeled saba banana lengthwise into two long halves. If using canned jackfruit, drain and thinly slice into strips about 1/4 in wide. Pat fruit dry with paper towel.

In a medium skillet over medium heat, melt 1 tablespoon butter. Add brown sugar and 1 tablespoon granulated sugar and stir until sugar begins to dissolve and bubbles form, about 1 minute.

Add the banana halves to the skillet cut-side down. Cook without moving for 1–1½ minutes so the bananas get a light caramel sear. Flip and cook the other side 30–45 seconds just to warm through. Add the sliced jackfruit to the pan and toss gently to coat in the caramel syrup for 30–45 seconds.

Remove fruit from heat. Stir in 1/2 teaspoon vanilla extract. Let the filling cool slightly (5 minutes) so it won’t steam the wrappers when assembled.

Prepare sealing paste: whisk 1 teaspoon flour with 1 teaspoon water to form a thin paste; set aside. Lightly beat 1 egg in a small bowl for brushing/sealing the wrappers.

Assemble turon

Lay one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place one banana half lengthwise on the lower third of the wrapper. Lay a few strips of jackfruit alongside the banana. Sprinkle lightly with ~1 teaspoon granulated sugar (from the coating portion) for extra crunch and sweetness.

Fold the bottom corner up over the banana, tuck snugly, then fold in the left and right corners toward the center to wrap the filling. Roll the turon away from you until about 1 in from the top. Brush the top edge with egg wash or flour paste and finish rolling to seal. Repeat with remaining bananas and wrappers. You should get about 8 turon.

Spread the 3/4 cup granulated sugar for coating in a shallow plate or tray. Lightly brush each wrapped turon with a little beaten egg (or spray with oil) and roll in the sugar to coat evenly. Place on a wire rack while you heat oil.

Heat oil in a heavy-bottomed skillet or wok to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil—bubbles should form steadily and it should brown in about 30–40 seconds.

Fry turon in batches of 3–4, seam-side down first, so they hold together. Fry, turning occasionally, until all sides are golden brown and caramelized, about 2–3 minutes per batch. Use tongs to avoid puncturing wrappers.

Remove turon and drain on a wire rack or paper towels. While still warm (but not hot oil-hot), roll each turon quickly in the reserved granulated sugar again if you want an extra crunchy, crystallized surface.

To plate, place 1–2 warm turon pieces on a dessert plate. Add a scoop (about 1/2 cup) of vanilla/mantecado ice cream beside or on top of the turon so the warm pastry slightly softens the ice cream.

Drizzle with 1–2 tablespoons caramel or latik if using, and sprinkle with toasted sesame seeds or crushed peanuts for texture. Serve immediately so the contrast of hot crisp turon and cold ice cream is enjoyed.