Turon (Banana Lumpia)

Crispy on the outside, caramelly and soft within, these turon will disappear in an instant—especially when served hot with vanilla ice cream. Often enjoyed as merienda (an afternoon snack), the classic Filipino dessert consists of banana slices or sweet plantains encased in paper-thin wrappers and fried until golden brown.

You’ll find variations throughout the Philippines, with fillings ranging from ripe jackfruit (langka) to ube jam with cheddar cheese. Banana turon (also known as lumpiang saging) are traditionally made with tiny Saba bananas, a variety hard to find Stateside. This version from Lane Harlan, owner of Baltimore’s W.C. Harlan and Bar Clavel, uses plantains. “The bananas we get in the US are too soft and mushy and don’t hold up as well to frying,” she says.

Seek out delicate, crepe-like lumpia wrappers at Filipino or East Asian grocers (usually kept in the freezer section) for this turon recipe. If you can’t find them, large Chinese spring roll wrappers will work. When frying, ensure the cooking oil remains at 350° throughout the cooking process, adjusting the heat as necessary. For a party, roll the turon in advance and keep them in the refrigerator (or freezer) until you’re ready to fry.

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