Banana lumpia

Banana lumpia — better known in the Philippines as turon — is proof that great desserts do not need long ingredient lists: bananas rolled in brown sugar, wrapped in a lumpia wrapper and fried until shatteringly crisp, with the sugar caramelizing into a glassy shell.

Lumpia itself is the Filipino take on the spring roll, brought over from China generations ago; turon is its sweet sibling, sold sizzling from street carts all over the Philippines as an afternoon merienda.

It takes four ingredients and about half an hour — and it is one of those snacks that vanishes faster than you can fry the next batch. Chocolate, jackfruit or mango tucked in with the banana are all fair game.

Banana Lumpia (Turon) Recipe

Prep time: 20 minutes · Cook time: 10 minutes · Total: 30 minutes · Servings: 4 · Calories: ~283 per serving

Ingredients

• 6 large bananas, halved crosswise and then lengthwise
• ¼ cup brown sugar
• 24 lumpia wrappers, defrosted
• 1 tablespoon water, for sealing
• Oil, for deep-frying

Instructions

1. Heat the oil in a deep fryer or large saucepan to 350°F.
2. Put the brown sugar in a shallow bowl and roll each banana quarter in it until well coated.
3. Wrap each coated banana in a lumpia wrapper, sealing the final edge with a fingertip dipped in water.
4. Fry in batches until golden brown and crisp, about 5 minutes.
5. Drain on paper towels and serve warm — they will not last long.

Recipe Notes

• A sprinkle of cinnamon or nutmeg in the sugar, or a smear of chocolate or Nutella inside the wrapper, are delicious upgrades.
• A sliver of jackfruit alongside the banana is the classic Filipino variation.
• To bake instead: 400°F for 15 to 20 minutes on parchment, seam down, brushed with oil.
• Spring roll or egg roll wrappers (even phyllo) work if you cannot find lumpia wrappers — adjust frying time to the wrapper.