Turrón de Banana or also known as lumpiyang saging or banana lumpia is the next recipe in our Merienda Recipes series. It’s a Filipino snack made with thin sliced bananas preferably saba or Cardaba bananas and a slice of jackfruit wrapped in a thin pastry shell. The Banana Lumpia is then deep fried then rolled in sugar for a sweet and crunchy snack.
Turon is always my favorite, my grandmother cooked it for me when I was young and when I got old I told her I will be the one to cook it for her. This recipe is very simple, fast and very easy to cook. So this is my version of Turon Saba or Banana Lumpia pair it with Lemon Grass Ginger Iced Tea for a perfect refreshing snack.
Before we begin, a word about saba bananas vs. plantains. In the Philippines the Saba or Cardaba banana is also known as a plantain. It is a triploid hybred banana cultivar originating from the Philippines and native to Southeast Asia, it is not the same as the plantains found in many US markets.
The Saba is a small fat thin skinned banana that is sweeter than the regular Cavendish bananas you normally see in supermarkets. It can be eaten fresh as a fruit or cooked. It is sweeter than the Cavendish variety.
Although in the Philippines they also call Saba a plantain banana don’t get Saba and plantains confused. Yes they are both bananas but are very different and are not interchangeable.
Unlike the Saba bananas Plantains are cooking bananas and are used as a vegetable. Plantains are longer and has thicker skin than both Saba and Cavendish bananas; it is not as sweet and contains more starch than the other banana varieties. Plantains can not be eaten raw.
You can usually find Saba Banana at Asian Markets, but if you can’t don’t be tempted to substitute Plantains. Opt instead to use the plain old “regular ” Cavendish bananas found in your local supermarket.
1 package lumpia wrappers
1/2 dozen ripe saba or “regular” bananas
1 cup chopped jackfruit
1/2 cup brown or white sugar
2-3 cups oil for deep frying
1 egg white slightly beaten (optional for sealing or you can us water for sealing)
Cut the banana in half then cut each half into thin slices.[spacer height=”20px” id=”2″]
Roll slightly each banana slice in white or brown sugar.
Place coated bananas on top of each lumpia wrapper (it depends to your liking on how many pieces of banana slices you want to add)
Spread with chopped langka (jackfruit), Optional
Carefully roll into shape of egg roll and seal the ends with water or egg white.
Sprinkle 1 tbsp. or more of brown sugar over your turon. This will caramelize and stick to your turon. (if you prefer you can roll the lumpia in white sugar after frying)
Deep fry in medium-high oil.
Flip your turon to coat evenly with caramelized sugar. Fry until golden brown and crisp.
Remove from pan and drain on paper towel for a minute. (If you didn’t sprinkle brown sugar on the lumpia before frying you can roll it in white sugar before serving)