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Crispy and sweet Turon filled with Langka (jackfruit) and banana. Coated with caramelized brown sugar, and deep fried to get that crispy Turon, your Filipino snacks or breakfast is covered.
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CRISPY BANANA AND LANGKA TURON RECIPE

Crispy and sweet Turon filled with Langka (jackfruit) and banana. Coated with caramelized brown sugar, and deep fried to get that crispy Turon, your Filipino snacks or breakfast is covered.
Author Shobelyn Dayrit

Ingredients

  • 8 pieces Saba
  • 1 can Jack fruit in syrup drained and cut into strips
  • Dark Brown Sugar
  • 2-3 cups cooking oil
  • 8 pieces lumpia wrapper

CARAMEL SAUCE INGREDIENTS

  • 1 cup granulated sugar
  • 6 tablespoons salted butter
  • 1/2 cup heavy cream at room temperature
  • 1 teaspoon salt

Instructions

  • Peel bananas and cut them in half lengthwise.
  • Place banana on the middle of the lumpia wrapper and add the jack fruit close to the banana. Just similar on wrapping a burrito.
  • Fold both sides of the wrapper (left and right)
  • Fold the middle and roll wrapper once then brush the edge with water.
  • Continue folding and seal. Do the same to the rest of the bananas and jack fruit.
  • Heat 1 cup of oil and put in dark brown sugar. Wait until the sugar is melted and fry until the wrapper turn golden brown and sugar coats the wrapper. Fry the rest of the ingredients.
  • ENJOY!

HOW TO MAKE THE SALTED CARAMEL SAUCE

  • In a medium size sauce pan, heat the sugar and mix constantly using a wooden spoon or a heat resistant spatula.
  • Stir constantly until the sugar turn into a golden color or brownish color. Be careful not to burn the sugar.
  • Once the sugar is completely melted, add in the butter immediately and make sure that mixture will not turn into clumps. If it does, remove the pan from the heat and gently but quickly stir to combine the mixture again.
  • This may take a few minutes, but if you continue whisking they will combine again.
  • If the mixture has combine, add the heavy cream slowly. After the cream has been added, stop stirring and let the sauce boil for 1 more minute. Since the cream is colder than the caramel, the mixture will rise higher to the pan, so be careful not to get burned.
  • Turn off the heat and add the salt. Mix and let cool.
  • Store the sauce in an airtight container.

Notes

I did not coat banana with sugar. I don't want my Turon to be too sweet.
Recipe for the caramel sauce was adapted from Sally's Baking Addiction.