Turon is a crispy sweet snack usually eaten for merienda (afternoon snack) in the Philippines, but it also doubles nicely as a dessert.The origin of the Filipino turon is unknown, but it would be safe to say that it is a product of multiple culinary influences. Its wrapping style appears to be Chinese, its name sounds distinctly Spanish, and its filling is a tropical fruit loved by Filipinos. Regardless of how it came to be, turon is a snack staple you should never miss.
Peel the saba and slice lengthwise discarding the hard ends.
Roll the plantains in brown sugar making sure to coat all sides evenly.
Lay the lumpia wrapper on a flat surface and place a slice of coated saba and langka on the edge nearest you. Roll them once before tucking the left and right edges making a rectangle then proceed to roll until the end sealing it with a dab of water.
Once you finish rolling the rest of the turon, you can preheat your oil to 180ºC. You can also check this by dripping a clean wooden chopstick in the frying pan. If bubbles appear on the end of the chopstick, your oil is ready.
Fry the turon until golden brown. Some of the brown sugar will leak and create a caramelized coating which will give it an extra crunch!
Place the finished turon on top of a strainer to drain excess oil.