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Turon and Caramel Sauce



Turon: – 3-4 ripe saba bananas (or regular bananas) – 1 small can of jackfruit or 1/2 cup fresh jackfruit – ½ cup white or brown sugar – 1-2-16 lumpia wrappers – Neutral oil for frying – Real California Vanilla Ice Cream (for serving) Caramel Sauce: – 4 tablespoons Real California butter – 1 cup brown sugar – ½ cup Real California heavy cream – ½ tablespoon vanilla extract (optional)
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Preparation time: 15 Minutes

Cooking time: 15 Minutes

Caramel sauce:

In a sauce pot on medium heat melt the butter. Once butter has been melted add in the sugar and mix to combine. Bring to a light simmer then add in heavy cream and whisk to combine. Add in optional vanilla extract. Bring to a light simmer again and then remove from heat.


Peel and slice bananas into 3-4 inch long slices (12-16 strips)

Slice jackfruit into thin strips.

In a small bowl, add in sugar. Roll banana strips in the sugar and set aside.

Lay out lumpia wrapper in a diamond formation. Looking at the lumpia wrapper like a compass, lay 1 banana slice horizontally towards the middle of the south portion of the wrapper. Place as many strips of jackfruit as you like.

Fold the south side of the wrapper over the banana and jackfruit tightly. Fold over the wrapped banana strip towards the north end once. Take the east and west side of the wrapper and fold inward. Roll the banana strip all the way to the north. Seal the top using a dab of water or jackfruit juice from the can. Set aside and fold the rest.

In a high wall frying pan, pour in neutral oil until it goes half an inch up the side. Heat oil on medium high until 350°F. Fry 4-6 rolls of turon for 2-4 minutes or until golden and crispy. Remove the turon from the oil and drain on a wire rack or paper towels. Fry the next batch and repeat until done.

Plate the turon and serve with warm caramel sauce and a scoop of Real California vanilla ice cream.

Makes 12 to 16 turon

Recipe created by Enzo Mapua/@Enzo_Mapua