Turon is often sought after for its filling, but trust us: much of the sweet banana spring roll’s appeal can be attributed to its wrapper.
Stack ’em up and serve warm—that’s when they’re at their crispest.
Inspired by Buñuelos de Rodilla—Mexican “Christmas fritters”, or disc-like sheets of fried pastry coated in sugar and assorted spices—we take the classic turon shell component of lumpia wrappers, coat them in butter and sugar and drop them in hot oil, resulting in golden-brown rounds with a slight sheen from the caramelized sugar. Though paper-thin, each individual “sheet” bears a crunch that’s satisfyingly firm yet delicately snappy—take heed as it breaks into shards that descend on your lap (the messiness just makes it so much more enjoyable to eat). While their mid-level sweetness satisfies just enough, take it to the next level it with a generous drizzling of coconut jam, a.k.a. latik; sweet yet complex and uniquely tangy, it really brings the Filipino theme forward.
Sweet Lumpia Wrappers
- Serves: 4 servings
- Active time: 30 minutes
- Total time: 30 minutes
- Difficulty: Medium
- 12 pieces large lumpia wrapper
- ½ cup dark brown sugar
- ¼ cup butter, melted
- Oil, for frying
- Coco jam or latik, for serving
- Separate the lumpia wrappers, making four three-layered disks.
- Brush the surfaces of the wrapper with melted butter and sprinkle over brown sugar, making sure each piece is evenly coated.
- Heat oil in a large skillet until it reaches 350F.
- Fry each sugared piece of lumpia wrapper until crisp and golden, about 30-60 seconds.
- Remove from the oil and drain on paper towels.
- Serve with a drizzle of latik, fruits, or any topping of your choice.