Filipino turon

Not yet rated

Turon is a delicious Filipino dessert akin to a sweet spring roll. This recipe has a delicious plantain (or banana) and caramel filling but other popular fillings are jackfruit, sweet potato or coconut. 

First published in 2022





  • 500g of plantain, ripe, diced into 1cm cubes (you could also use banana)
  • 1 can of caramelised condensed milk, (approx. 400g)
  • 200g of muscovado sugar
  • vegetable oil, for frying and deep-frying
  • 4 spring roll wrappers, large

Caramel syrup

  • 50g of sugar
  • 300g of water

To serve



Place a large pan over a medium heat with a dash of oil and fry the plantain until soft and golden (approx. 5 minutes)

  • vegetable oil, for frying
  • 500g of plantain, ripe, diced into 1cm cubes (you could also use banana)

Fold in the muscovado sugar and caramelised condensed milk, stir to combine and dissolve the sugar, then leave to cool


Once cooled, divide the filling into 4 equal portions. Shape each quarter into a sausage and place onto each spring roll wrapper, then roll them up into a spring roll shape, using a little water to seal the pastry together and ensuring there are no gaps. Set aside

  • 4 spring roll wrappers, large

To make a quick caramel syrup, place the sugar in a pan with 100ml of the water and place over a high heat. Cook, without stirring, until you have a nice golden caramel, then very carefully add the rest of the water (it may spit a little). Continue to cook until reduced slightly to a syrupy consistency

  • 50g of sugar
  • 300g of water

Preheat a deep-fat fryer or pan of oil to 160ºC then deep-fry the turons for 5 minutes or until golden brown (you may need to work in batches)

  • vegetable oil, for deep-frying

Serve sprinkled with sesame seeds and drizzled with the caramel syrup

First published in 2022

Before taking a contract on a cruise ship where he worked alongside a number of Filipino chefs, Jeremy Villanueva had only ever cooked classical French cuisine professionally. Now, having taken time to relearn the cuisine he grew up eating, he’s the executive chef at Filipino restaurants Romulo Café and Kasa & Kin in London.

Get in touch

Please sign in or register to send a comment to Great British Chefs.