Follow these simple step-by-step instructions to create your own batch of quick turon with caramel drizzle. This recipe is designed to be easy and efficient, perfect for beginner cooks and busy individuals alike.

1. Prepare the Bananas: Begin by peeling the saba bananas. Once peeled, slice each banana lengthwise into two halves. If your bananas are particularly thick, you can slice them into quarters to ensure they cook through evenly and fit nicely into the spring roll wrappers.
2. Coat in Brown Sugar: Place the sliced bananas in a shallow dish or plate. Sprinkle the brown sugar evenly over the banana slices, ensuring each piece is well coated. The brown sugar will not only sweeten the bananas but also create a delicious caramelized layer during frying.
3. Assemble the Turon: Lay a spring roll wrapper on a clean, flat surface, positioning it like a diamond with one point facing towards you. Place a brown sugar-coated banana slice near the bottom point of the wrapper. Fold the bottom point over the banana, then fold in the left and right points of the wrapper, similar to wrapping a burrito. Roll the turon tightly upwards to enclose the banana completely, sealing the edge with a little water if needed to ensure it stays closed during frying. Repeat this process with the remaining banana slices and wrappers.
4. Fry the Turon: Heat the cooking oil in a deep frying pan or wok over medium heat. The oil should be hot enough for frying, but not smoking. To test if the oil is ready, you can carefully drop a tiny piece of wrapper into the oil; if it sizzles and browns quickly, the oil is ready. Gently place the assembled turon into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary to maintain the oil temperature and ensure even cooking. Fry for about 2-3 minutes per side, or until the turon are golden brown and crispy on all sides.
5. Drain Excess Oil: Once the turon are golden brown and crispy, carefully remove them from the hot oil using a slotted spoon or tongs. Place the fried turon on a plate lined with paper towels to drain any excess oil. This step is crucial for achieving crispy turon that are not greasy.
6. Make the Caramel Drizzle: While the turon are cooling slightly, prepare the caramel drizzle. In a medium saucepan, combine the granulated sugar and heat over medium heat. Do not stir the sugar initially; allow it to melt undisturbed. As the sugar melts, it will start to turn golden brown around the edges. Once most of the sugar is melted and golden, you can gently swirl the pan to ensure even caramelization. Continue cooking until the sugar is a deep amber color – this is crucial for a rich caramel flavor. Be careful not to burn the sugar, as it will become bitter.
7. Add Butter and Cream: Once the sugar is caramelized, remove the saucepan from the heat. Immediately add the unsalted butter and stir until it is completely melted and incorporated into the caramelized sugar. Be careful as the mixture may bubble up when you add the butter. Gradually pour in the heavy cream while stirring continuously. The mixture may seize up slightly at first, but keep stirring over low heat until the caramel sauce becomes smooth and creamy. Stir in a pinch of salt to balance the sweetness.
8. Drizzle and Serve: Arrange the fried turon on a serving plate. Generously drizzle the warm caramel sauce over the turon. Serve immediately while the turon are still warm and crispy and the caramel is gooey and delicious. You can serve them as is, or with a scoop of vanilla ice cream for an extra indulgent treat.