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Here’s what you’ll need to create these delightful Sticky Rice Turon:

For the Sticky Rice Filling:

1 cup Glutinous Rice (Sweet Rice or Malagkit): This is the star ingredient! Make sure to use glutinous rice, also known as sweet rice or malagkit. It’s what gives the turon its signature chewy texture.
1 ½ cups Water: For cooking the sticky rice.
½ cup Granulated Sugar: To sweeten the sticky rice filling. You can adjust this to your preference.
¼ teaspoon Salt: Enhances the sweetness and balances the flavors.
1 teaspoon Vanilla Extract (Optional): Adds a touch of warmth and aroma to the rice filling.

For the Turon Assembly:

6–8 pieces Saba Bananas (or Plantains), ripe but firm: Saba bananas are traditionally used for turon. They are shorter, thicker, and starchier than regular bananas, holding their shape well during frying. If you can’t find saba bananas, you can use ripe but firm plantains as a substitute.
1 cup Brown Sugar: For coating the turon and creating that delicious caramelized crust. Use dark or light brown sugar, depending on your preference for molasses flavor.
1 package Spring Roll Wrappers (Lumpia Wrappers): You’ll need spring roll wrappers, also known as lumpia wrappers. These are thin sheets of dough that become incredibly crispy when fried. Look for them in the frozen section of Asian supermarkets or well-stocked grocery stores. Thaw them completely before using.
Vegetable Oil, for deep frying: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for frying the turon.

Optional Ingredients for Extra Flavor:

Jackfruit (Langka), ripe and sliced (optional): For a more traditional turon flavor, you can add slices of ripe jackfruit along with the banana.
Sesame Seeds (optional): For sprinkling on top of the cooked turon for added flavor and visual appeal.
Cinnamon (optional): A pinch of cinnamon in the sticky rice filling can add warmth and spice.

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Follow these simple steps to create your own batch of irresistible Sticky Rice Turon:

Step 1: Prepare the Sticky Rice Filling

Rinse the Sticky Rice: In a fine-mesh sieve, rinse the glutinous rice under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from becoming too gummy.
Cook the Sticky Rice: In a medium saucepan, combine the rinsed glutinous rice, water, granulated sugar, and salt. Bring to a boil over medium-high heat.
Simmer and Cook: Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked through and sticky. Do not lift the lid while simmering to ensure the rice steams properly.
Fluff and Cool: Remove the pot from the heat and let it stand, covered, for another 5-10 minutes. Fluff the sticky rice gently with a fork. If using, stir in the vanilla extract. Allow the sticky rice filling to cool slightly before assembling the turon. This makes it easier to handle.

Step 2: Prepare the Bananas

Peel the Bananas: Peel the saba bananas (or plantains).
Slice the Bananas (Optional): You can either use the bananas whole or slice them lengthwise into halves or quarters, depending on your desired turon size. Slicing them will make them cook faster.

Step 3: Assemble the Sticky Rice Turon

Prepare Your Workspace: Lay out a clean, flat surface. Have your spring roll wrappers, cooked sticky rice filling, sliced bananas (and jackfruit, if using), and brown sugar ready. Keep a small bowl of water nearby to seal the wrappers.
Soften the Wrappers (If Necessary): If your spring roll wrappers are a little stiff, you can lightly dampen a clean kitchen towel and place it over the wrappers to soften them slightly. Be careful not to make them too wet, or they will become sticky and difficult to handle.
Assemble the Turon: Take one spring roll wrapper and place it on your workspace in a diamond shape (one point facing you).
Add Sticky Rice Filling: Spoon about 2-3 tablespoons of the cooled sticky rice filling onto the center of the wrapper, closer to the point facing you. Shape it slightly into a log or rectangle.
Add Banana (and Jackfruit, if using): Place a slice of banana (and jackfruit, if using) on top of the sticky rice filling.
Wrap the Turon:
- Fold the bottom point of the wrapper over the filling and tuck it snugly.
- Fold in the left and right sides of the wrapper towards the center.
- Roll the turon upwards tightly, like rolling a spring roll, until you reach the top point.
- Dab a little water on the top point of the wrapper to seal the turon firmly.
Repeat: Repeat steps 3-6 to assemble the remaining turon with the remaining ingredients.

Step 4: Fry the Sticky Rice Turon

Heat the Oil: In a deep frying pan or pot, heat about 2-3 inches of vegetable oil over medium heat. The oil is ready when a small piece of wrapper dropped into the oil sizzles and browns quickly.
Coat with Brown Sugar: Before frying, generously roll each assembled turon in brown sugar, ensuring all sides are coated. This is crucial for creating the caramelized crust.
Fry in Batches: Carefully place the brown sugar-coated turon in the hot oil in batches, being careful not to overcrowd the pan. Overcrowding can lower the oil temperature and result in soggy turon.
Fry Until Golden Brown and Crispy: Fry the turon for about 2-3 minutes per side, or until they are golden brown and crispy, and the sugar is caramelized. Turn them occasionally to ensure even cooking.
Drain Excess Oil: Remove the fried turon from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil.

Step 5: Serve and Enjoy!

Cool Slightly: Allow the Sticky Rice Turon to cool slightly before serving. They are best enjoyed warm when the wrapper is still crispy and the filling is still warm and gooey.
Serve and Garnish (Optional): Serve your delicious Sticky Rice Turon as a snack or dessert. You can sprinkle them with sesame seeds or dust them with powdered sugar for an extra touch.