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. More than an armor that encases its fruit interior, it’s a crisp, crackly treat with the depth of burnt sugar from the melted sugar granules staining its surface. Better yet, drop the fruit and bump up that sugary-crunchy sensation a ton; you get a one-of-a-kind treat that can totally stand on its own.
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.