Crispy Air-Fryer Turon with Caramelized Banana and Jackfruit Step-by-step instructions

Before you start

Before you start, make sure the saba bananas are ripe but firm. If using frozen jackfruit, thaw and drain it thoroughly. Set up a small bowl of water for sealing the wrappers. Have the melted butter and brown sugar ready for brushing and dusting.

Preheat the air fryer to 380°F (193°C) so it’s hot when the rolls are ready. Line a plate with paper towels if you plan to drain any excess butter, though the air fryer typically leaves the rolls crisp without needing extra draining.

Instructions

Filling and Wrapping

1. 1Prepare the Filling
   Halve the ripe saba bananas lengthwise. In a bowl, toss the banana halves with the sweet jackfruit strips and dark muscovado sugar until the fruit is evenly coated.
   Look for The sugar clings to the fruit, creating a glossy coating.
   Tip Use ripe but firm saba bananas so they hold their shape during wrapping.
2. 2Wrap the Turon
   Lay a lumpia wrapper on a clean surface with a corner pointing toward you. Place a banana half and a few jackfruit strips near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water.
   Look for The rolls are tight and sealed, with no gaps.
   Tip Keep the wrapper taut as you roll to prevent air pockets.

The filling should be evenly coated in sugar, and the rolls should be tight and sealed. The wrappers should be smooth and free of tears. If any sugar spills out, wipe the surfaces clean to prevent burning later.

Coating and Air-Frying

3. 3Brush and Dust
   Brush each turon roll with melted butter, then dust generously with brown sugar on all sides.
   Look for The rolls look glossy and lightly coated in sugar.
   Tip Use a pastry brush to apply an even layer of butter.
4. 4Air-Fry Until Golden
   Preheat the air fryer to 380°F (193°C). Place the turon rolls in a single layer in the air fryer basket, leaving space between them. Air-fry for 9 minutes, turning halfway through, until the sugar melts and forms a crackling caramel shell.
   Look for The exterior turns deep golden brown and crisp.
   Tip Work in batches if needed to avoid overcrowding.

The rolls are glossy with butter and sugar. During air-frying, they will turn golden brown and the sugar will bubble and caramelize. The kitchen will smell sweet and nutty. By the end, the shells should be hard and crackly.

Finishing and Serving

5. 5Drizzle and Serve
   Transfer the hot turon to a plate. Drizzle with salted caramel and serve immediately while the shell is shatteringly crisp.
   Look for The caramel hardens slightly on the hot turon.
   Tip Serve right away for the best crunch.

The turon should be deeply golden and shatter when bitten. The caramel drizzle adds a glossy finish and a salty-sweet contrast. Serve immediately to enjoy the full crunch. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is overfilling the wrappers, which causes them to burst during cooking. Keep the filling modest — about a tablespoon of fruit per roll. Another issue is not sealing the wrappers tightly; use a little water to secure the edges.

Also, avoid overcrowding the air fryer basket; the rolls need space for hot air to circulate. If the sugar burns, reduce the temperature slightly or check the rolls halfway through. Finally, don’t skip the butter — it helps the sugar adhere and promotes even browning.

How to tell it’s done

The turon is done when the exterior is deep golden brown, glossy, and firm to the touch. The sugar should have melted into a shiny, crackling shell that sounds crisp when gently tapped.

If you’re unsure, you can break one open — the banana should be tender and the jackfruit warm.

There is no protein in this recipe, so the visual and textural cues are the best indicators. Let the rolls cool for a minute or two before serving, as the caramel can be very hot.