Turon is often sought after for its filling, but much of the sweet banana spring roll’s appeal can be attributed to its wrapper. This sweet lumpia wrappers recipe, inspired by Buñuelos de Rodilla or Mexican "Christmas fritters", or disc-like sheets of fried pastry coated in sugar and assorted spices is made to honor the simple yet satisfying crispiness that wrappers can bring. Take it to the next level with a generous drizzling of coconut jam, a.k.a. latik. Sweet yet complex and uniquely tangy, it really brings the Filipino theme forward.
- 12 large lumpia wrappers
- ½ cup dark brown sugar
- ¼ cup butter, melted
- neutral oil, for frying
- coco jam or latik, for serving
Separate the lumpia wrappers and make four 3-layered disks.
Brush the surfaces of the wrapper with melted butter and sprinkle over brown sugar, making sure each piece is evenly coated.
Heat oil in a large skillet until it reaches 350F.
Fry each sugared piece of lumpia wrapper until crisp and golden, about 30 secs to 1 min.
Remove from the oil and drain on a paper towel or lined rack tray.
Drizzle with latik on top and add fruits or any topping of your choice. Serve immediately.