Chocnut Turon

Upgrade your typical Turon with our recipe today – a fusion of classic flavours and irresistible crunch that will leave you wanting more! Chocnut Turon is a Filipino snack made by wrapping sliced bananas in spring roll wrapper with Chocnut, then deep-frying until crispy. Yum!

Chocnut Turon is a sweet and delicious Filipino snack that is made from Saba Bananas and Chocnut, a popular chocolate and peanut candy that is widely available in the Philippines. A spin on classic street food Turon that is enjoyed by many Filipinos, both young and old.

Chocnut probably is one of the most popular sweets from my home country, if America has Hershey’s, the Swiss have Toblerone and Japan has Meiji then Chocnut is what we have in Philippines. Chocnut is not just your usual chocolate, it tastes similar to Reese’s but totally different manufacturing process. Chocnut is made by combining roasted and ground peanuts with cocoa powder and sugar to create a that creamy, nutty and fine powdery texture. The mixture is then shaped into small bars then wrapped.

Saba bananas on the other hand is a type of plantain that is a common ingredient in the Philippine cuisine. Typically used on desserts and sweet stews this banana has a white and dense flesh, with a starchy consistency, though it is not as firm as a plantain. Saba bananas offer a rich flavour profile, developing a taste somewhat like a sweet potato when cooked. When ripe they are slightly sweet with hints of citrus and peach. It has also high tolerance with heat so it is popularly used in many cooked dishes.

Today we are making a twist to the tried and tested classic, the turon. To make this we have to start by first peeling and slicing the saba bananas. The slices are then wrapped in a wrapper, which is typically made from spring roll wrappers. Inside the wrapper, a piece of Chocnut is placed along with the plantain slice. The wrapper is then tightly rolled and sealed to enclose the filling. The rolls are then deep-fried in an oil with melted brown sugar until they are golden brown and crispy.

Chocnut Turon is a perfect combination of sweet and savory flavours. The saba banana provide a natural sweetness that is balanced out by the rich and creamy Chocnut. The deep-frying process also adds a crispy texture to the dish that is irresistible. The dish is best served warm, and it is often coated with caramelised brown sugar or garnished with powdered sugar or caramel sauce to add an extra layer of sweetness.

This dish is a perfect example of how Filipinos are very creative in terms of cuisine and they are always coming up with new ways to combine different ingredients to create unique and delicious dishes. Chocnut Turon is one such dish that showcases the creativity and ingenuity of Filipino cooks. The combination of sweet and savory flavours, the crispy texture, and the rich and creamy Chocnut make this dish a true culinary masterpiece.

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Chocnut Turon

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 8 1x
  • Category: Snack
  • Cuisine: Filipino

Description Turon is a Filipino snack made by wrapping sliced bananas in spring roll wrapper with Chocnut, then deep-frying until crispy. Yum!


Units Scale
  • 8 pcs saba bananas
  • 8 pcs chocnut
  • 8 pcs spring roll wrapper
  • 1 cup brown sugar
  • vegetable oil
  • toasted sesame seeds, to garnish (optional)


  1. Cut a peeled saba banana lengthwise in half.
  2. Roll the sliced bananas in brown sugar to coat them lightly with brown sugar, set aside coated bananas.
  3. Lay down the spring roll wrapper then place half of the saba banana, 1 chocnut then the other half of the saba banana. Start rolling the wrapper until halfway, fold the left and right edges, continue rolling then secure it on the other end by damping it with water. Set it aside.
  4. In a wok pour enough oil for deep frying, then add remaining brown sugar. Heat oil in medium heat and once the brown sugar melts and rises to the top carefully place the wrapped bananas.
  5. Deep fry chocnut turon until it turns golden brown and coated with the melted sugar.
  6. Remove from wok, drain excess oil then serve.

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