Turon

Peel the saba bananas and slice each one lengthwise in half, then sprinkle brown sugar generously over all the cut surfaces and set aside to allow the sugar to begin absorbing.

Lay a lumpia wrapper flat on a clean surface in a diamond orientation and place one sugar-coated banana slice near the bottom edge of the wrapper.

Sprinkle an additional pinch of brown sugar over the banana, then fold the bottom corner of the wrapper up over the filling, fold in the sides, and roll tightly to form a compact cylinder, sealing the tip with a small dab of water.

Repeat the wrapping process with the remaining banana slices and wrappers, keeping the finished rolls covered with a damp cloth to prevent drying.

Pour cooking oil into a deep skillet or wok to a depth of about 2 inches and heat over medium flame until the oil reaches approximately 350°F (175°C).

Carefully lower the turon rolls into the hot oil in batches, frying and turning occasionally until the wrappers turn golden brown and crisp, about 3 to 4 minutes per batch.

While the last batch is frying, sprinkle brown sugar directly into the oil around the turon and allow it to melt and caramelize, then roll the turon in the liquid caramel to coat the exterior with a glossy amber glaze.

Remove the finished turon with a slotted spoon and place on a wire rack or plate lined with paper towels to drain briefly before serving warm.