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Turrones de Manila, Vanilla Gelato Spazzacamino

Turrones de Manila, Vanilla Gelato Spazzacamino


  • 8 pcs saba
  • 10 pcs lumpia wrapper rectangular spring roll wrappers, quartered
  • 1 ½ cups langka (fresh or bottled jackfruit sliced into 1/4 –inch strips
  • 2 tbsp MAYA All-Purpose Flour or MAYA Cornstarch dissolved in 1/4 cup water
  • oil for deep-frying
  • 1 ½ cups white sugar
  • 1/2 gal vanilla ice cream
  • dash whiskey
  • coffee powder for dusting gelato


  1. Peel and slice each banana lengthwise into 6 strips.

  2. On each piece of the cut spring roll wrapper, arrange 1 banana strip with 1 or 2 strips of jackfruit on one side. Roll into small cylinders and seal the end of the wrapper with a little flour or cornstarch dissolved in water.

  3. In a preheated pot with oil, deep-fry rolls over medium heat, tossing continuously while sprinkling with the sugar, a little at a time. This will coat each roll with caramelized sugar.
  4. Place cooked turron on a tray rack to cool and drain excess oil. Allow some space between pieces to prevent them from sticking together, .

  5. Serve with Vanilla Gelato spiked with Whisky and Coffee Powder.