Ube Turon features ube halaya and saba bananas wrapped in thin lumpia wrappers, deep-fried, and coated with a thin caramel layer. With just a simple addition, this turon takes on a whole new level of deliciousness.
Everyone loves the unique taste of ube (purple yam), making it a delicious twist to the beloved Filipino street food, Turon with Langka (Banana Spring Rolls).
For more flavorful options, don't miss out on other lumpia varieties, such as Lumpiang Shanghai (Fried Spring Rolls), Lumpiang Gulay (Fried Vegetable Spring Rolls), or Lumpiang Sariwa (Fresh Spring Rolls).
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Ingredients you'll need
Notes and substitutions
- Saba bananas: Ripe saba bananas make the best turon. If you can't find fresh saba bananas, frozen ones also work great. You can use ripe Burro bananas or plantains as suitable alternatives. Look for firmer varieties that hold up well to cooking.
- Ube Halaya (Purple Yam Jam): A creamy dessert made from mashed purple yam, coconut milk, and sugar. You can use either homemade ube halaya or store-bought versions.
- Spring roll wrappers: If lumpia wrappers are unavailable, spring roll wrappers are the best substitute. These are made from wheat flour and come in different sizes. Avoid using egg roll wrappers as they are thicker and less crispy.
How to make this recipe
Step 1: Slice the bananas lengthwise into 4 pieces to create thin, perfectly sized banana slices for turon.
Step 2: Transfer the ube halaya to a piping bag or a resealable bag, tie it securely, and cut a small opening of about ½ inch to make spreading easier.
Alternatively, you can simply scoop the ube halaya and spread it over the banana slices.
Step 3: Peel the wrappers carefully, one at a time. They dry up quickly, so work fast or cover them with a damp paper towel.
Set the wrapper in a diamond shape (if using squares), then put a slice of banana and a little less than a tablespoon of ube halaya at the lower part of the wrapper, slightly above the edge.
Step 4: Fold the bottom of the wrapper over the banana and ube halaya, then tuck in the sides.
Step 5: Roll it up, then use eggwash (beaten egg with some water) to seal the top corner. Alternatively, you can use a dab of water (or with cornstarch) to seal it, depending on the type of wrapper.
Wrap the remaining bananas and fry them right away to avoid getting soggy. You can also freeze them for later.
Step 6: Set a skillet or wok over medium-high heat with enough oil to mostly submerge the turon. Test the oil's readiness by dipping a chopstick or a wooden spoon into it - bubbles should form around it instantly. Then, add the turon to the hot oil.
Step 7: Fry the turon for 2-3 minutes until they turn light golden brown, flipping halfway through. Sprinkle some sugar over each turon at this time.
Do not add the sugar too soon, as it may caramelize quickly and leave the turon wrappers undercooked and less crispy.
Step 8: Flip and move the turon pieces continuously until the sugar has completely caramelized, ensuring even caramelization and preventing burning.
Step 9: Drain the turon on a wire rack to maintain their crispiness.
Serve Ube Turon immediately after frying. Store it uncovered to keep it crispy and prevent the caramel from melting. Enjoy!
Recipe FAQs
Ube, or purple yam, has a unique and distinct flavor. When cooked, it becomes soft and creamy with a slight sweetness and a nutty taste.
Its flavor is mild, with an aroma often compared to a blend of vanilla and coconut. This subtle taste makes ube a beloved ingredient in various Filipino desserts.
Turon might turn out soggy if the heat is too high, causing the outside to brown quickly while the layers of lumpia wrappers inside remain undercooked.
To avoid this, give the turon enough time to cook and crisp up fully. Ensure the filling is not too moist, which can also contribute to the sogginess.
More about Turon (Banana Spring Rolls)
Here are more frequently asked questions about Turon (Banana Spring Rolls), including extra tips, troubleshooting, and other information.
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📖 Recipe
Ube Turon
Equipment
- Wok or Skillet
Ingredients
- 5 ripe saba bananas, sliced into 4, lengthwised (see note)
- 1 cup ube halaya or more (see note)
- 20 lumpia or spring roll wrappers (see note)
- egg, for sealing sub: water (or with cornstarch)
- ½ cup granulated sugar sub: brown sugar
- Neutral oil (for frying)
Instructions
- Slice the bananas lengthwise into 4 pieces to create thin, perfectly sized banana slices for turon.
- Transfer the ube halaya to a piping bag or a resealable bag, tie it securely, and cut a small opening of about ½ inch to make spreading easier.Alternatively, you can simply scoop the ube halaya and spread it over the banana slices.
- Peel the wrappers carefully, one at a time. They dry up quickly, so work fast or cover them with a damp paper towel.Set the wrapper in a diamond shape (if using squares), then put a slice of banana and a little less than a tablespoon of ube halaya at the lower part of the wrapper, slightly above the edge.
- Fold the bottom of the wrapper over the banana and ube halaya, then tuck in the sides.
- Roll it up, then use eggwash (beaten egg with some water) to seal the top corner. Alternatively, you can use a dab of water (or cornstarch) to seal it, depending on the type of wrapper.
- Wrap the remaining bananas and fry them right away to avoid getting soggy. You can also freeze them for later.
- Set a skillet or wok over medium-high heat with enough oil to mostly submerge the turon. Test the oil's readiness by dipping a chopstick or a wooden spoon into it - bubbles should form around it instantly. Then, add the turon to the hot oil.
- Fry the turon for 2-3 minutes until they turn light golden brown, flipping halfway through. Sprinkle some sugar over each turon. Do not add the sugar too soon, as it may caramelize quickly and leave the turon wrappers undercooked and less crispy.
- Flip and move the turon pieces continuously until the sugar has completely caramelized, ensuring even caramelization and preventing burning.
- Drain the turon on a wire rack to maintain their crispiness. Serve immediately and enjoy!
Notes
- Saba bananas: Ripe saba bananas make the best turon. If you can't find fresh saba bananas, frozen ones also work great. You can use ripe Burro bananas or plantains as suitable alternatives. Look for firmer varieties that hold up well to cooking.
- Ube Halaya (Purple Yam Jam): A creamy dessert made from mashed purple yam, coconut milk, and sugar. You can use either homemade ube halaya or store-bought versions.
- Lumpia wrappers: If lumpia wrappers are unavailable, spring roll wrappers are the best substitute. These are made from wheat flour and come in different sizes. Avoid using egg roll wrappers as they are thicker and less crispy.
Ryan
Yummy!!!!
Nora Rey
Thank you! Ube really does add a yummy twist to the classic turon. Hope you get to try making it yourself! 😊🍠🍌
Christine
Ube is my favorite! I have to make to make this. When is the perfect time to add the sugar without burning them?
Nora Rey
So glad to hear you're a fan of ube! It's best to sprinkle the sugar when the turon is starting to brown to make sure it's crisp all the way through. Keep an eye on it after adding the sugar, as it caramelizes really fast. Enjoy! 🍠🍌