Ube turon is a simple twist on classic banana turon.
It's made with saba bananas and ube halaya, wrapped and fried until crisp with a light caramel coating.
The ube adds a little extra flavor and color, but it's still mostly like the classic banana turon.
If you already like turon, this is an easy one to try.
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Ingredients You'll Need
Notes and Substitutions
- Saba bananas: Use ripe bananas so they're sweeter. Frozen saba, plantains, or other firm bananas also work.
- Ube halaya (purple yam jam): A sweet, thick ube spread made with mashed ube, coconut milk, and condensed milk or sugar. You can use homemade or store-bought.
- Lumpia wrappers: Best for a thin, crisp texture. Spring roll wrappers work too. Avoid egg roll wrappers - they're thicker and won't get as crisp.
How to Make Ube Turon (Step-by-Step)
Step 1: Prep the bananas
Slice 5 saba bananas lengthwise into 3-4 pieces each.
Step 2: Wrap
Separate the wrappers one at a time. Keep the rest covered with a damp paper towel so they don't dry out.
Lay a wrapper in a diamond shape.
Place a banana slice and about 1 tablespoon of ube halaya near the bottom, slightly above the edge. You can spoon it on or pipe it for easier spreading.
Fold the bottom over the banana and ube, then tuck in both sides.
Roll it up, then seal the edge with water or an egg wash (beaten egg with water). Repeat with the remaining pieces.
Fry right away so they don't get soggy, or freeze for later.
Step 3: Fry
Heat about 1 inch of oil in a pan over medium heat. Once hot, add the turon.
Fry until lightly golden, turning as needed.
Lower the heat slightly, then sprinkle in the sugar.
Keep turning until the sugar melts and coats the turon. Cook until deep golden and crisp.
Step 7: Drain
Transfer the turon to a rack to drain.
Serve your ube turon while still warm and crisp. Enjoy!
Tips for the Best Ube Turon
- Use ripe bananas so they're sweeter.
- Don't add too much ube - about 1 tablespoon is enough so it doesn't leak out.
- Roll tightly so they stay sealed while frying.
- Fry in batches so they turn crisp, not greasy.
- Add the sugar once they start to brown so it melts evenly and doesn't burn.
- Don't rush the frying - medium heat helps it stay crisp longer.
How to Store and Reheat
- Store: Best eaten fresh. Refrigerate leftovers for up to 2-3 days.
- Freeze: Wrap and freeze before frying. Fry straight from frozen when ready.
- Reheat: Heat at 350°F until crisp. Avoid the microwave.
Recipe FAQs
Ube turon is a version of banana turon with ube halaya added. It's wrapped and fried until crisp with a caramel coating.
You can, but saba bananas are best. They hold up better and don't get too soft when fried.
Ube halaya is a thick, sweet ube spread usually made with mashed ube, sugar, and coconut milk.
This usually happens if the oil is too hot or the pan is crowded. Fry in batches and don't rush it.
Too much ube or loose wrapping can cause this. Use about 1 tablespoon and roll tightly.
If you want to learn more, I have another post with more turon FAQs you can check out.
More Lumpia to Try
- Turones de mani: Sweet lumpia filled with crushed peanuts and sugar.
- Cheese lumpia: Filled with cheese and fried until crisp.
- Lumpiang shanghai: Crispy spring rolls with ground pork and vegetables.
- Lumpiang gulay: Fried vegetable lumpia with a garlic-vinegar dip.
- Lumpiang ubod: Fresh rolls with heart of palm, shrimp, pork, and vegetables.
- Lumpiang sariwa: Fresh rolls with sautéed vegetables, topped with a sweet garlic sauce.
- Lumpiang togue: Fried lumpia filled mostly with bean sprouts.
- Lumpiang bangus: Filled with deboned milkfish and fried until crisp.
- Lumpiang hubad: The filling served without the wrapper.
Other Merienda Recipes You May Like
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📖 Recipe
Ube Turon (Banana Lumpia with Ube Halaya)
Equipment
- Wide pan or pot
Ingredients
- 5 ripe saba bananas sliced lengthwise
- 1 cup ube halaya
- 20 lumpia (or spring roll wrappers)
- ½ cup sugar
- Egg (for sealing) optional
- Neutral oil (for frying)
Instructions
- Slice the bananas lengthwise into 3-4 pieces each.
- Place a banana slice on a wrapper and add about 1 tablespoon ube halaya.
- Roll tightly and seal the edge with water or egg wash.
- Heat about 1 inch of oil over medium heat. Once hot, add the turon.
- Fry for 2-3 minutes, turning, until lightly golden.
- Lower the heat slightly, add the sugar, and keep turning until coated and crisp.
- Transfer to a rack or paper towels to drain.
- Serve warm while still crisp.
Notes
- Saba bananas: Use ripe bananas so they're sweeter. Frozen saba, plantains, or other firm bananas also work.
- Ube halaya (purple yam jam): You can use homemade or store-bought.
- Lumpia wrappers: Best for a thin, crisp texture. Spring roll wrappers work too. Avoid egg roll wrappers - they're thicker and won't get as crisp.
- Use ripe bananas so they're sweeter.
- Don't add too much ube - about 1 tablespoon is enough so it doesn't leak out.
- Roll tightly so they stay sealed while frying.
- Fry in batches so they turn crisp, not greasy.
- Add the sugar once they start to brown so it melts evenly and doesn't burn.
- Don't rush the frying - medium heat helps it stay crisp longer.
- Storage: Best eaten fresh. Refrigerate leftovers up to 2-3 days.
- Freeze: Wrap and freeze before frying. Fry straight from frozen when ready.
- Reheat: Reheat at 350°F until crisp. Avoid the microwave.
Ryan says
Yummy!!!!
Nora Rey says
Thank you! Ube really does add a yummy twist to the classic turon. Hope you get to try making it yourself! 😊🍠🍌
Christine says
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 says
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! 🍠🍌