There's something about Ube Turon that makes it impossible to stop at one. Maybe it's the crispy wrapper giving way to warm, sweet banana and creamy ube. Or the fact that it's familiar (classic turon) but different (hello, purple yam).
My kids request minatamis na saging constantly, but when I only had two bananas left, I switched things up with ube turon instead. Those two bananas turned into eight crispy spring rolls that didn't last long. Now they ask for these just as often. I keep ube halaya stocked in the freezer specifically for quick snacks like this - it's that good.
If you love Filipino fried snacks, my kamote cue is another easy one, caramelized sweet potatoes on a skewer, ready in minutes.
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Why You'll Love It
- Crispy meets creamy - Golden, crunchy wrapper with sweet banana and smooth ube filling
- Uses leftovers - Perfect way to use up bananas and ube halaya from your freezer
- Actually easy - Simple wrapping technique, straightforward frying, ready in 30 minutes
- Kids and adults love it - Sweet, familiar, and fun to eat
- Make-ahead friendly - Wrap them, freeze them, fry whenever you want
- Customizable - Add cheese, jackfruit, or mango for different flavor twists
Ingredients You'll Need
- Saba bananas - These sweet, starchy bananas are traditional for turon. They hold their shape when fried and don't get mushy. If you can't find saba, use ripe (but not overripe) plantains or burro bananas. Avoid regular Cavendish bananas - they're too soft.
- Ube halaya - I always use homemade ube halaya because I can control the sweetness. Store-bought works fine, but it's usually sweeter and sometimes more watery. Keep it in the freezer and it's always ready for recipes like this. If you're new to ube, my guide to what ube is and how to use it breaks down every form so you know exactly what you're working with.
- Spring roll wrappers - Lumpia wrappers are thinner and crispier than egg roll wrappers. You want the thin ones. Keep unused wrappers covered with a damp cloth while you work - they dry out fast and will crack when you try to roll them.
- Brown sugar - Muscovado or dark brown sugar gives you that caramelized coating. White sugar works but won't have the same depth of flavor.
See recipe card for quantities.
Substitutions and Additions
- Plantains: If you can’t find saba bananas, plantains can be a good substitute as they have a similar texture and sweetness.
- White Sugar: Brown sugar is traditional, but white sugar can be used as a substitute for a slightly less rich flavor.
- Coconut Flakes: Add a sprinkle of shredded coconut inside the turon for a tropical twist.
- Jackfruit: Add a bit of sweetened jackfruit for a more traditional turon flavor that brings even more sweetness and texture.
How to Make Ube Turon
If you've made egg rolls before, wrapping ube turon will be very familiar. Here's how to do it:
- Peel the saba banana and cut it into quarters lengthwise.
- Place a spring roll wrapper on a flat surface with one corner pointing towards you. Position a banana quarter on this corner.
- Spoon about 2 teaspoons of ube halaya onto the banana.
- Sprinkle a teaspoon of brown sugar over the ube halaya.
- Fold the corner of the wrapper over the banana and ube, covering them completely.
- Fold in the left and right sides tightly to enclose the filling.
- Roll the wrapper up diagonally into a tight cylinder. Moisten the final corner with water to seal it.
- Fry until golden and crispy.
Rose's Tips
- Maintain oil temperature - Keep your oil between 350-375°F. Too hot and the wrappers burn before the inside heats through. Too cool and they get greasy and soggy. A thermometer helps, but if you don't have one, watch for steady bubbling around the turon.
- Don't overfill - More filling = more likely to burst during frying. Stick to 1-2 tablespoons of ube halaya per turon. You want a good ratio of filling to crispy wrapper, not an ube explosion.
- Seal with egg wash - Water doesn't hold as well. Beaten egg creates a strong seal that prevents filling from leaking out. Brush it on generously at the final corner and press firmly.
- Keep wrappers covered - Spring roll wrappers dry out incredibly fast. Cover your stack with a damp cloth or paper towel while you work. Dry wrappers crack when you try to roll them.
- Roll tightly - Loose rolls let oil seep inside and make the filling soggy. Wrap snugly around the filling, then seal.
- Don't overcrowd the pan - This drops the oil temperature and makes everything greasy. Fry 2-4 turon at a time depending on your pan size. Give them space to cook evenly.
- Use fresh (not overripe) bananas - Overripe bananas turn mushy when fried. You want bananas that are ripe enough to be sweet but still firm enough to hold their shape.
- Piping bag trick - Transfer ube halaya to a piping bag or zip-top bag with the corner cut off. Makes spreading way easier and less messy than using a spoon.
Variations To Try
- Ube Cheese Turon - Add a slice of cheddar cheese on top of the ube before rolling. The salty cheese balances the sweet ube perfectly. This is super popular and honestly might be better than the original.
- With Jackfruit (Langka) - Add a strip of sweetened jackfruit alongside the banana for traditional turon flavor with an ube twist.
- Ube Mango Turon - Add a thin slice of ripe mango with the banana and ube for a tropical version.
- With Coconut - Sprinkle shredded coconut over the ube before rolling for extra texture and flavor.
- Chocolate Ube Turon - Spread a thin layer of Nutella or chocolate spread before adding the ube for a richer dessert.
- Ube Malagkit Turon - Some recipes use glutinous rice (malagkit) mixed with ube for a chewier filling. Cook sticky rice, mix with ube halaya, cool completely, then use as filling.
Air Fryer Method
- Brush turon with oil - Coat all sides lightly with cooking oil or spray with cooking spray.
- Air fry at 375°F - Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Note: Air-fried turon won't have the same caramelization as deep-fried, but they're still delicious and use way less oil.
Storage & Make-Ahead
- Make-ahead (before frying): Wrap the turon completely, place them in a single layer on a baking sheet, and freeze until solid (about 2 hours). Transfer frozen turon to a zip-top bag or airtight container. They'll keep for up to 3 months. Fry straight from frozen - no need to thaw. Just add 1-2 minutes to the cooking time.
- Storage (after frying): Store leftover fried turon at room temperature in a container that allows some air circulation - not a sealed plastic container. A paper-lined box or basket works well. They'll stay crispier at room temperature than in the fridge.
- Don't refrigerate fried turon - The fridge makes the wrappers soggy. Room temperature is better if you're eating them within a day.
- Reheating: Reheat in a toaster oven or regular oven at 350°F for 5-7 minutes to restore some crispiness. Microwave works if you're in a hurry, but they won't be as crispy.
- Best eaten fresh: Turon is definitely best the day you fry it. The wrappers lose their crunch over time, so plan to eat them within 24 hours for optimal texture.
Serving Suggestions
Serve ube turon warm on its own, or try these pairings:
- With hot coffee or tea for afternoon merienda
- With vanilla or ube ice cream on top
- Drizzled with caramel or chocolate sauce
- Alongside taho or champorado for breakfast
Make it Extra Crispy!
For an extra crispy and caramelized turon, lightly brush the outside of each wrapped roll with a mixture of water and brown sugar before frying. This will give your turon a deliciously sweet and crunchy coating.
Recipe FAQ
Yes, you can! After wrapping the turon, freeze them on a baking sheet until solid, then transfer to a Ziploc bag or vacuum-seal bag for storage. Fry them straight from the freezer when ready to enjoy.
While traditionally fried for a crispy texture, you can also bake turon. Brush them with oil or melted butter and bake at 375°F (190°C) until golden brown, turning halfway through.
Turon is a Filipino snack made from sweet bananas (often saba) and sometimes jackfruit, wrapped in a spring roll wrapper and fried, while lumpia is a Filipino spring roll that is typically savory.
Soggy turon can occur if the oil is not hot enough or if you use too much sugar, which can cause the wrapper to absorb moisture.
Saba bananas are traditionally used for turon, as they have the perfect balance of sweetness and starchiness for frying.
Yes! You can freeze turon before frying. Just wrap it tightly in plastic and store it in the freezer. Fry it directly from the freezer when ready to serve.
More Filipino Dessert Recipes
More No- Bake Dessert Recipes To Try
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Crispy Ube Turon (Filipino Ube Banana Spring Rolls)
Equipment
- 1 frying pan or wok
Ingredients
- 2 Saba banana sliced length-wise into 4
- 8 sheets Spring Roll wrappers or lumpia wrappers
- ¼ cup Brown sugar or muscovado sugar
- ½ cup Ube Halaya or Ube Jam
- 1 cup cooking oil
Instructions
- Peel the saba banana and cut it into quarters lengthwise.
- Place a spring roll wrapper on a flat surface with one corner pointing towards you. Position a banana quarter on this corner.8 sheets Spring Roll wrappers or lumpia wrappers, 2 Saba banana
- Spoon about 1 tablespoon of ube halaya onto the banana. Add more to your liking.½ cup Ube Halaya or Ube Jam
- Sprinkle a teaspoon of brown sugar over the ube halaya.¼ cup Brown sugar or muscovado sugar
- Fold the corner of the wrapper over the banana and ube, covering them completely.
- Fold in the left and right sides tightly to enclose the filling.
- Roll the wrapper up diagonally into a tight cylinder. Moisten the final corner with water to seal it.
- Pour cooking oil into a pan or wok to about 1 inch deep. Heat to 350-375°F (use a thermometer if you have one - this temperature is key for crispy turon). To test without a thermometer, stick a wooden chopstick in the oil - it should bubble steadily but not violently.1 cup cooking oil
- Working in batches (don't overcrowd the pan), carefully add the turon to the hot oil. Fry for 2-3 minutes per side, turning occasionally, until golden brown and crispy all over. The wrappers should be evenly golden, not pale.
- Remove turon from oil and place on a wire rack or paper towel-lined plate to drain excess oil. Let cool for 2-3 minutes before eating - the filling gets very hot. Serve warm.
- After frying the turon until almost done, sprinkle 2-3 tablespoons of brown sugar into the oil around them. The sugar will melt and create a glossy, caramelized coating on the wrappers. Work quickly and watch carefully - the sugar can burn fast.
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Notes
- Use fresh saba bananas for the best sweetness and texture. Overripe bananas might make the turon too mushy.
- Don’t overstuff the wrappers—this can cause the turon to burst open while frying.
- Fry at medium heat to get a golden brown crisp without burning the wrappers.
- If you have leftover ube halaya, you can use it in other desserts like ube ice cream or ube cheesecake.
- Seal the wrappers tightly to prevent the filling from spilling out while frying.
