I grew up watching my mother make turon in our kitchen. But it wasn't until I started cooking for my own family that I came up with this ube version. What makes this recipe special is how it takes our favorite ube halaya and turns it into crispy spring rolls that everyone loves.
The first time I made these for my kids' birthday party, my titas couldn't believe it wasn't the traditional banana filling. The purple center isn't just pretty, it's packed with that sweet ube flavor we Filipinos can't resist.
You know what's great about this recipe? It's actually easier to make than regular turon because you don't have to worry about ripening bananas. Just mix your ube filling, wrap it up, and fry until golden brown.
Whether you're craving something sweet or want to impress your family with a new twist on turon, this recipe is for you. And yes, it tastes even better with a scoop of vanilla ice cream on top!
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Why You'll Love This Recipe
- Perfectly crispy exterior with a creamy, purple yam filling
- Make-ahead friendly for parties and gatherings
- Customizable with various add-ins
- Great way to use leftover ube halaya
- Perfect balance of textures and sweetness
- Impressive presentation with minimal effort
Ingredients
The ingredients in this Ube Turon create the perfect flavor and texture combination. Ube provides the distinctive purple color and sweet, nutty flavor that makes this dessert uniquely Filipino. Condensed milk enhances the ube's sweetness while adding creaminess, and butter gives the filling a rich, smooth texture that melts in your mouth.
The spring roll wrappers create that essential crispy exterior that contrasts beautifully with the soft filling. The sugar used in frying caramelizes to create a delicate, sweet crunch. Optional add-ins like macapuno and langka add traditional Filipino flavors and interesting textural elements, while cheese creates a savory counterpoint to the sweetness when used.
Together, these ingredients transform a simple snack into a memorable dessert experience that honors Filipino culinary traditions.
For the Filling:
- 2 cups cooked/mashed ube (purple yam)
- ¼ cup sugar
- ¼ cup condensed milk
- ¼ cup butter
For Assembly and Frying:
- 10 pieces spring roll wrappers (lumpia wrapper), cut in half
- Vegetable oil for frying
- 2-3 tablespoons sugar for caramelization
Optional Add-ins:
- Macapuno strings (preserved young coconut)
- Langka (jackfruit strips)
- Quick-melt cheese
Equipment
- Medium saucepan - For cooking the ube mixture to the perfect consistency
- Fine mesh strainer - Helps achieve a smoother ube texture by removing any lumps
- Deep frying pan or wok (kawali) - Provides even heat distribution for perfect frying
- Candy/oil thermometer - Essential for maintaining the proper oil temperature
- Paper towels - For draining excess oil after frying
- Small bowl of water - Used for sealing the wrapper edges
- Wooden spoon - For stirring the ube mixture without damaging its texture
- Spider strainer or slotted spoon - For safely removing the turon from hot oil
How To Make
- Begin by melting butter in a medium saucepan over low heat (140°F/60°C). Add your condensed milk, sugar, and mashed ube, then stir continuously until everything is well combined. Cook this mixture for 5-10 minutes until it thickens nicely. For an extra smooth texture, you can press it through a fine-mesh strainer. Let this mixture cool completely before moving forward.
- While waiting for your ube mixture to cool, cut your spring roll wrappers in half diagonally. Once the filling has cooled, place about 1½ tablespoons of the ube mixture in the center of each wrapper. If you're using any add-ins like macapuno or langka, place them on top of the ube filling now.
- To wrap your turon, fold the bottom corner over the filling, then fold in both side corners. Roll everything upward tightly, making sure to keep the filling secure. When you reach the top corner, dab it with a little water to seal it closed. Repeat this process with all your wrappers.
- Now heat your vegetable oil in a deep frying pan or wok until it reaches 350°F (175°C). You can test if the oil is ready by dipping the handle of a wooden spoon in it – if small bubbles form around the handle, your oil is ready. Sprinkle 2-3 tablespoons of sugar over the surface of the oil.
- Carefully place your turon in the hot oil, working in batches to avoid overcrowding. Fry them for about 3-4 minutes per side until they turn a beautiful golden brown color. Keep the heat at medium to prevent the sugar from burning.
- Remove your turon with a slotted spoon or spider strainer and place them on paper towels to drain any excess oil. Let them cool for just a minute or two – they should still be warm when served.
- Serve your ube turon right away while they're still hot and crispy. You can enjoy them plain, drizzled with condensed milk, or with a scoop of vanilla ice cream on the side. For the best experience, eat them within a few hours of frying while the wrapper is still crispy.
Tips from Lola's Kitchen
- Allow the ube mixture to cool completely before wrapping to prevent the wrappers from tearing
- Don't overfill the wrappers - less is more for perfect turon!
- Keep unused wrappers covered with a damp cloth while working to prevent them from drying out
- Roll as tightly as possible to prevent oil from seeping into the filling
- Maintain oil temperature between 350-375°F (175-190°C) for the perfect crispy exterior
- Add sugar to oil in small batches to prevent burning
- For an extra professional touch, line up your turon in a row when frying for uniform browning
- Use fresh oil for best results - old oil can give an off flavor to the turon
- Fry in small batches to maintain oil temperature and ensure even cooking
Substitutions
- No ube available? Substitute with mashed purple sweet potato mixed with a drop of purple food coloring if needed
- Out of condensed milk? Use coconut cream mixed with 2 tablespoons of sugar instead
- No spring roll wrappers? Thin crepe wrappers can work in a pinch
- Need a vegan version? Use plant-based butter and coconut condensed milk
- Cutting sugar? Use monk fruit sweetener or stevia in the filling (note: you'll still need some sugar for caramelization)
- No butter? Coconut oil can be substituted, though it will change the flavor slightly
Troubleshooting
Wrapper Breaking During Rolling
- Make sure the filling is completely cooled before wrapping
- Don't overfill the wrappers - 1½ tablespoons is plenty
- Keep wrappers covered when not using to prevent drying
- If wrappers are already dry, lightly dampen with a wet paper towel
Oil Too Hot/Sugar Burning
- Maintain medium heat throughout the frying process
- Use a candy thermometer to keep temperature consistent
- Add sugar in smaller amounts rather than all at once
- If sugar starts to burn, carefully skim it off and add fresh sugar
Filling Leaking During Frying
- Double-check that all edges are properly sealed with water
- Roll tighter to prevent gaps
- Refrigerate assembled turon for 15 minutes before frying to help set
- Reduce filling amount if consistently having issues
Storage & Reheating
- Store unfried turon in an airtight container in the refrigerator, separated by wax paper (up to 24 hours)
- Freeze unfried turon for up to 1 month - do not thaw before frying, just add 1-2 minutes to frying time
- Fried turon is best eaten fresh but can be stored at room temperature for up to 6 hours
- To maintain crispiness, store fried turon in a paper-lined container rather than plastic
- Reheat in oven at 350°F (175°C) for 5-7 minutes for best texture restoration
- Air fryer reheating is excellent - 375°F (190°C) for 2-3 minutes will crisp them perfectly
- Avoid microwave reheating as it will make the wrapper soggy
FAQ
Can I make this ahead of time?
Yes! You can prepare and wrap the turon up to 24 hours in advance. Store unfried turon in the refrigerator, separated by wax paper. For best results, fry them just before serving.
Why is my turon not crispy?
The oil temperature might be too low. Maintain 350-375°F (175-190°C) for optimal crispiness. Also, make sure you're not overcrowding the pan, as this can lower oil temperature.
Can I use store-bought ube halaya?
Absolutely! Store-bought ube halaya works perfectly. Just adjust the sugar in the recipe according to how sweet your halaya already is. Some brands are sweeter than others.
How do I prevent the wrapper from getting soggy quickly?
Serve immediately after frying for the crispiest experience. If you need to store them, keep at room temperature in a paper-lined container that allows some air circulation rather than a sealed plastic container.
Can I air fry these instead of deep frying?
Yes! Air fry at 375°F (190°C) for 8-10 minutes, making sure to brush them with a little oil before cooking. They won't have quite the same caramelization as traditional deep-fried turon, but they'll still be delicious.
What's the best way to get uniform turon shapes?
Use a measuring spoon (1½ tablespoons) for consistent filling amounts, place the filling in the same position on each wrapper, and use the same folding technique for each one.
My ube filling is too runny. What should I do?
Cook it a bit longer until it thickens more, or let it cool completely in the refrigerator before using. A thicker filling makes wrapping much easier.
Can I mix banana and ube for a fusion turon?
Absolutely! Try half a slice of saging na saba (cooking banana) with a small dollop of ube filling for a delicious fusion version.
What's the best oil for frying turon?
Neutral oils with high smoke points work best - vegetable oil, canola oil, or peanut oil are all excellent choices. Avoid oils with strong flavors like olive oil.
Related
Looking for other recipes like this? Try these:
Ube Turon (Filipino Purple Yam Spring Rolls)
Equipment
- Medium saucepan for cooking the ube mixture
- Fine mesh strainer (pangsala) for achieving smoother ube texture
- Deep frying pan or wok (kawali) for achieving even frying
- Candy/oil thermometer for maintaining proper oil temperature
- Paper towels for draining excess oil
- Small bowl of water for sealing wrappers
- Wooden spoon (sandok na kahoy) for stirring without damaging the ube
- Spider strainer or slotted spoon (sandok na may butas) for removing turon from oil
Ingredients
For the Filling:
- 2 cups cooked/mashed ube purple yam / ube
- ¼ cup sugar asukal
- ¼ cup condensed milk kondensadang gatas
- ¼ cup butter mantikilya
For Assembly and Frying:
- 10 pieces spring roll wrappers lumpia wrapper, cut in half
- Vegetable oil for frying mantika
- 2-3 tablespoons sugar for caramelization asukal
Optional Add-ins:
- Macapuno strings preserved young coconut
- Langka jackfruit strips
- Quick-melt cheese keso
Instructions
- Begin by melting butter in a medium saucepan over low heat (140°F/60°C). Add your condensed milk, sugar, and mashed ube, then stir continuously until everything is well combined. Cook this mixture for 5-10 minutes until it thickens nicely. For an extra smooth texture, you can press it through a fine-mesh strainer. Let this mixture cool completely before moving forward.
- While waiting for your ube mixture to cool, cut your spring roll wrappers in half diagonally. Once the filling has cooled, place about 1½ tablespoons of the ube mixture in the center of each wrapper. If you're using any add-ins like macapuno or langka, place them on top of the ube filling now.
- To wrap your turon, fold the bottom corner over the filling, then fold in both side corners. Roll everything upward tightly, making sure to keep the filling secure. When you reach the top corner, dab it with a little water to seal it closed. Repeat this process with all your wrappers.
- Now heat your vegetable oil in a deep frying pan or wok until it reaches 350°F (175°C). You can test if the oil is ready by dipping the handle of a wooden spoon in it – if small bubbles form around the handle, your oil is ready. Sprinkle 2-3 tablespoons of sugar over the surface of the oil.
- Carefully place your turon in the hot oil, working in batches to avoid overcrowding. Fry them for about 3-4 minutes per side until they turn a beautiful golden brown color. Keep the heat at medium to prevent the sugar from burning.
- Remove your turon with a slotted spoon or spider strainer and place them on paper towels to drain any excess oil. Let them cool for just a minute or two – they should still be warm when served.
- Serve your ube turon right away while they're still hot and crispy. You can enjoy them plain, drizzled with condensed milk, or with a scoop of vanilla ice cream on the side. For the best experience, eat them within a few hours of frying while the wrapper is still crispy.
Tips from Lola's Kitchen
- Allow ube mixture to cool completely before wrapping to prevent wrapper tears
- Don't overfill the wrappers - less is more!
- Keep wrappers covered with damp cloth while working to prevent drying
- Roll as tightly as possible to prevent oil from seeping in
- Maintain oil temperature between 350-375°F (175-190°C) for optimal crispiness
- Add sugar to oil in small batches to prevent burning
Nutrition
The Story Behind Ube Turon
Let me share how this beloved purple twist on traditional turon came to be. In the bustling streets of the Philippines, you'll find classic banana turon everywhere - from busy markets to small neighborhood stores. These crispy fried spring rolls, usually filled with ripe saging na saba (cooking bananas) and langka (jackfruit), have been a merienda (snack time) favorite for generations.
But something magical happened when creative Filipino home cooks started experimenting with ube, our cherished purple yam. As ube gained popularity worldwide for its striking color and unique sweet flavor, innovative cooks began wondering: "What if we put ube halaya in turon instead of banana?" This simple question led to the creation of ube turon, perfectly combining two Filipino favorites into one incredible treat.
The beauty of ube turon lies in how it honors traditional Filipino cooking while adding something new. The crispy lumpia wrapper still crackles when you bite into it, just like the original, but instead of banana, you're surprised with a creamy, violet-colored filling that's distinctly ube. It's become especially popular at modern Filipino cafes and restaurants, where chefs serve it with vanilla ice cream or drizzle it with condensed milk for an extra touch of indulgence.
What makes this dessert so special is how it bridges generations. While your lola (grandmother) might have made the classic banana version, this ube adaptation shows how Filipino cuisine keeps evolving while staying true to its roots. Today, you'll find ube turon at family gatherings, celebrations, and even trendy dessert spots, proving that sometimes the best traditions are the ones that aren't afraid to change with the times.
Whether you're discovering Filipino cuisine for the first time or you're a kababayan (fellow Filipino) looking for a new way to enjoy ube, this recipe captures everything we love about Filipino desserts, it's creative, comforting, and absolutely masarap (delicious)!
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