I learned to make Turones de Mani (peanut rolls) from my grandmother, and it's still one of my favorite Filipino snacks to make. What I love most is how simple it is - just crush some peanuts, mix with brown sugar, wrap in lumpia wrapper, and fry until golden brown. The result? A perfectly crunchy treat that's sweet, slightly salty, and absolutely addictive. Every time I make these, my whole kitchen smells amazing, and they disappear faster than I can make them!
Here's the best part: unlike other Filipino desserts that need hard-to-find ingredients, you probably already have everything you need to make these peanut rolls in your kitchen right now. Whether you're craving something sweet for merienda (afternoon snack) or need a quick treat to bring to a family gathering, these crispy rolls never disappoint. They're so easy to make that even beginners can master them on their first try.
Ready to make some? Let's get started!
Legacy Notes
Turones de Mani (turon de mani, peanut turon, or peanut lumpia) represents the Filipino talent for creating delicious snacks from simple ingredients. This recipe has been passed down through generations, combining Spanish influence (turon) with local ingredients (peanuts).
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Why You'll Love This Recipe
- Perfect balance of sweet and salty flavors
- Satisfying crunch from both the wrapper and peanuts
- Make-ahead friendly for parties and gatherings
- No special skills required - beginner-friendly
- Affordable ingredients available at Asian markets
- Versatile - can be served plain or with caramel coating
Ingredients
Salted peanuts form the heart of this recipe, providing a rich nuttiness that pairs perfectly with brown sugar's deep caramel notes. This combination creates the signature sweet-salty balance that makes Turones de Mani so addictive. Lumpia wrappers were chosen for their delicate thinness, which fries to an ideal crispy texture while still being strong enough to hold the filling.
The minimal ingredient list reflects Filipino culinary ingenuity, transforming everyday pantry staples into something extraordinary through simple but effective techniques. Each component plays an essential role in creating the perfect bite: crunchy exterior, slightly chewy interior, and a filling that's both sweet and savory.
- 100g (¾ cup) salted peanuts
- ½ cup brown sugar
- 20 pieces small lumpia wrappers
- Cooking oil for deep-frying
- ¼ cup water for sealing wrappers
Optional for Caramel Coating:
- ½ cup granulated sugar
Equipment
- Food processor or blender: Used to grind the peanuts to the perfect consistency without turning them into peanut butter
- Small saucepan or deep pot: For deep frying the rolls to a perfect golden brown
- Thermometer (optional): Helps maintain the ideal 350°F (175°C) oil temperature for consistent results
- Slotted spoon: For safely removing the fried rolls from hot oil
- Paper towels: Essential for draining excess oil after frying
- Measuring cups and spoons: For accurate ingredient measurements
- Small bowl: For holding water used to seal the wrappers
- Clean plate or surface: For rolling and assembly
- Slightly damp cloth: To keep wrappers from drying out while working
How To Make
- Prepare the filling: Grind the salted peanuts in a food processor or blender until they become a coarse powder, being careful not to over-process into a paste. In a medium bowl, thoroughly mix the ground peanuts with brown sugar until well combined and set aside.
- Prepare and fill the wrappers: Take your lumpia wrappers and carefully separate them one by one. Place a wrapper on a clean plate with one corner pointing toward you. Add one teaspoon of the peanut-sugar mixture near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in both sides. Roll the wrapper upward tightly, like a small burrito. Dip your finger in water and dab it along the top corner to seal the roll. Place the finished roll seam-side down and cover with a slightly damp cloth. Repeat this process with the remaining wrappers and filling.
- Fry to golden perfection: Heat cooking oil in a small saucepan over medium heat until it reaches 350°F (175°C). Reduce the heat to low. Gently place several rolls in the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 3-4 minutes, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
- Optional caramel coating: If you want to add a caramel coating, add ½ cup sugar to the hot oil before frying the rolls. Keep the heat on low and wait until the sugar floats to the surface. Then fry the rolls as directed above, being extra careful as the caramel can burn quickly.
- Serve: Let the turones cool slightly before serving. They can be enjoyed warm or at room temperature.
Tips from Lola's Kitchen
- Choose fresh wrappers: Always use fresh, crisp lumpia wrappers for the best results and crunchiest texture
- Mind the filling: Don't overfill the wrappers - it may cause them to burst during frying
- Keep covered: Keep wrapped turones covered with a slightly damp cloth while working to prevent drying out
- Test your oil: Test oil temperature with a small piece of wrapper before adding your rolls
- Batch cooking: Fry in small batches of 3-4 rolls to maintain consistent oil temperature
- Wrapper storage: Store unused wrappers in the freezer to maintain freshness for future use
- Rolling technique: Roll tightly but gently to ensure the filling stays secure without tearing the wrapper
- Even cooking: Turn the rolls frequently while frying for uniform golden-brown color
- Perfect texture: The ideal turon has a bubbly, crisp exterior with a soft, sweet interior
Substitutions
- Peanuts: Substitute with cashews, almonds, or a mix of your favorite nuts
- Brown sugar: Use palm sugar, muscovado sugar, or even coconut sugar for different flavor profiles
- Lumpia wrappers: Spring roll wrappers work as an alternative though they're typically thinner
- Salted peanuts: If using unsalted peanuts, add ¼ teaspoon salt to the mixture
- Vegetable oil: Any neutral oil with a high smoke point works well for frying
Troubleshooting
- Wrapper tears during rolling: Use less filling or double-wrap with a second wrapper
- Filling falls out during frying: Ensure edges are sealed well with water and roll more tightly
- Rolls too dark or burning: Your oil temperature is too high - lower heat before continuing
- Not crispy enough: Oil temperature may be too low or wrappers were too wet before frying
- Uneven cooking: Make sure to turn the rolls frequently and maintain consistent oil temperature
- Rolls opening during frying: Seal the edges better and place seam-side down when adding to oil
Storage & Reheating
- Room temperature: Store in an airtight container for 2-3 days
- Refrigerator: Will keep for up to 1 week in a sealed container
- Freezer: Unfried prepared rolls can be frozen for up to 3 months (place with parchment paper between layers)
- Reheating: Warm in a 350°F oven for 5 minutes or 2-3 minutes in an air fryer for best results
- Maintaining crispness: Avoid microwaving as it makes the wrapper soggy; oven or air fryer is best
FAQ
Can I make these ahead of time for a party?
Absolutely! You can prepare and freeze unfried turones for up to 3 months. Simply thaw for 15 minutes before frying.
Why aren't my turones crispy enough?
Oil temperature is likely too low. Maintain 350°F (175°C) for the perfect crispiness. Also, make sure your wrappers aren't too damp when frying.
Can I use a food processor instead of a blender for grinding peanuts?
Yes, a food processor works great. Just pulse carefully to avoid making peanut butter - you want a coarse powder.
How do I prevent the wrappers from breaking while rolling?
Handle gently, don't overfill, and keep wrappers covered with a damp cloth while working to maintain moisture.
Can I make these in an air fryer?
Yes! Brush with a little oil and air fry at 375°F for about 8-10 minutes, turning halfway through.
Are lumpia wrappers the same as spring roll wrappers?
They're similar but not identical. Lumpia wrappers are typically thinner. Either will work, but authentic turones use lumpia wrappers.
How do I know when the oil is at the right temperature without a thermometer?
Drop a small piece of wrapper in the oil - it should bubble moderately and turn golden in about 30 seconds.
My filling is too dry/crumbly. What should I do?
Add 1-2 teaspoons of honey or corn syrup to help bind the mixture together.
Can I add other flavors to the peanut mixture?
Absolutely! Try adding vanilla extract, cinnamon, or even a small amount of instant coffee for interesting flavor variations.
Related
Looking for other recipes like this? Try these:
Turones de Mani (Filipino Peanut Rolls)
Equipment
- Blender or food processor (para sa paggigling ng mani/for grinding peanuts)
- Small saucepan (kawali) for deep frying
- Candy thermometer (optional, for caramel coating)
- Paper towels (for draining)
- Airtight container for storage
- Measuring cups and spoons
- Small bowl for water
- Plate for wrapping
Ingredients
- 100 g ¾ cup salted peanuts mani
- ½ cup brown sugar asukal na pula
- 20 pieces small lumpia wrappers balat ng lumpia
- Cooking oil for deep-frying mantika
- ¼ cup water for sealing wrappers tubig
Optional for Caramel Coating:
- ½ cup granulated sugar puting asukal
Instructions
- First, grind the salted peanuts in a blender until they become a powder, being careful not to over-process into a paste. Mix the ground peanuts with brown sugar in a bowl until well combined and set aside.
- Take your lumpia wrappers and carefully separate them one by one. Place a wrapper on a clean plate with one corner pointing toward you. Put one teaspoon of the peanut-sugar mixture near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in both sides. Roll the wrapper upward tightly, like a small burrito. Dip your finger in water and dab it along the top corner to seal the roll. Place the finished roll seam-side down and cover with a slightly damp cloth. Repeat this process with the remaining wrappers and filling.
- Heat cooking oil in a small saucepan over medium heat until it reaches 350°F (175°C). Reduce the heat to low. Gently place several rolls in the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 3-4 minutes, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
- If you want to add a caramel coating, add ½ cup sugar to the hot oil before frying the rolls. Keep the heat on low and wait until the sugar floats to the surface. Then fry the rolls as directed above, being extra careful as the caramel can burn quickly.
- Let the turones cool slightly before serving. They can be enjoyed warm or at room temperature.
Tips from Lola's Kitchen
- Choose fresh, crisp lumpia wrappers for best results
- Don't overfill - it may cause bursting during frying
- Keep wrapped turones covered while working to prevent drying
- Test oil temperature with a small piece of wrapper
- Fry in small batches to maintain oil temperature
- Store unused wrappers in freezer to maintain freshness
Nutrition
The Story Behind Turones de Mani
In every corner of the Philippines, from busy Manila streets to quiet provincial kitchens, you'll find unique snacks that tell stories of our culture. Turones de Mani is one of these treasures, bringing together Spanish influence with Filipino creativity to create something uniquely ours. While the exact origins aren't written in history books, this peanut-filled delight has been a favorite merienda (afternoon snack) for generations of Filipino families.
The name itself tells part of its story - "turon" comes from the Spanish word "turron" (a type of nougat), while "mani" is the Filipino word for peanuts. Unlike its more famous cousin, the banana turon, Turones de Mani was born from practicality. Peanuts were abundant, affordable, and didn't spoil easily, making them perfect for Filipino families who wanted to create special treats without expensive ingredients.
What makes this snack so special is how it reflects Filipino resourcefulness. Taking simple ingredients - peanuts, brown sugar, and lumpia wrappers - local cooks created a snack that's greater than the sum of its parts. The technique of wrapping and frying is similar to Chinese spring rolls, showing how Filipino food often bridges different culinary traditions. Today, you'll find these crispy rolls being enjoyed during afternoon merienda, at family gatherings, or as pasalubong (homecoming gifts) from loved ones.
In modern Filipino homes, Turones de Mani continues to evolve. Some families add a caramel coating for extra sweetness, while others experiment with different nuts or add vanilla extract for a modern twist. But the heart of the recipe remains the same - it's still the beloved peanut roll that brings back memories of childhood snacks and family celebrations.
Whether you're discovering Turones de Mani for the first time or recreating a taste from your childhood, this recipe connects you to generations of Filipino families who have enjoyed these crispy, nutty treats. It's more than just a snack - it's a piece of Filipino culinary heritage that's easy to make and impossible to resist.
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