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).
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
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 1/2 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
Traditional Serving Suggestions
- Serve warm or at room temperature
- Perfect with afternoon tea or coffee
- Often served during merienda (afternoon snack)
- Can be part of dessert table during celebrations
- Pair with Filipino hot chocolate (tsokolate)
Troubleshooting
- If wrapper tears: Use less filling or double-wrap
- If filling falls out: Seal edges better with more water
- If too dark: Lower oil temperature
- If not crispy: Oil temperature too low or wrapper too wet
Ingredient Alternatives
- Peanuts: Use cashews or mixed nuts
- Brown sugar: Palm sugar or muscovado
- Lumpia wrappers: Spring roll wrappers (thinner)
- Salted peanuts: Unsalted + ¼ tsp salt
Storage & Reheating
- Room temperature: 2-3 days in airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months (unfried)
- Reheat: 350°F oven for 5 minutes or air fryer
Variations
- Chocolate Peanut:
- Add 2 tablespoons cocoa powder to filling
- Coconut Peanut:
- Add ¼ cup toasted coconut to filling
- Sesame Peanut:
- Roll in sesame seeds before frying
- Sweet and Spicy:
- Add ¼ teaspoon cayenne to filling
Frequently Asked Questions
Q: Can I make these ahead? A: Yes, you can prepare and freeze unfried turones for up to 3 months. Q: Why are my turones not crispy? A: Oil temperature might be too low. Maintain 350°F (175°C). Q: Can I use a food processor instead of a blender? A: Yes, pulse carefully to avoid making peanut butter. Q: How do I prevent the wrapper from breaking? A: Handle gently and keep covered with damp cloth while working.
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.
