These crunchy, sweet, and delicious Kamote Turon will wow your Filipino family! This recipe adds a twist to the classic Filipino turon by using sweet potato (kamote) and optional ube for a vibrant filling. It's simple to make, vegan, and addicting!
Looking for more Filipino Desserts? Try these Saba banana Turon, Ube Ice Candy, Buko Pandan, and Biko.
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What is Turon?
Turon, for those who do not know what they are, is a type of banana wrapped in a spring roll pastry that is then deep-fried.
It is popular street food in the Philippines that is more or less the same wherever you go ...except for these. It's prepared with, sweet potato, ube powder, and pineapple juice- it's amazing!
What is Kamote?
In English, it's sweet potato which grows abundantly in the Philippines even if you don't mean to grow it. It is also spelled Camote.
Substitutions
You can use any variety of sweet potato. Orange-fleshed sweet potatoes provide a richer color, while white ones give a milder flavor
Variations
- Bake the turon at 375°F (190°C) for 20-25 minutes until golden and crispy. Brush with oil for a better texture.
- Feel free to experiment by adding shredded coconut, jackfruit slices, or even chocolate chips for an extra twist.
Storage
- If you have leftovers, store the fried turon in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore the crispiness. Avoid microwaving, as it can make the wrapper soggy.
- Freezing: You can freeze the kamote turon for up to 6 months in a freezer-safe container, before it's fried. Just make sure that you thaw them to room temperature before deep-frying
Top Tips
- Do not overcook the turon because if you overcook it, it will become a little bitter.
- Use just enough water to seal the edges, avoiding over-moistening, which can cause tearing.
- Ensure the oil is hot enough to fry the turon evenly without soaking up too much oil.
- Stir the caramel sauce in one direction to prevent it from separating.
Ingredients
Listed below are all the ingredients you will need:
- water
- sweet potatoes
- ube powder
- lumpia wrapper
- coconut oil
- butter
- salt
- brown sugar
- pineapple juice
Instructions
Wash the sweet potatoes. Then in a pot over medium-high heat, bring to boil 2 cups of water, add potatoes, and boil for 30-35 or until potatoes are tender.
Drain the water and place the potatoes in a bowl, and mash the potatoes with a fork or a potato masher, then divide the potatoes into two separate bowls.
In one of the bowls, add ube powder and mix until well combined and set aside.
Layout the lumpia wrapper and if using a square wrapper, lay it out with the corner pointed towards you.
Then add two tablespoons of kamote ube in the lower middle section of the wrapper.
Fold left and right corners toward the center and continue to roll, then seal with water. Repeat until all the kamote ube filling and the plain filling is gone.
Fill a large frying pan with oil and heat the oil over medium-high heat. Gently place the turon into the hot oil and fry until golden brown on all sides, about 3 to 5 minutes, then place the fried lumpia on paper towels to remove the excess oil.
In another pan over medium-low heat, add 2 tablespoons vegan butter and allow it to melt. Then add salt, brown sugar and cook until it’s caramelized. Add pineapple juice mixing it by moving the spoon in one direction/motion. (note: Don’t mix in circles)
Once the syrup has been incorporated, (You will know if it is ready if the thread drops slowly), add the fried turons and mix carefully until the sauce has covered the turon (the pan should be clean).
Place fried turon on a platter and allow it to cool completely, then serve.
FAQ
Kamote Turon (Sweet Potato Spring Rolls)
Ingredients
- 2 cup water
- 2 cups sweet potato wedges and peeled
- 1 tablespoon ube powder
- 25 large lumpia wrapper
- 2 cups coconut oil
- 2 tablespoons vegan butter
- ⅛ teaspoon salt
- ¼ cup brown sugar
- 2 tablespoons pineapple juice
Instructions
Filling:
- Wash the sweet potatoes. Then in a pot over medium-high heat, bring to boil 2 cups of water, add potatoes, and boil for 30-35 or until potatoes are tender.
- Drain the water and place the potatoes in a bowl, and mash the potatoes with a fork or a potato masher, then divide the potatoes into two separate bowls.
- In one of the bowls, add ube powder and mix until well combined and set aside.
- Layout the lumpia wrapper and if using a square wrapper, lay it out with the corner pointed towards you.
- Then add two tablespoons of kamote ube in the lower middle section of the wrapper.
- Fold left and right corners toward the center and continue to roll, then seal with water. Repeat until all the kamote ube filling and the plain filling is gone.
Frying the Turon:
- Fill a large frying pan with oil and heat the oil over medium-high heat. Gently place the turon into the hot oil and fry until golden brown on all sides, about 3 to 5 minutes, then place the fried lumpia on paper towels to remove the access oil.
- In another pan over medium-low heat, add 2 tablespoons vegan butter and allow it to melt. Then add salt, brown sugar and cook until it’s caramelized. Add pineapple juice mixing it by moving the spoon in one direction/motion. (note: Don’t mix in circles)
- Once the syrup has been incorporated, (You will know if it is ready if the thread drops slowly), add the fried turons and mix carefully until the sauce has covered the turon (the pan should be clean).
- Place fried turon on a platter and allow it to cool completely, then serve.
Mimi says
Where are the nutrition facts for this?
Claire M says
I looove anything crispy, salty, and sugary! This is perfect snack.
Julius says
Quick and easy recipe!