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Filipino Banana Lumpia

Filipino Banana Lumpia

Jen Phanomrat

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Quick and easy way to make Filipino Banana Lumpia, caramelized banana egg rolls.

Recipe

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Filipino Banana Lumpia

Ingredients

  • 8 square spring roll wrappers

  • 4 ripe bananas or plantains

  • 1 cup light brown sugar

  • Water for sealing wrappers

  • Vegetable oil

Let's get Cooking...

  1. Slice bananas into quarters, and roll the pieces in the brown sugar.

  2. Place 1-2 slices on one bottom corner of a wrapper, roll, fold, and seal. Repeat the process.

  3. Heat enough vegetable oil to fill a pan halfway. Fry the lumpia until golden brown on one side, flip and sprinkle a little brown sugar on top. Cook the other side until golden brown, flip and sprinkle the brown sugar on top again.

  4. Place on paper towels to absorb excess oil.

  5. Serve alone or with ice cream.

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Transcript

- The first thing you'll need are plantains. If you kind find them you can use bananas. They're great too. Just gonna slice these guys open. Make sure you get the ripe ones, because if you get the green ones, you won't have enough time to cook in the oil and get soft and sweet because this is dessert. It feels so wrong slimy plantain. These guys get quartered. Then cut them in half. And then slice those in half. And if you have any elongated pointed part, just cut that off so it doesn't poke through the wrapper. But these guys are done. Now, this gets coated in some light brown sugar. Just go ahead and roll them around. This is great with other fruits too. You can add jackfruit, mango. But my favorite is plantain. Double-fisting it. Gonna heat up some oil in a cast-iron skillet. You need a good amount so that you can really fry up all the edges. I've got spring roll wrappers here. What you want to do, is have one corner facing you. Place your sugar coated plantain, right in the bottom corner there. Roll it up, once, tuck in the edges. Like this. Roll it up. And just before you close it up, get some water. And just dab it, there, and seal it up. If you want it sweeter, you can add more brown sugar, but it's good just like this. And the last one. Tuck them in like a little baby. The oil is ready for me. Ready to drop in about four at a time. Make sure you put the seal side down first. So that cooks and it doesn't flap open. You don't want the oil too hot, because then it'll cook too quickly, and the insides won't have the time to kind of soften, and let that brown sugar melt. Now just scooch some of the oil on top. These guys are ready for a flip. Nice and golden brown. But, we're not done yet. We're going to add even more brown sugar on top. This will create sort of a sugar crust. Carefully, just sprinkle on top. Once the other side has browned too, flip it over, sprinkle more sugar, flip it one more time, and it'll be nice and glossy all around. So, I'm going to let them drain on some paper towels. And cook the rest. The last batch is done. Set it over there. It smells so good. I'm gonna cut one open so you can see how the inside looks. Oh, yeah. Beautiful plantain. The Turon have cooled down a bit, and I'm ready to plate it up with some vanilla ice cream. It's also really great with mango sorbet. I like two scoops because it's dessert you guys. And I'm gonna plate up two Turon. And there you have it, Filipino Banana Lumpia. Mmm! Oh, yeah! This is will totally change your dessert game. Hope you guys give this a try.

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