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Prep time
15 minutes
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Cook time
30 minutes
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Serves
16
Author Notes
Banana lumpia are a delicious and popular dessert, brought to Hawaii by Filipino plantation workers. To "gild the lily," these lumpia are served with a decadent coconut caramel dipping sauce.
—She's Almost Always Hungry
Ingredients
- For banana lumpia
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8
small bananas (or 4 large bananas cut in half crosswise)
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1/3 cup
brown sugar, or to taste
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16
spring roll wrappers
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Oil for frying
- For coconut caramel sauce
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1
13½ ounce can full-fat, unsweetened coconut milk
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1/2 cup
brown sugar
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1/4 teaspoon
salt, or to taste
Directions
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To make the banana lumpia: Cut each banana in half lengthwise
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Place a banana half about 2 inches from one corner of a spring roll wrapper. Sprinkle about 1 teaspoon of brown sugar over the banana.
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Fold the corner over the banana then fold in the sides. Continue rolling toward the opposite corner. Seal the corner with a little water.
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Heat oil in a deep fryer or saucepan to 350 degrees F. Fry the lumpia in batches in the hot oil until golden brown, about 4-5 minutes. Place on a paper-towel lined sheet pan to cool.
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To make the coconut caramel sauce: Place the coconut milk, brown sugar, and salt in a medium saucepan. Bring to a boil then reduce heat to simmer.
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Let simmer until the liquid reduces by half, about 15-20 minutes, stirring occasionally. You want to stop the cooking before it gets to the desired consistency as it will thicken as it cools.
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Remove from heat and stir in the vanilla. Let cool to room temperature then serve with warm banana lumpia or store in the refrigerator.
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