Banana Lumpia


banana lumpiaAuthor: Chef Tylun Pang

Prep Time: 20 minutes

Number of Servings: 8


  • 4 apple bananas (Maui-grown if possible), cut in half lengthwise
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 egg, beaten
  • 8 lumpia wrappers
  • 2 cups vegetable oil, for frying

Directions: Mix the brown sugar and cinnamon in a shallow pan. Peel and cut up the bananas. Roll the sliced bananas in brown sugar and cinnamon until they are completely coated. Lay them out on a plate or a piece of wax paper. Beat the egg in a small bowl. Lay one wrapper on the table or counter in front of you, one of the pointed ends pointing at you. Lay one of the coated banana halves across the wrapper, parallel to the edge of the table. Fold the bottom of the wrapper up over the banana. Fold the right and left edges of the wrapper inward. The wrapper should now look like an envelope, flap open. Start rolling up the lumpia. When there’s only a triangle of wrapper left, brush some egg on the inside of the wrapper and push it against the lumpia. The egg will dry and seal the lumpia shut. Repeat until all the lumpia are rolled.

Bring the frying oil to 350 degrees, either in your deep-fryer or in a deep pot. Add the lumpia, a few at a time, and fry them until they are golden brown on all sides. Remove and drain on paper towels.


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