Lumpia - is commonly considered a savory snack of Chinese spring roll origin. Traditionally, it's a savory snack made of thin crepe pastry skin called "lumpia wrapper" enveloping a mixture of savory fillings, consists of chopped vegetables. This variation uses sweet bananas or plantains for a great dessert. Watch Becky Low make this recipe on Studio 5.
Yields: 8 Rolls
Vegetable oil, for frying
1 cup brown sugar
2 firm bananas
8 Spring roll wrappers
Vanilla Bean Ice Cream
Heat approximately ¾-inch vegetable oil to 350 degrees in heavy pan. Place brown sugar on a baking sheet or plate; set aside.
Peel bananas, cut in half crosswise then again lengthwise creating 4 quarters. Roll each banana quarter in brown sugar. Place sugar coated banana crosswise over the corner of a spring roll wrapper. Make one roll, fold in sides, dampen opposite corner of wrapper with water, continue to roll banana in wrapper and seal edges. Place seam side down.
Fry 4-5 bananas at a time in the hot oil, seam side down. Fry 1-2 minutes, turn and sprinkle lightly with brown sugar. Continue to fry, sprinkling lightly with brown sugar and turning until golden brown and crisp on both sides. Drain on paper towels. Serve 2 rolls with a scoop of vanilla ice cream.
Bananas vs Plantains
Both bananas and plantains are found in the produce section of the grocery store. Plantains are the less sweet cousin of bananas. Bananas cook up soft; plantains are not as tasty raw and only develop sweetness as they ripen, and they cook up dry, similar to potatoes. Plantains are the more common fruit used, but you may substitute bananas like this recipe.