I love desserts, snacks, and eating on the go. Thankfully, this recipe does all of the above!
The lumpia originated in China as the lumpiang. It’s a lot like other rolled fried foods in Asian cuisine, like spring rolls or wontons. Lumpia is the shortened name that gets used in Hispanic regions influenced by Chinese settlers, like the Philippines and Venezuela.
This lumpia recipe is special. Savory has been done, and I say that because I do love a roll of fried savory goodness. But still, this is special. It’s pretty, it’s tasty, and it’s dessert that you can take to a party and look like a fancy person for very little effort. But don’t worry, I won’t tell if you just want to eat it for yourself. In a car, in your lunch bag, or on your plate in the kitchen it will be delicious. Sometimes you just have to treat yourself!
- 8 square spring roll wrappers OR vegan wonton sheets
- 4 ripe bananas or plantains
- 1 cup light brown sugar with cinnamon
- Water for sealing wrappers
- Vegetable oil
- Slice bananas into long quarters, and roll the pieces in the brown sugar.
- Place 1-2 slices on one bottom corner of a wrapper, roll, fold, and seal. Repeat the process.
- Either use an air fryer and follow the machine’s directions, or follow the traditional frying directions in step 4:
- 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.
- Place on wire rack that is inside a jelly roll pan to let excess oil drip off without the rolls sticking to the pan under the rack.
- Serve with icecream, if desired.
- If you do not set these on a drying rack, the hot sugar will stick to a flat surface like a pan or paper towels.
- You can make these vegan if you use vegan wonton or spring roll wrappers. You could also use normal rice paper sheets that have been prepared for use by soaking.