Banana Lumpia — Filipino banana spring rolls
Banana lumpia are slim Filipino spring-roll-wrapper parcels filled with banana and brown sugar, deep-fried until the wrapper is shatteringly crisp and the banana inside is steam-soft. They are sometimes called turon, which is the canonical name (see also that page).
i. Origin & history
The dish is essentially the same as turon — see turon for the canonical version.
ii. Ingredients
Makes 8 servings · scroll the side panel to adjust
- 8 spring-roll wrappers (lumpia wrappers)
- 4 saba bananas, halved lengthwise
- 100 g muscovado sugar
- 60 g jackfruit, slivered (optional)
- 1 litre oil for frying
iii. Method
- Place a wrapper diagonally on a board. Roll a banana half in muscovado sugar; place on the wrapper with jackfruit alongside.
- Fold the bottom corner over; fold in the sides; roll up tightly. Seal the top with a dab of water.
- Heat oil to 170 °C. Fry rolls in batches 3 min until deeply golden. Drain. Eat warm — the sugar caramelises against the wrapper.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Turon is the canonical name and version. Banana lumpia with langka adds jackfruit. Banana lumpia with cheese is a modern variant.
vi. Common questions
What is banana lumpia?
Banana Lumpia is filipino banana spring rolls, from filipino cuisine. They are sometimes called turon, which is the canonical name (see also that page)
Where is banana lumpia from?
Banana Lumpia is from the filipino dessert tradition; the recipe and history are detailed above.
How long does banana lumpia keep?
See the storage note in the Quick facts panel: Eat fresh.