Banana-Coconut Lumpia

Ingredients

• 24lumpia wrappers
• 24 pieces, each cut into 8.9 cm lengthsbananas
• 100 ggranulated sugar
• 30 mlegg whites
• 800 ggranulated sugar
• 90 mlground allspice
• 45 mlground dried ginger

Instructions

1. 1

   Coat the bananas

   Set the lumpia wrappers out with one corner pointing towards you. Roll the banana pieces in the smaller quantity of sugar until coated, shaking off any excess, then roll them in shredded coconut to coat.

2. 2

   Fold the wrappers

   Put a coated banana piece near the bottom corner of a wrapper. Fold that corner over the banana, tuck it underneath and pull the wrapper snug.

3. 3

   Seal the sides

   Brush the two upper sides of the wrapper with egg white. Bring the sides up and press them onto the top of the banana.

4. 4

   Roll the lumpia

   Brush egg white over the remaining wrapper, then roll the banana forward to form a tight, neat spring roll.

5. 5

   Mix the spiced sugar

   Combine the remaining sugar with the ground allspice and dried ginger.

6. 6

   Fry until golden

   Carefully lower the lumpia into a fryer heated to 180°C and cook for 2–3 minutes, until golden brown. Lift them out and drain on a clean towel.

7. 7

   Coat and cut

   Roll the hot lumpia in the ginger-allspice sugar. Cut each spring roll in half on the diagonal.

8. 8

   Arrange the platter

   On a chilled oval platter, lay a ti leaf across the top at a slight angle. Squeeze caramel sauce in a zigzag towards the bottom of the plate, between the 6 and 8 o’clock positions. Set the pineapple boat in the centre across the leaf and place the pupu sticks in its top.

9. 9

   Serve the lumpia

   Arrange the spring rolls over the caramel sauce, with two standing and two lying at the base of the pineapple boat. Serve.

What is banana lumpia?

Lumpia are Filipino spring rolls, usually filled with savoury ingredients, though sweet versions are also enjoyed. Here, banana is wrapped and fried, then finished with a fragrant spiced-sugar coating.

The description names coconut, pineapple and caramel as part of the presentation, while the method also calls for coconut during rolling. Those items are not included in the supplied ingredient list, so check what you need before starting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1720 calories, 17g protein, 390g carbs, 24g fat.

Bananas and the wrappers provide most of the carbohydrates, while the large quantities of sugar add substantially more. The recipe lists no meaningful protein source, and frying adds fat that cannot be calculated without an oil amount. Balance a serving with fresh fruit, and note that the listed quantities are unusually large for four servings.

The banana and coating

Bananas: Cut them into the stated 8.9 cm pieces so they fit within the wrappers. Roll them in sugar and shake away excess before coating with the shredded coconut called for in the method.

Coconut: It is mentioned in the method but not listed with quantities. Have it ready before assembling if you want to follow that step.

Wrapping neatly

Wrapper position: Place each sheet with a corner facing you, making it easier to fold the bottom corner over the banana.

Sealing: Use egg white on the sides and remaining wrapper, then roll snugly. A tight wrap helps keep the banana in place while frying.

Frying and doneness

Oil temperature: The method specifies 360°F, equivalent to about 180°C. Fry for 2–3 minutes, watching for a golden-brown wrapper.

Draining: Transfer the rolls to a clean towel to remove excess oil, then coat them in the spiced sugar while they are still warm.

The spiced sugar

Spice mix: Combine the listed 800 g sugar with the allspice and ginger. This makes a substantial quantity of coating, so use what you need for the batch.

Keep the first sugar quantity separate: it is used to coat the bananas before wrapping, rather than being mixed into the spiced sugar.

Serving the platter

Presentation: The supplied method describes caramel sauce, a pineapple boat, a ti leaf and pupu sticks. These are not listed as ingredients, so treat them as serving items to source separately.

Serve the rolls soon after frying, when their wrappers are crisp. The recipe description suggests pairing them with pineapple and vanilla ice cream.

Recipe notes & tips

• Keep the wrappers covered while you assemble the rolls so they do not dry out.
• Shake excess sugar from the bananas before adding the coconut.
• Brush the wrapper edges evenly with egg white to help them adhere.
• Fry in batches rather than crowding the fryer.
• Roll the lumpia in the spiced sugar while warm so the coating sticks.

Variations

• Pineapple side: Serve with fresh pineapple for a bright contrast to the sweet coating.
• Vanilla pairing: Add a scoop of vanilla ice cream as suggested in the recipe description.
• Spice balance: Use less ginger or allspice in the coating for a gentler flavour.
• Coconut finish: Add extra shredded coconut to the coating if you have it available.
• Caramel drizzle: Serve with caramel sauce for the platter-style presentation described in the method.

Common mistakes to avoid

• Loose wrapping: Tuck the bottom corner beneath the banana and roll the wrapper snugly.
• Dry wrapper edges: Brush the sides and remaining wrapper with egg white before sealing.
• Excess sugar on the banana: Shake off the extra before coating it in coconut.
• Oil too cool: Check that the fryer reaches about 180°C before adding the rolls.
• Overcrowding the fryer: Fry in batches so the rolls can brown evenly.

How to store

For the best crisp texture, serve the lumpia straight after frying. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven or air fryer until hot and crisp; the coating may soften during storage.

Frequently asked questions