BANANA LUMPIA
Simple, deep-fried banana dessert. I'm unsure of cooking time because I've never timed myself. I use frozen lumpia wrappers I find at my local Asian store. P.S. This is great with ice cream.
Provided by Mina
Categories World Cuisine Recipes Asian
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place brown sugar in a shallow bowl. Roll each banana quarter in the brown sugar until coated. Wrap a lumpia wrapper around each coated banana, sealing the last edge to the roll using a spoon or your finger dipped in water. Repeat with the remaining bananas and wrappers.
- Working in batches, fry lumpia in the hot oil until golden brown, about 5 minutes. Transfer cooked lumpia to a paper towel-lined plate using a slotted spoon. Some sugar may leak out the sides of the lumpia while cooling.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 41.6 g, Cholesterol 2.2 mg, Fat 11.7 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 139.6 mg, Sugar 16.9 g
BANANA LUMPIA
I found this on Aish.com. They were offerring an assortment of Asian recipes for Chanukkah, and this dessert influenced by Filipino cuisine piqued my interest. This recipe makes 16 lumpia.
Provided by Studentchef
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and cinnamon in a bowl and coat bananas with the mixture.
- Take 1 spring roll wrapper and place 1 banana strip on bottom â..." of wrapper. Fold in left and right side and roll up from bottom.
- Deep-fry on each side until golden brown. Drain on paper towels and serve while still warm.
BANANA LUMPIA
I have been ordering these Banana Lumpia at various Filipino restaurants for a few years now and have never tried to make my own. These are very easy to make and are a great snack or dessert.
Provided by The Guy
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Fill frying pan with vegetable oil (about a quarter inch high or about half a banana high) and begin to heat on Medium heat.
- Separate 8 Filipino Lumpia Wrappers and set on wax paper.
- Put one baby banana (or half of a regular banana) on the corner of the Lumpia Wrapper. Begin to roll the wrapper around the banana, half way through folding the sides inches To keep the wrapper closed add a small amount of water with your finger to the end of the wrapper.
- When all the Lumpia are wrapped place in heated up oil and fry on each side until golden brown, approximately 2-4 minutes per side.
- Let oil drip off Lumpia when taken out of oil and place on plate with paper towel to soak up additional oil.
- While still hot, sprinkle sugar on the Lumpia (you can replace this with chocolate or carmel depending on your taste and availability).
- They are now ready to enjoy.
- Note: You can freeze any unwanted lumpia for later use.
Nutrition Facts : Calories 198.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 2.9, Sodium 184.2, Carbohydrate 45.5, Fiber 3.6, Sugar 14.4, Protein 4.4
LUMPIA
Lumpia is the Phillipino version of a Chinese egg roll. The skins used, though, are light and flaky instead of doughy. They are similar to a Vietnamese spring roll but more loaded with meat, and very skinny. They are addicting and easy to eat; you can make a bunch ahead and freeze them either before or after frying.
Provided by Jet Tila
Time 1h25m
Yield 30 rolls
Number Of Ingredients 16
Steps:
- In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
- Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
- Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
- Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.
LUMPIA
Steps:
- Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
- To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
- Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
- In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
- Mix together all ingredients.
TURON (BANANA LUMPIA)
Our homage to the popular Filipino snack turon uses store-bought egg-roll skins to wrap the cinnamon sugar-encrusted bananas. The fruit becomes creamy and almost custard-like during frying.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Combine brown sugar and cinnamon in a shallow dish. Cut each banana in half crosswise, then in half again lengthwise to create four pieces.
- Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Roll a piece of banana in cinnamon sugar, then arrange horizontally about 2 inches from bottom corner of wrapper. Fold bottom corner over banana, then fold in sides over banana. Starting at the bottom, roll up wrapper to form a tight cylinder around banana. Brush top corner with water and press to seal. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Repeat with remaining wrappers, banana pieces, and cinnamon sugar.
- Add enough oil to a heavy, deep-sided skillet (preferably cast iron) to come 1/2 inch up sides. Heat oil over medium-high until a deep-fry thermometer reads 335 degrees. Working in batches, add lumpia, seam-side down, and fry, turning often, until golden brown, 3 to 4 minutes. Using tongs, transfer to a wire rack set over a rimmed baking sheet to drain. Drizzle generously with honey and dust with confectioners' sugar; serve immediately.
SHORTCUT FILIPINO BANANA LUMPIA
This is how I do it, if I want it fast and tasty! Serve as an afternoon snack or as a dessert with a scoop of vanilla ice cream.
Provided by chef1aB
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice Goya ripe plaintains in half (lengthwise).
- Lay 2 sections of plantain on a lumpia wrapper.
- Sprinkle some brown sugar on the plantains.
- Wrap lumpia according to package directions.
- Deep-fry in oil until golden brown.
- Serve with a scoop of vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 147.7, Fat 0.3, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 38.4, Fiber 1.8, Sugar 25, Protein 1
MAUI PINEAPPLE & BANANA LUMPIA
On our honeymoon in Maui we had these wonderful lumpia for dessert with icecream they were so yummy! I asked for the recipe and they gave it to me.
Provided by kmergirl
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, add cream cheese. pineapple, banana, 1/2 cup powdered sugar, macadamia nuts, and rum thoroughly mix by hand.
- Next, lay out. Lumpia wrappers so that the corners are pointed top to bottom and left to.right. Place equal amounts of the mix on each wrapper, fold the bottoms up over the mix but not completely point to point. Brush upper half with the egg. Fold in the sides and roll the Lumpia up. Place into freezer for one hour.
- Heat oil to a temperature of 350 degrees. Add Lumpias a few at a time.
- cook until golden brown (approx 2 minutes) Remove to a paper towel.
- Cut Lumpias in half, dust with remaining powdered sugar.
- Place two Lumpias on each plate and garnish with two scoops of ice cream.
- Serve immediately.
- The Lumpias can be frozen ahead for future use.
Nutrition Facts : Calories 657.5, Fat 32.8, SaturatedFat 17.8, Cholesterol 126.1, Sodium 724.5, Carbohydrate 76.2, Fiber 3, Sugar 20.6, Protein 16
BANANA MANGO LUMPIA
Your kids will love it! Another American family that are neighbors to us in the Philippines came up with this delicious creation (they named them "bananarrito's"). It's a high request from my daughters on Saturday nights. We've made these for birthday parties and when my girls have friends over. Usually the lumpia are always fried here in the Philippines, but these make a fresh, healthier tasting snack without them having to be fried. There are a few good lumpia wrapper recipes on ZAAR so you can make them easily from scratch as they aren't easy to find everywhere. To make the wrappers vegan just use egg substitute.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Slice banana's in half (lengthwise) and slice mango's into wedges.
- Spread a line of peanut butter across a lumpia wrapper.
- Place one of the banana halves on top of the peanut butter and a few mango wedges on top.
- Roll them up and enjoy!
Nutrition Facts : Calories 168.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 2.9, Sodium 184.3, Carbohydrate 37.9, Fiber 2.7, Sugar 12.3, Protein 4
LUMPIA (LUMPIANG SHANGHAI) RECIPE BY TASTY
Lumpia are a traditional Filipino snack or appetizer (or even a main course) that have different variations. This version of traditional fried lumpia, called Lumpiang Shanghai, is made with a filling of ground pork mixed with onions, carrots, and water chestnuts that is stuffed into lumpia wrappers and fried until crispy golden brown. Don't forget your favorite sauce for dipping!
Provided by Betsy Carter
Categories Snacks
Time 1h30m
Yield 50 Lumpias
Number Of Ingredients 16
Steps:
- Add the carrots, onion, and water chestnuts to the bowl of a food processor. Pulse until the vegetables are finely chopped, but not ground into a paste.
- Transfer the vegetables to a large bowl with the ground pork, green onions, garlic, soy sauce, Knorr seasoning, sugar, black pepper, and egg. Stir with a fork until well combined; do not overmix. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Gently separate the lumpia wrappers from one another and cover with a damp towel to prevent them from drying out.
- Add the flour and water to a small bowl and whisk to combine, making sure there are no lumps.
- Assemble the lumpia: Scoop 5 tablespoons (52 grams) of the filling onto the center of a lumpia wrapper and shape into a horizontal line, all the way across the wrapper. Fold the bottom of the wrapper over the filling and start to roll tightly. Brush the flour paste on the top edge of the wrapper, then continue rolling to seal. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
- Cut each lumpia crosswise into 4 equal pieces.
- If desired, arrange the lumpia in a single layer on a baking sheet, making sure they are not touching each other. Freeze until solid, 2-3 hours, then transfer to an airtight container. The lumpia will keep in the freezer for 3-4 weeks.
- When ready to fry, pour 1 inch of canola oil into a large pot and heat over medium heat until the temperature reaches 375°F (190°C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
- Working in batches to avoid overcrowding the pot, add the lumpia to the hot oil and fry for 5-7 minutes, until golden brown. Transfer to the wire rack to drain and repeat with the remaining lumpia, allowing the oil to return to temperature between batches.
- Serve the lumpia with your favorite sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 37 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
TRADITIONAL FILIPINO LUMPIA
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
BANANA LUMPIA
These are absolutely amazing! I have to make them in small batches because I can not stop eating. They are great for a dessert or to use as a party for a finger food. I will be serving them at my party this coming Friday night, and I am certain they will be a hit.
Provided by Connie "Kiyu" Guerrero
Categories Fruit Appetizers
Time 20m
Number Of Ingredients 5
Steps:
- 1. Peel and slice each banana into 4 lengthwise stripes. Place them on a plate. Open and separate the wrappers and set aside.
- 2. Mix brown sugar and cinnamon on a separate platter. Next, coat the banana on each side with the sugar mix. Then wrap each coated banana like a burrito. Set aside. (repeat for the rest of your sliced bananas)
- 3. Heat about 3cups of oil on a medium sauce pan or in a deep fryer. Then reduce the heat to medium low. Drop in 3 or 4 into the hot oil until the wrap turn golden brown on each side.
- 4. Using a thong, carefully pick up the banana from the pan and place them on a lined paper towel platter. Let cool and serve.
FILIPINO LUMPIA
My stepmother is Filipino. I would watch her make these on special occasions. She never measured what she did, but I think I've got the knack of it. This is one of the best Filipino foods next to pancit - and unfortunately, I don't know how to make that!! You can find lumpia wrappers in Asian food stores wherever they keep their frozen food, and also (if you're lucky) in very large supermarkets.
Provided by Jen
Categories World Cuisine Recipes Asian Filipino
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
- In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
- Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
- You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.
Nutrition Facts : Calories 550.1 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 30.6 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 8 g, Sodium 60.4 mg, Sugar 1.3 g
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