Banana Lumpia with Caramel Sauce

I was going to make this recently. With my siblings.

Trigger it’s type of a Filipino thing and I wished to be a great Philippines host and whatever.

this dish

However we did this rather, which resembles the most daring thing I have actually performed in the last 6 months. Woohoo! I reside on the edge.

Kayaking in an ocean.

I’ve in fact been indicating to make banana lumpia (aka turon) given that I saw it in a Filipino cookbook a couple of months earlier. A FEW MONTHS EARLIER. It is among those dishes that you nearly simply … do not wish to make. I indicate, you do, and you understand you’re going to like it when it’s all stated and done, buuut do I truly need to? Due to the fact that it includes discovering something brand-new lumpia wrappers at the supermarket, and after that pulling apart those paper-thin, or in fact, thinner than paper lumpia wrappers, which might make anybody feel and look like a fool. Plus it includes frying. Which, in the Philippines, likewise includes sweating and altering clothing for the 8th time today and makeup melting off my face. Can’t consume it for lunch tomorrow, makes a mess, and typically makes me seem like I have no cooking abilities. It’s not all that useful.

The important things is, I had a cooking area loaded with very sweet child bananas, lumpia wrappers, and coconut milk left over from my siblings believing we might squeeze some lumpia frying into our insane week. It resembles they intended on dropping the things and simply leaving the nation to see what I would finish with all of it. Ha ha to me.

So I was certainly required to make it.

And hellooooooo.

Banana lumpia in a bowl on a red cutting board.

Once I started, I simply sort of lost myself in the procedure of rolling and frying these little men. A little music in the background, the front door open, fan blowing straight on me, simply thinking of life {read: coconut caramel sauce} and taking it all in. It was among those times where I had definitely no principle of what time it was when I ended up due to the fact that I didn’t require to be anywhere. Sigh.

Can we get more of those times?

Banana lumpia drizzled with caramel on a white plate.

So let’s speak about the minute that I initially dipped my face in coconut sauce.

It was likewise the very same minute that I towered above the range, stirring it, which was in fact about 30 minutes. I am conservatively determining that I liked my day-to-day calories in sweet brown sugar coconut sauce off of that wood spoon.

Reasonably, you men are not going to make this tonight unless you are some sort of very enthusiastic cook who likewise occurs to have lumpia wrappers and bananas and coconut milk laying around the kitchen area. What you need to do is conserve this for a day when you can lose yourself in something. Like, for instance, something sweet and soft and covered in very light thinner-than-paper layers of golden brown crispiness. That paper thin-ness that made me the world’s clumsiest cook 3 seconds ago? I ENJOY IT when it’s fried. It’s so thin and fragile and completely crispy.

And I truly, with all my heart, hope you make this sauce so you can lick the wood spoon more than is proper. Or simply attempt not to and let me understand how that opts for you {wicked bad guy laugh}. It’s so sweet, so velvety and dark, so completely basic.

I feel faint.

Banana lumpia dunked in caramel.

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banana lumpia

Banana Lumpia {Turon} with Coconut Caramel Sauce

4.4 from 14 evaluations


This banana lumpia is my take on a delicious Filipino reward! Bananas, fried in lumpia wrappers with brown sugar, and covered with caramel. Consists of a video!



  1. Put the coconut milk into a medium pan over low heat. Heat up until bubbling somewhat, about 5 minutes. Include the brown sugar and stir up until smooth. Thicken the sauce to your preferred consistency by keeping it at a low boil and stirring really regularly. I kept mine on the heat for nearly thirty minutes. It thickens somewhat as it cools, however you need to have the ability to see it thickening in the pan too.
  2. Steam the lumpia wrappers for a couple of minutes to soften them and make them simpler to pull apart. I simply held my own over the top of the steaming sauce pan for a couple of minutes.
  3. Peel the bananas and cut them in half lengthwise. Location the banana on the lumpia wrapper. If they are still too long to fit inside your lumpia wrappers, cut completions off or cut them in half once again. Dip your fingers in water and run them along the edge of the lumpia wrapper to make them simpler to fold. Fold the leading and bottom over the banana, and after that roll it sideways, sealing the banana inside and utilizing a little bit more water to make the wrapper stick.
  4. Heat the oil in a big frying pan or fry pan over low heat. When water sizzles throughout the leading, include the lumpia, a couple of at a time, and fry for 3-5 minutes on each side or up until golden brown and crispy. Drain pipes on paper towels and permit to cool for 10 minutes. Serve with the dipping sauce.

Keywords: banana lumpia, lumpia, filipino banana lumpia

How To Make Our Banana Lumpia:

Would it be incorrect to state that I’m having visions of that sweet, dark, coconut caramel sauce put over ice cream and chopped bananas?

Somebody please make that occur and return to me.

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