Banana Lumpia

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Banana Lumpia: The Ultimate Guide to Filipino Turon

Craving something sweet with a bit of crunch? Banana lumpia, also known as turon, brings together soft, caramelized fruit wrapped in a shatteringly crisp shell. This Filipino dessert rolls together tradition, texture, and taste in every golden bite. In this guide, you’ll learn how to make banana lumpia at home, explore its origins, and pick up techniques that guarantee irresistible results every time.

What Is Banana Lumpia?

Banana lumpia, or turon, is a beloved Filipino snack and dessert. At its core, it’s a type of spring roll: ripe banana halves sprinkled with brown sugar, sometimes paired with jackfruit, then tightly wrapped in a thin wrapper and fried until deep golden-brown. With each bite, you get a contrast of molten fruit and crunch, with caramelized notes from the sugar and warmth from cinnamon.

In Filipino street markets, you might spot long racks filled with turon, each one glistening and still warm from the oil. It’s a staple treat you’ll find outside schools, in food stalls, or at family gatherings—enjoyed on its own or as part of a dessert spread.

Essential Ingredients

Quality ingredients are the foundation of perfect banana lumpia. Here’s what you’ll need:

• Ripe Bananas: Traditional recipes use saba bananas, native to the Philippines. If you can’t find them, plantains or regular ripe bananas will work. Look for bananas that are yellow with a touch of firmness.
• Jackfruit (optional): Sweet and slightly tangy, this fruit adds extra flavor and texture. You can use canned drained jackfruit, cut into strips.
• Brown Sugar: This provides rich caramelization as the sugar melts around the fruit.
• Ground Cinnamon: Just a pinch brings warmth, balancing the natural sweetness.
• Lumpia Wrappers: Thin, spring roll-style wrappers crisp up beautifully. Find them in Asian markets or the frozen section of grocery stores.
• Vegetable Oil: Choose one with a high smoke point for deep frying, such as canola, corn, or peanut oil.
• Water: To help seal the wrappers and hold everything together during frying.

Banana Lumpia Recipe

Let’s dive into the step-by-step process. With practice, you’ll master the art of frying up this popular Filipino street food snack at home.

Ingredients Table

Step-By-Step Instructions

1. Prep the Fruit

• Peel the bananas. Slice each one in half across (widthwise), then split those halves lengthwise. This gives you four pieces per banana.
• If using jackfruit, slice into strips roughly the size of the banana pieces.

2. Mix Sugar and Cinnamon

• In a shallow bowl, combine brown sugar and ground cinnamon.
• Roll each banana piece gently in the mixture, ensuring an even coating. This layer will become syrupy and sticky as it fries.

3. Wrap the Lumpia

• Lay a lumpia wrapper on a plate, positioned like a diamond.
• Place a banana piece 2 inches up from the bottom corner.
• Add a strip or two of jackfruit on top, if using.
• Fold the bottom corner over the filling, tuck in both sides, then roll upwards. Use a dab of water to seal the top corner.

4. Fry to Perfection

• In a deep skillet or heavy pot, heat 2 inches of vegetable oil until it reaches 350°F (175°C). A small piece of wrapper should sizzle on contact.
• Lay a few lumpia, seam side down, into the hot oil. Don’t overcrowd the pan.
• Fry each side for about 2 minutes, turning gently, until wrappers turn crisp and deeply golden.
• Use a slotted spoon to transfer each fried roll onto a wire rack or tray lined with parchment paper.

5. Cool and Serve

• Let the banana lumpia cool slightly, about 5 minutes. The sugar inside will be scorching at first.
• Serve warm. They’re delicious as is or with a scoop of ice cream on the side.

Tips for Perfect Banana Lumpia

Mastering banana lumpia takes just a few tips and some hands-on practice. Here’s how to get crisp, flavorful results every time:

• Choose ripe but firm bananas: Overripe bananas become mushy and may soak through the wrappers, while underripe ones won’t offer the full caramelized flavor.
• Seal the wrappers well: Moisture helps, but don’t overdo it. Too much water makes the wrappers soggy, causing them to split during frying.
• Maintain oil temperature: Let the oil heat up again between batches. If the oil is too cool, lumpia absorb oil and become greasy. If it’s too hot, the wrappers will burn before the fruit softens.
• Drain thoroughly: Always use a wire rack instead of paper towels for draining. Sugar syrup can stick to paper towels, tearing the wrappers.
• Serve soon: Banana lumpia is best enjoyed within an hour of frying. The wrapper stays crisp, and the filling remains warm and sweet.
• Experiment with add-ins: Chopped dark chocolate, peanut butter, or coconut can be placed with the banana for new variations.

Serving Ideas and Variations

Banana lumpia isn’t just for dessert. It doubles as a mid-afternoon snack, party finger food, or even a breakfast treat in some Filipino homes. Here are a few creative ways to serve or tweak your batch:

• Sweet Dippers: Offer caramel sauce, chocolate syrup, or condensed milk for dipping.
• Sundae Style: Top warm lumpia with vanilla, coconut, or ube ice cream and a drizzle of honey.
• Crispy Garnishes: Sprinkle with sesame seeds right after frying for extra texture.
• Savory Twists: Try stuffing the rolls with cream cheese, toasted nuts, or even cheddar for a less traditional take.
• Air Fryer Option: Lightly spray rolled lumpia and air-fry at 375°F for 6-8 minutes, flipping once. The results are lighter and less oily, but still satisfyingly crisp.

Troubleshooting Guide

Even the best cooks run into snags. Here’s how to troubleshoot common banana lumpia issues:

• Wrappers splitting during frying: Wrappers may have dried out, weren’t sealed well, or got punctured during assembly.
• Oil spattering: This can happen if there’s too much moisture. Pat fruit pieces with paper towels before rolling.
• Soggy lumpia: Overcrowding the pan, low oil temperature, or not draining on a wire rack can lead to sogginess.
• Filling leaking out: The rolls may be too loose. Roll tightly and seal carefully at the edge.

Storing and Reheating Banana Lumpia

Banana lumpia is best fresh, but you can store and reheat leftovers if needed. Here’s how to keep them as tasty as possible:

Storing

• Let the lumpia cool completely before storing.
• Place in an airtight container lined with parchment paper. If you’re stacking them, add parchment between layers.
• Store in the fridge for up to three days.

Reheating

• Oven: Arrange on a baking sheet in a single layer. Bake at 350°F for 10-12 minutes. This restores some crispness.
• Air fryer: Heat at 375°F for 3-5 minutes.
• Avoid microwaving: The wrappers turn soft, and the sugar loses its snap.

Freezing banana lumpia isn’t recommended, as the bananas break down and turn mushy.

Frequently Asked Questions

What are the best bananas for banana lumpia?

Saba bananas offer the classic taste and texture, but plantains or small, firm Cavendish bananas also work well.

Can I prepare lumpia ahead of time?

You can assemble rolls several hours in advance and chill them covered. Fry just before serving to retain the crunch.

Is it possible to bake banana lumpia instead of frying?

Yes. Brush or spray the rolls with oil and bake at 400°F for 12-15 minutes, flipping once for even browning. The texture will be less crisp than frying, but still enjoyable.

What should I serve with banana lumpia?

Anything creamy or cold contrasts nicely—think ice cream, whipped cream, or even yogurt. A light dusting of powdered sugar brings a finishing touch.

Banana lumpia captures the playful spirit of Filipino food: quick to make, easy to share, and more than just a dessert. This treat melds crispy texture, natural sweetness, and just a hint of spice. Once you’ve tried making these at home, they’ll find a place in your regular dessert rotation—destined to be requested at gatherings, quiet nights in, and anytime you crave the delicious flavors of the Philippines.

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Banana Lumpia

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Dessert / Cuisine: Filipino

Prep Time 15 minutes

Cooking Time 10 minutes

Servings 10 servings

Calories 149 cal

Banana Lumpia is a delightful fusion of sweet and crispy. It features ripe, cinnamon sugar coated bananas. Jackfruit is also included. All of this is wrapped in a golden lumpia wrapper.

Ingredients

• 1 cup shredded jackfruit, optional
• 1/4 cup brown sugar
• 5 ripe bananas
• 1 teaspoon ground cinnamon
• 20 lumpia wrappers, thawed if frozen
• vegetable oil, for deep frying

Instructions

1. Pour 2-3 inches of vegetable oil into a large, heavy-bottomed pot or skillet. Heat the oil to 350°Fahrenheit.
2. Cut the bananas in half across the middle. Then cut each piece in half lengthwise.
3. Put the brown sugar in a shallow dish. Add the ground cinnamon. Mix them together until well combined.
4. Roll each banana slice in the cinnamon-sugar mixture. Make sure each slice is fully coated.
5. Place a lumpia wrapper in front of you. Make sure there is a point on the bottom. It should look like a diamond on the table, not a square.
6. Place a coated banana piece on the wrapper. Position it horizontally about 2 inches above the corner closest to you. Add a few strips of jackfruit, if using.
7. Fold the bottom corner over the banana. Fold in the left side. Fold in the right side. Roll tightly to encase the fruit completely. Moisten the top corner with a bit of water to seal the wrapper. Repeat this process with the remaining bananas and wrappers.
8. Carefully place the wrapped bananas into the hot oil with the seam side down. Work in batches to avoid overcrowding. Fry for about 2 minutes per side. Cook until the lumpia are golden brown and crispy.
9. Use a slotted spoon or skimmer to remove the fried lumpia from the oil. Place them on a wire rack to drain excess oil (see note). The cinnamon-sugar mixture may seep out during the cooling process. That’s okay.
10. Allow the banana lumpia to cool slightly. Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. Enjoy!