Banana Lumpia turns simple bananas into a golden, crispy treat that delights with every bite. Known as “turon” in the Philippines, this iconic snack brings together sweet fruit, caramel notes, and a satisfying crunch — all wrapped in a delicate pastry skin. If you’re new to lumpia, the process is simple, hands-on, and offers plenty of room for personal twists. Let’s explore everything you need to know to master homemade Banana Lumpia.
What Makes Banana Lumpia Unique
Banana Lumpia stands out for its contrast in textures and flavors. Each bite reveals:
- The crisp exterior from delicate lumpia wrappers, fried to a shimmering golden brown.
- The soft, naturally sweet banana filling, often with caramelized sugar.
- Optional hints of jackfruit, that add floral notes and extra dimension.
You’ll often see Banana Lumpia sold by Filipino street vendors, served warm and freshly fried. It’s not just a dessert; it’s a nostalgic comfort food, perfect for gatherings, afternoon snacks, or a sweet finish to a meal.
Ingredients
Most Banana Lumpia recipes rely on just a handful of ingredients, but thoughtful choices make a big difference. Here’s what you’ll need:
| Ingredient | Role in Recipe | Notes |
|---|---|---|
| Ripe Bananas | Main filling, provides sweetness and texture | Saba bananas work best, but regular bananas are fine |
| Lumpia Wrappers | Creates crispy shell and holds filling together | Find in Asian groceries; spring roll wrappers as alternative |
| Brown Sugar | Coats bananas, helping caramelize during frying | Adds a molasses depth |
| Jackfruit (optional) | Adds complexity and mild tang | Canned or fresh, drained |
| Ground Cinnamon | Warm spice, complements banana flavor | Use sparingly |
| Vegetable Oil | For frying | Neutral oils (canola, sunflower, corn, etc.) |
| Water | To seal wrappers | Just a dab needed |
Alternative Fillings and Flavor Boosters
- Chocolate chips or a smear of Nutella for richness
- Smoked sea salt for a sweet-and-savory contrast
- Toasted coconut for extra fragrance
Choosing the Best Bananas
Start with ripe, but still firm, bananas. Saba bananas bring an authentic flavor and hold up well when fried, but if unavailable, standard Cavendish bananas (the common grocery-store type) will do. Very soft or overripe bananas may go mushy, so aim for fruit that’s yellow with minimal brown spots.
Jackfruit, though optional, pairs beautifully with banana and adds subtle tang and texture. Shred canned jackfruit for convenience, or slice fresh if available.
Step-by-Step Instructions
Preparation
- Peel and Cut the Bananas:
- Cut bananas in half crosswise, then slice each piece lengthwise. This yields pieces that fit snugly in a wrapper and cook evenly.
- Mix Coating:
- In a shallow bowl, stir together brown sugar and cinnamon.
- Coat the Fruit:
- Roll each banana piece in the sugar mixture, until uniformly coated. Add a bit of jackfruit if you like.
- Wrap the Lumpia:
- Lay a lumpia wrapper on a clean surface in a diamond shape.
- Place a banana slice and jackfruit (if using) about 2 inches from the bottom.
- Fold the bottom point up over the fruit, tuck in the sides, and roll snugly. Dab a little water along the top edge to seal.
- Place finished rolls seam side down while you finish assembling.
Frying
- Heat the Oil:
- Pour vegetable oil into a deep, heavy-bottomed skillet or pot to a depth of two to three inches. Heat to 350°F (175°C).
- To test, drop a small scrap of wrapper in the oil; it should sizzle and float.
- Fry in Batches:
- Gently lower a few lumpia rolls into the hot oil, seam side down.
- Fry for about 2 minutes per side, turning with tongs for even browning. Don’t overcrowd the pan.
- Remove when wrappers are deep golden and crisp.
- Drain:
- Place fried lumpia on a wire rack set over a baking sheet. Avoid paper towels, as sugar syrup can stick.
Example Tip: If cooking with kids, keep them involved in wrapping, but do the frying yourself — hot oil requires steady hands and full attention.
Serving Suggestions
Banana Lumpia shines whether hot or at room temperature, but fresh out of the fryer is hard to beat. Here are favorite ways to serve:
- Dust rolls lightly with extra cinnamon sugar while warm.
- Add a scoop of vanilla ice cream for a hot-and-cold dessert.
- Offer caramel sauce, melted chocolate, or peanut butter as dips.
- Try them with a sprinkle of sea salt for balance.
For parties, arrange them on platters stacked like logs, or serve individually with mini dipping bowls.
Tips for Perfect Banana Lumpia
A few smart steps ensure the best results:
- Keep Wrappers Moist: Lumpia wrappers dry out quickly. Cover unused wrappers with a barely damp towel while you work to avoid cracking.
- Seal Tightly: Roll snugly, with no air pockets. Water seals the edge quickly and helps prevent leaks.
- Maintain Oil Temperature: Let the oil return to 350°F between batches for crisp, non-greasy results.
- Don’t Overstuff: Too much filling can burst wrappers open when frying.
- Drain Properly: Use a wire rack, not paper towels, for ultimate crispiness.
Storage and Reheating
Banana Lumpia tastes best just fried, but you can enjoy any extras for up to three days. Here’s how to store and revive leftovers:
Short-Term Storage
- Cool lumpia completely.
- Place in an airtight container, separating layers with parchment or wax paper.
- Refrigerate for up to 3 days.
Reheating
- Oven Method: Arrange lumpia on a baking tray. Bake in a preheated oven at 350°F for 10-15 minutes. This restores much of the original crunch.
- Air Fryer: 375°F for 3-5 minutes.
- Avoid Microwaves: Steam softens the shell, losing the delightful crispness.
Note: Freezing is not recommended — thawed bananas become watery and mushy.
Banana Lumpia Variations and Creative Twists
Filipino cooks often put their own spin on Banana Lumpia:
- Sprinkle crushed peanuts or sesame seeds inside for added crunch.
- Mix minced mango or pineapple with bananas for tropical flair.
- Use honey or coconut sugar instead of brown sugar for a different depth of flavor.
- Try dusting with matcha powder or cocoa before serving.
Lumpia’s adaptability is one of its best features — each batch can reflect your favorite tastes, textures, and even dietary needs (vegan wrappers are common).
The Story Behind Banana Lumpia
While Banana Lumpia is now a classic dessert, lumpia itself comes from Chinese spring rolls, brought to the Philippines centuries ago. Filipino cooks evolved the dish using local ingredients, particularly saba bananas. Over generations, it’s become a staple at celebrations and street stalls alike, bridging everyday eating and festive occasions.
Today, turon is enjoyed across the globe, adapting to new ingredients and kitchen styles. Each crunchy, golden roll carries a taste of the Philippines and a dash of homemade comfort.
Frequently Asked Questions
Can I bake Banana Lumpia instead of frying?
Yes. Brush wrapped lumpia lightly with oil, arrange on a nonstick baking sheet, and bake at 425°F until evenly browned and crisp, usually 15-18 minutes. Frying gives more even crunch, but baking is a lighter alternative.
Are lumpia wrappers gluten-free?
Some brands make gluten-free lumpia or spring roll wrappers. Check labels, as traditional ones are made with wheat.
Can I prepare Banana Lumpia in advance?
You can assemble the lumpia (uncooked) a few hours ahead. Cover and chill until ready to fry. They fry best straight from the fridge.
Banana Lumpia makes a simple banana extraordinary. With a little care and the right technique, you’ll serve up rolls that are crisp, sweet, and aromatic — perfect for sharing at any table. Get creative with your fillings, enjoy the process, and savor the delicious results.
Banana Lumpia
Banana Lumpia is a delightful fusion of sweet and crispy. It features ripe bananas and jackfruit, both coated in cinnamon sugar. Everything is wrapped in a golden lumpia wrapper.
Ingredients
- 20 lumpia wrappers, thawed if frozen
- vegetable oil, for deep frying
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 cup shredded jackfruit, optional
- 5 ripe bananas
Instructions
- Heat 2-3 inches of vegetable oil to 350°Fahrenheit in a large, heavy-bottomed pot or skillet.
- Cut the bananas in half across the middle, then cut each piece in half lengthwise.
- Mix the brown sugar and ground cinnamon in a shallow dish until well combined.
- Roll each banana slice in the cinnamon-sugar mixture, ensuring it is fully coated.
- Position a lumpia wrapper in front of you with a point on the bottom (it should look like a diamond on the table, not a square).
- Place a coated banana piece on the wrapper, positioning it horizontally about 2 inches above the corner closest to you. Add a few stips of jackfruit, if using.
- Fold the bottom corner over the banana, then fold in the left and right sides and 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.
- Carefully place the wrapped bananas into the hot oil, seam side down. Work in batches to avoid overcrowding. Fry for about 2 minutes per side, until the lumpia are golden brown and crispy.
- Using a slotted spoon or skimmer, remove the fried lumpia from the oil and 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.
- Allow the banana lumpia to cool slightly before serving with a scoop of vanilla ice cream or a drizzle of caramel sauce. Enjoy!