—a crispy, golden spring roll filled with sweet bananas and jackfruit. Learn its history, ingredients, and step-by-step preparation to make this easy, delicious snack at home. Perfect for any occasion, Banana Lumpia offers a delightful fusion of tropical sweetness and crunch that everyone will love.){kind=link}
Banana Lumpia, also known as Turon, is a beloved Filipino snack that combines the sweetness of ripe bananas with the crispiness of a golden-fried wrapper. This treat is a common street food in the Philippines, often enjoyed as an afternoon snack or dessert. Its delicious simplicity lies in wrapping sliced bananas (and sometimes jackfruit) in a spring roll wrapper, then deep-frying it until crispy and golden brown.
Banana Lumpia:
The blend of soft, caramelized fruit and crunchy exterior makes Banana Lumpia an irresistible bite for anyone who loves tropical desserts. With its sweet aroma and satisfying texture, this Filipino classic brings comfort and nostalgia to many who grew up enjoying it fresh off the pan.
History:
Banana Lumpia traces its roots to the Philippines’ rich culinary tradition, influenced by both Chinese and Spanish cuisines. The term lumpia comes from the Chinese lunpia, meaning “spring roll.” Filipinos creatively adapted the concept using local ingredients—substituting savory fillings with sweet fruits like saba bananas and jackfruit. Over time, Turon became a staple merienda (snack), often sold by street vendors and enjoyed across generations.
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Banana Lumpia
Ingredients
- 4 ripe saba bananas (or plantains), halved lengthwise
- 1/2 cup brown sugar
- 1 cup jackfruit strips (optional)
- 8 spring roll wrappers
- Cooking oil (for frying)
- Water (for sealing the wrappers)
Instructions
- Peel and slice the bananas in half lengthwise.
- Roll each banana piece in brown sugar until evenly coated.
- Place a slice of banana and a strip of jackfruit (if using) on a spring roll wrapper.
- Fold the sides and roll tightly, sealing the edge with a dab of water.
- Heat oil in a pan over medium heat.
- Fry the wrapped bananas until golden brown on all sides, about 2–3 minutes each side.
- Drain excess oil and let cool slightly before serving.
Notes
- Use ripe but firm bananas for the best flavor and texture.
- Add jackfruit for an extra layer of sweetness and aroma.
- Avoid overcrowding the pan while frying.
- Sprinkle extra sugar during frying for a caramelized glaze.
- Best enjoyed warm and freshly cooked.
Tips for Banana Lumpia:
- Use brown sugar instead of white for a richer flavor.
- Wrap tightly to prevent oil from seeping in.
- You can air-fry for a healthier version.
- Serve with a scoop of vanilla ice cream for a dessert twist.
- Store leftovers in the fridge and reheat in the oven for crispiness.
FAQ’s for Banana Lumpia:
Q: Can I use regular bananas instead of saba?
A1: Yes, but saba or plantains are preferred for their firm texture and sweetness.
Q: How can I make it less oily?
A2: Drain on paper towels or use an air fryer for a lighter version.
Q: Can I freeze Banana Lumpia before frying?
A3: Yes! Store uncooked rolls in an airtight container and fry straight from frozen when needed.
Q: What oil is best for frying?
A4: Use vegetable or canola oil for even cooking and a neutral taste.
Q: Is jackfruit necessary?
A5: No, it’s optional, but it enhances the tropical flavor.
Conclusion:
Banana Lumpia is a timeless Filipino treat that captures the perfect balance of sweet, crispy, and fruity flavors. Whether served as a street snack or a home dessert, it delights everyone who tastes it. Quick to make and fun to eat, this recipe shows how simple ingredients can create something truly unforgettable.