Being part Filipino, lumpia was a big part of my household growing up. What is lumpia you ask? It is the Filipino version of an egg roll. While I was growing up we always had some savory lumpia in the freezer and it was always at all of our family functions. What we never had was banana lumpia, and it wasn’t until one of my old bosses asked me if I had ever made it that I had even heard of it. But after trying it recently, I feel like I was slightly deprived as a child. Who would’ve known that sweet bananas wrapped inside a crunchy shell could be so delicious? But being the chocolate lover that I am, I couldn’t leave it at that so I added a few dark chocolate morsels to the mix and the results were delicious.
If you have never made lumpia or egg rolls at home the act of rolling them can take a little time to learn, but once you get it down it’s super easy and you’ll be surprised at how fast you can get it done.
We always had some kind of sauce to dip our lumpia into growing up, so I thought we should have some for this chocolate banana version. And what goes better with bananas and chocolate than strawberries? I simply combined 2 cups of sliced strawberries and 1/4 cup of sugar in a small saucepan and cooked over medium-low heat, until it reached a sauce consistency, about 15-20 minutes.
Chocolate Banana LumpiaPrint Recipe
- 1/2 cup brown sugar
- 2-3 large bananas, cut in half and then cut into 1/2 inch strips (should have about 25-30 slices)
- 1/3 cup dark chocolate morsels
- 12-15 lumpia wrappers (If you can't find these you can substitute spring roll wrappers)
- cup of water to help seal the wrappers
- oil for frying
Dredge bananas in brown sugar to lightly coat.
Separate the lumpia wrappers and cover with a damp towel to keep them from drying out. Using one wrapper, lay 2 pieces of the sugar coated banana end to end about an inch from the edge closest to you, and sprinkle about 4 dark chocolate morsels over banana. Working away from you, fold the lumpia wrapper over the banana and chocolate. Next fold in both sides, wet the end of the wrapper and roll to seal completely. Continue process until all lumpia are rolled.
Heat about 3/4 of an inch of oil in a skillet over medium-high heat. Once the oil hot, fry the lumpia until golden brown. Remove to paper towel lined plate . Let cool slightly. Serve.
Slightly indulgent but oh so delicious, I recommend doubling the recipe and freezing a few packs so you can fry them whenever you get the craving. Enjoy!