Banana Lumpia is a sweet variation of the usual Filipino Lumpia. Filled with banana, wrapped in a lumpia wrapper, this is a perfect Filipino snack.
I made several Filipino Lumpia in my post, and this is another variation of Lumpia. Banana Lumpia is a deep-fried roll coated with sweet caramel sauce.
I grow up eating Banana Lumpia, and I make this now in the US whenever I get a hold of Saba.
What is SAB-A
Sab-a, pronounced as sub-uh, is a type of banana that originated in the Philippines. With a rigid body, this is called a “cooking banana.” You can cook it boiled and fried. It is sold anywhere in the Philippines and is a favorite snack. Unfortunately, this is not sold in our grocery stores, so I only can make Banana Lumpia once in a while, but when I do, it’s always a happy celebration.
INGREDIENTS FOR BANANA LUMPIA
- 8 pieces Saba
- 1 can Jack fruit in syrup drained and cut into strips
- Dark Brown Sugar
- 2-3 cups cooking oil
- 8 pieces lumpia wrapper
CARAMEL SAUCE
- 1 cup granulated sugar
- 6 tablespoons salted butter
- 1/2 cup heavy cream at room temperature
- 1 teaspoon salt
HOW TO MAKE BANANA LUMPIA
- Prepare the Banana – Peel bananas and cut them in half lengthwise. Place banana on the middle of the lumpia wrapper and add the jack fruit close to the banana. Just similar on wrapping a burrito.
- Fold both sides of the wrapper (left and right)
- Fold the middle and roll wrapper once then brush the edge with water.
- Continue folding and seal. Do the same to the rest of the bananas and jack fruit.

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Heat 1 cup of oil and put in dark brown sugar. Wait until the sugar is melted and fry until the wrapper turn golden brown and sugar coats the wrapper. Fry the rest of the ingredients.
HOW TO MAKE THE SALTED CARAMEL SAUCE
- In a medium size sauce pan, heat the sugar and mix constantly using a wooden spoon or a heat resistant spatula.
- Stir all the time until the sugar turn into brownish color. Always keep an eye so that the sugar do not get burn.
- Once the sugar is completely melted, add in the butter immediately and make sure that mixture will not turn into clumps. If it does, remove the pan from the heat and gently but quickly stir to combine the mixture again.
- This may take a few minutes, but if you continue whisking they will combine again.
- If the mixture has combine, add the heavy cream slowly. After the cream has been added, stop stirring and let the sauce boil for 1 more minute. Since the cream is colder than the caramel, the mixture will rise higher to the pan, so be careful not to get burned.
- Turn off the heat and add the salt. Mix and let cool.
- Store the sauce in an airtight container.

VARIATIONS:
- If you don’t have Sab-a in your groceries, you can replace it with plantain.
- You can skip the Caramel Sauce if you want. The sugar added while frying is sufficient to sweeten the Banana Lumpia.
- Jackfruit is optional. This is still good without the jackfruit, so you can skip it.
BANANA LUMPIA
Equipment
- knife
- frying pan
- stove
Ingredients
- 8 pieces Saba you can use plantain
- 1 can Jackfruit optional
- 8 pieces Lumpia wrapper I prefer Menlo
Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp salted butter
- 1/2 cup heavy cream room temperature
- 1 tsp salt
Instructions
- Prepare the Banana: Peel bananas and cut them in half lengthwise. Place banana on the middle of the lumpia wrapper and add the jack fruit close to the banana. Just similar on wrapping a burrito. Fold both sides of the wrapper (left and right)Fold the middle and roll wrapper once then brush the edge with water. Continue folding and seal. Do the same to the rest of the bananas and jack fruit.
- Fry: Heat 1 cup of oil and put in dark brown sugar. Wait until the sugar is melted and fry until the wrapper turn golden brown and sugar coats the wrapper. Fry the rest of the ingredients.
- Make the Caramel Sauce: In a medium size sauce pan, heat the sugar and mix constantly using a wooden spoon or a heat resistant spatula.Stir constantly until the sugar turn into a golden color or brownish color. Be careful not to burn the sugar.
- Add the Butter: Once the sugar is completely melted, add in the butter immediately and make sure that mixture will not turn into clumps. If it does, remove the pan from the heat and gently but quickly stir to combine the mixture again. This may take a few minutes, but if you continue whisking they will combine again
- Add the Heavy Whipping Cream: If the mixture has combine, add the heavy cream slowly. After the cream has been added, stop stirring and let the sauce boil for 1 more minute. Since the cream is colder than the caramel, the mixture will rise higher to the pan, so be careful not to get burned.
- Store: Turn off the heat and add the salt. Mix and let cool.Store the sauce in an airtight container.
Video

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