Banana lumpia is a Filipino dish made from ripe bananas, wrapped in a thin crepe-like wrapper and fried. The result is a crispy, savory, and sweet snack that's perfect for any occasion. This dish can be enjoyed on its own, or served with your favorite dipping sauce.
Banana lumpia make a delicious dessert served with sprinkled powdered sugar, or with warm caramel or chocolate sauce drizzled over them.
What is a Turon, or Banana Lumpia?
In Spanish influenced Filipino cooking, a popular dessert to make is banana lumpia, or Turons. Turons, also known as lumpiang saging (Filipino for "banana lumpia"), is a Philippine snack made of quartered bananas (preferably Saba or Cardaba bananas), dusted with brown sugar, rolled in a lumpia wrapper and fried till the wrapper is crisp.
Here in the US, plantains are the best banana choice to use when making Turons, or Banana Lumpia. The Saba, Cardaba, and Plantain are all a starchy type of banana that cooks up very sweet, but holds up better than snacking bananas when cooked.
Why you will love this recipe
Banana Lumpia is a delicious and easy-to-make dessert that will have your family members asking for more. The recipe is simple, and the ingredients can easily be found in most grocery stores.
Best of all, this dish can be prepared ahead of time so you can serve it as a last minute addition to a menu.
Jump to:
- What is a Turon, or Banana Lumpia?
- Why you will love this recipe
- Ingredients for making Banana Lumpia
- How to Make Banana Lumpia
- Serving suggestions
- Substitutions
- Variations
- Equipment
- Top Tips
- Frequently asked questions
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Ingredients for making Banana Lumpia
- Lumpia or spring roll wrappers
- cooking bananas like Plantain or Saba bananas
- brown sugar
- vegetable oil
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Banana Lumpia
You will roll and shallow fry Banana Lumpia just like Traditional Pork Lumpia. The filling instructions are different, and shown below.
Prepare the cooking bananas
You want to select medium ripe Plantain bananas unless the tiny Saba bananas are available. These types of bananas are starchier, and hold their shape better after cooking. When they are cooked they become sweet and flavorful.
- Cut the ends off the plantain, slice down one side, and unwrap the banana from the thick plantain peel.
- Cut in half, then cut into quarters lengthwise. Roll in a bowl with some brown sugar.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Roll the bananas in the wrappers
- Place one or two quartered lengths of sugared banana on a lumpia wrapper. Roll up twice. Dampen sides with water on your fingertips, and fold over side flaps.
- Seal side flaps with water, then finish rolling up into a medium tight 'cigar'.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Shallow fry the lumpia
- Heat some of the oil in a skillet until hot. Drop a few lumpia in and lower heat so that the lumpia brown slowly on all sides, allowing the banana inside to cook also.
- Work in small batches, and place on absorbent paper to pull away any excess oil. Dust with powdered sugar or even cinnamon sugar when cool. Serve hot or cold.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving suggestions
Traditionally served with powdered sugar garnish, or drizzled with caramel sauce. Or, kick it up a few notches with our Bailey's Irish Cream Chocolate Ganache for a perfectly decadent hot fudge sauce to drizzle on these banana lumpia!
For more Filipino dishes see recipe for Adobong Chicken Livers, Traditional Pork Lumpia, and Ube Leche Flan.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
You can use any spring roll wrapper to make these, but lumpia wrappers are best. Don't substitute your table or snack bananas to make this dish, as they will be mushy.
Variations
Strips of jackfruit are also popular added to banana lumpia. You will find jackfruit canned, and after draining it, would add a small strip in place of one banana quarters. Roll up, and then shallow fry.
If you love these dessert lumpia, you will love our Traditional Pork Lumpia, or our meatless Fresh Vegetable Lumpia.
Equipment
- Skillet for preparing vegetable mix
- Electric Skillet or regular skillet for shallow frying
A 12" x 12" electric skillet is awesome for making lumpia.
Top Tips
- medium ripe, firm yellow plantains makes the best Turons or Banana Lumpia
- Don't over fill the fry pan, leave plenty of room between as they can stick together.
Frequently asked questions
Yes, especially when still hot and with some caramel or chocolate sauce!
Some Other Recipes We Are Sure You Will Love
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📖 Recipe
Filipino Banana Lumpia (Turons)
Equipment
Ingredients
- ½ cup vegetable oil for shallow pan frying lumpia rolls
- 2 plantains, yellow
- 1 cup brown sugar
- 30 Lumpia wrappers
Instructions
- Trim and unpeel plaintains from their casing. Cut in half, then cut each half into quarters lengthwise.2 plantains, yellow
- Add the brown sugar to a large bowl, add the cut plantains and toss to coat in sugar well.1 cup brown sugar
- Lay out a lumpia wrapper on a flat board. Have a small bowl of water nearby for sealing the wrapper. Place two rounded teaspoons of vegetable mixture on the lumpia wrapper. Center placement, but about 2" from bottom edge of wrapper.30 Lumpia wrappers
- Lift the bottom edge of the lumpia wrapper up and over the banana filling, rolling twice as you do so.
- Dip your fingers in the water and dampen the left and right sides of the lumpia wrapper. Take the left side of the wrapper and pull toward the center, sealing the damp wrapper against the roll. Repeat with the right side of the wrapper.
- Use fingers dipped in the water, dampen the remaining exposed upper portion of the wrapper. Now gently roll with just enough tightness to create a little tension. roll the wrapper up like a mini cigar. Use water to dampen any loose edges so they all lay smoothly.
- Repeat until all 30 lumpia wrappers are filled. Let sit for a few minutes so all sealing water is absorbed.
- While lumpia rolls are sitting, heat a few tablespoons of the remaining oil in a large skillet or electric skillet. Lay out lumpia in the hot oil, shallow frying and turning until golden brown on all sides, adding more of the remaining oil as needed. Work in small batches.½ cup vegetable oil
- Remove fried lumpia and lay on a paper towel to absorb any excess oil. Serve immediately with your favorite dipping sauce.
Notes
- medium ripe, firm yellow plantains makes the best Turons or Banana Lumpia
- Don't over fill the fry pan, leave plenty of room between as they can stick together.
Nutrition
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