Banana Lumpia Ice Cream
This ice cream sundae recipe is so delicious that you just have to try it.
My husband is Filipino. Lumpia is a big thing in our family. It's really a Filipino version of an egg roll or spring roll with meat and vegetables.
I like to make what I call "Banana Lumpia". It's my version of the Filipino "turon" which is basically a lumpia wrapper filled with plantain bananas and jack fruit rolled up and fried.
Mine is sweeter because I use cinnamon and sugar, regular bananas, and no jack fruit. The sugar mixture makes a nice warm glaze on the inside.
1 pkg. Lumpia wrappers (You can find these in asian markets and some supermarkets. Make sure they are frozen when you buy them
Take them out to thaw 30 minutes ahead.)
2-3 bananas (cut into fourths length wise)
cinnamon sugar mixture: mix 1/2 cup sugar and 1/2 tsp. ground cinnamon
egg glue: mix together 1 egg white and 1tbsp of flour to form a paste.
canola oil- (enough to fill to 1/2" in a 10 inch skillet)
vanilla ice cream
optional: whipped cream, caramel sauce, nuts
Separate a lumpia wrapper from the others by peeling off from the corner very gently. Roll a piece of banana in cinnamon sugar mixture,
then wrap into lumpia shape sealing the edge with egg glue. Repeat till all banana pieces have been used.
Fry the banana lumpia in vegetable oil until golden brown. Place on paper towels to drain excess oil.
While still warm, place 1 or 2 each on a plate. Top with 2 scoops of vanilla ice cream. Drizzle on some caramel sauce and top with whipped cream and nuts. (I omited the nuts in my picture.)
These banana lumpias are great all by themselves too.
I hope you enjoy my original ice cream sundae recipe.
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