lumpia

Banana Lumpia

Well, my friends, I have one more Filipino dish to share with you that didn’t make it into Filipino Food Month. It’s your bonus recipe– totally free! This is one of my very favorite things to eat. This is a dessert version of lumpia, and it is seriously tasty. I remember rushing to the student store at my school at lunch or merienda whenever these were fresh and buying them for 5 pesos (about $0.12) each.

In the Philippines, banana lumpia is made with a cooking banana, called saba. I have never seen saba here in Minnesota, so I struggled for a while to figure out what to make these with. Saba bananas are short and squat, and are starchier than regular bananas, but not as starchy as plantains.

I had tried making these with plantains before, and the plantains were too firm and stayed very separate from the rest of it. Then I tried regular bananas, but they just got mushy with the frying. I decided to try one more thing, and it worked quite well!

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Lumpia {Filipino Food Month}

I really should not be writing this post right now. I’m neck-deep in Easter prep since I’m hosting this year, but there was no way that I could have a Filipino Food Month on this blog and not share my favorite Filipino dish.

Lumpia is a Filipino egg roll. Unlike Chinese egg rolls, lumpia are made with spring roll wrappers and have more vegetables in the interior. These are “regular” lumpia, if you will, but there’s another type you’ll also find often in the Philippines– Lumpia Shanghai– which are a bit more similar to Chinese egg rolls.

I certainly don’t want to alienate any of my readers, but I personally think that Filipino lumpia is the best kind of egg roll that ever was. Period.

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