Directions

1. 1

   Pour the coconut milk into a medium saucepan and place over low heat.

2. 2

   Heat the coconut milk until small bubbles form on the surface, about 5 minutes. Steam the lumpia wrappers over the saucepan for a few minutes to soften them and make them easier to separate.

3. 3

   Add the brown sugar to the warm coconut milk and stir until completely smooth. Continue heating over low heat, stirring frequently, until the sauce thickens to your preferred consistency (approximately 25–30 minutes). The sauce will continue to thicken as it cools, so do not over-reduce it. Set the caramel sauce aside to cool.

4. 4

   Peel the bananas and cut them lengthwise in half. If the banana halves are too long to fit inside the lumpia wrappers, trim or cut them into shorter pieces.

5. 5

   Wet your fingers with water and run them along all the edges of a lumpia wrapper. Place one banana piece on the wrapper, then fold the top and bottom edges over the banana. Roll the wrapper sideways around the banana, pressing the edges together firmly and using a bit more water to seal the seams. Repeat until all lumpia are assembled.

6. 6

   Heat the oil in a large skillet over low heat. Once the oil is shimmering and a few drops of water sizzle when added to the surface, carefully place a few lumpia into the pan, leaving room between each one.

7. 7

   Fry for 3–5 minutes on each side, turning once, until the wrapper is deep golden brown and crispy on all surfaces.

8. 8

   Transfer the fried lumpia to a plate lined with paper towels to drain excess oil. Allow to cool for 10 minutes before serving.

9. 9

   Serve the cooled banana lumpia with the caramel-coconut dipping sauce on the side.