This Filipino delicacy is sweet fruity taste on the inside and crunchy on the outside. It has monggo, macapuno, kaong, langka and other bottled sweetened fruit wrapped in spring roll wrapper.
Write a review
Amount Per Serving
Calories from Fat 18
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 10g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Lumpia wrappers
- 1 Cup banana plantain
- 1 Cup bottled haricot beans
- 1 Cup bottled nata de coco
- 1 Cup bottled coconut sport
- 1 Cup bottled red beans
- 1 Cup bottled ripe jackfruit
- Sugar (optional)
- Cooking Oil
- Slice each ripe banana in thin sizes or cut into quarters.
- Lay out one egg roll wrapper on a clean surface.
- Place a banana piece on wrapper near bottom edge.
- Add a teaspoon of monggo, haricot, nata de coco,macapuno, and a slice of langka.
- Wrap the lumpia, folding both sides, seal the opposite edge with egg or water.
- Heat oil in a deep pan, deep fry the rolls in batches until they turn golden brown, about 3-5 minutes on each side.
- Remove with a skimmer and drain on paper towels.
- In this recipe, we used 1 bottle of halo-halo mix and 5 pcs banana plantain. We made 20 pcs.
- Any bottled halo-halo ingredients of your choice can be added in our recipe, like the halayang ubi and kaong.
- For sugary top, tap some water on spring roll and sprinkle sugar mixture over top before frying.
- Store in the fridge on a container and reheat in a toaster oven on toast for 4 minutes, or until hot.
- Served with a single scoop of Vanilla ice cream.
Pinoy Hapagkainan http://www.pinoyhapagkainan.com/