Banana Lumpia, a filipino dessert :)

The first time I tried Banana Lumpia was at the Jackie Chan Restaurant in Honolulu, Hawaii. When my friend and I ordered this dessert, we didn't know what to expect, except we know banana is involved. When the dessert arrived, it looked really good, as were all the restaurant food. The bananas were wrapped in the spring roll/lumpia wrap and fried. I took a bit and fell instantly in love with it. It is best served with a scoop of Vanilla ice-cream. The hot and the cold created such warmth in our mouth it was hard to describe the feeling.
Tastiness: 5 stars.

Tips:
1. Banana is really filling. So if you're the only one eating the lumpia, you should consider using only 1 or 2 bananas.
2. This dessert is best served immediately. If you leave it overnight, it's not going to be crunchy at all.
3. If you have ice cream at home, serve it with a scoop of ice cream.

Ingredients:
--1 banana, halved. (if you are using those really small bananas, you don't have to cut it in half)
--2 spring roll/lumpia wrappers. (Can be bought in most Asian food store at the produce area. If you live in St. George, Utah, try Harmon's.)

--Some powdered sugar
--Some water
--Oil (as much as you need to fill your frying pan half way up)

Instructions:
1. Wrap each banana in a spring roll wrappers like the pictures below shown. Use the water to seal the wrapper in the final step of the wrapping process.

2. Heat the oil on high over the stove.

3. Fry the wrapped bananas in the pan til the wrappers turn golden brown. Stir them while they are being fried so they can be fried evenly.

4. Remove the banana lumpias from the pan and use the paper towels to drain the oil from the lumpias.

5. Sprinkle the powdered sugar on the lumpias.

6. Serve immediately.

Banana Lumpia

Happy Cooking!
Sharon