- 1 cup canned coconut milk
- 1 cup brown sugar
- 1 teaspoon of salt
- 1/2 teaspoon vanilla extract or rum (optional)
- 10 small ripe bananas
- 20 fresh lumpia or egg roll wrappers
- 1-2 cups vegetable oil for frying
In a saucepan over low heat, heat coconut milk until bubbling, about 5 minutes. Add brown sugar and stir until smooth. Simmer, stirring frequently, for 25-30 minutes until very thick. Remove from heat and stir in salt and vanilla or rum. Set aside to cool.
Peel bananas and cut in half cross-wise. Place each half on a lumpia wrapper. Dip your fingers in water and run them along the edge of each wrapper. Fold the top and bottom over the banana and then roll it sideways, sealing the banana inside. Use more water if needed to seal it shut. Heat a few inches of oil in a high-sided pan to about 350˚F, or until a cube of bread browns nicely. Fry lumpia in batches, one side at a time, until golden brown and crispy. Drain on a paper towel and let cool. Drizzle with coconut caramel sauce and serve with ice cream.
To bake instead of fry, brush lightly with oil and bake on a parchment-lined baking sheet at 400˚F for 20-25 minutes.