Ingredients

• 8 lumpia wrappers
• 3 medium-sized ripe bananas
• 1/2 cup brown sugar
• 1 large egg
• 3 cups canola oil
• 1 tablespoon powdered sugar to dust (optional)

Preparation

1. Peel and cut each bananas into 3 pieces to fit lumpia wrappers. (There will be one extra piece. Save for later or discard.)
2. Roll banana pieces in sugar to coat.
3. Roll up sugared bananas in lumpia wrappers. Fold over the corners of wrapper and press down firmly to seal.
4. Brush with beaten egg to seal edges of wrappers.
5. Heat oil in a wok or fryer to 350 to 375° F.
6. Place 4 rolls in the hot oil, frying until crisp and golden (approx. 5 to 7 minutes).
7. Remove rolls with a spatula or tongs and place on paper towels to drain. Fry remaining banana rolls.
8. Sprinkle with powdered sugar or caramel sauce if desired. Serve hot.

Helpful hints

• Lumpia wrappers are a thin pastry made from flour or cornstarch, eggs and water. Look for them at any Asian grocery store. If unavailable, substitute egg roll wrappers.
• Plantains can be substituted for the bananas if a potassium-restricted diet is not required.
• Limit to only one portion to keep potassium in control if you are restricting potassium. Each turon contains 1/3 of a medium-sized banana which has 140 mg potassium.