Banana Lumpia (Turon) with Coconut Caramel Sauce

• small bananas↗10
• fresh lumpia wrappers20
• oil for frying1
• coconut milk1 cup
• brown sugar↗0.75 cup
• water↗

Step-by-step instructions

1. 1

   Pour the coconut milk into a medium saucepan over low heat. Warm until light bubbles appear, about 5 minutes. Add the brown sugar and stir until smooth. Thicken the sauce to the desired consistency, keeping it on a gentle simmer and stirring frequently. I kept it on the heat for almost 30 minutes. It will thicken slightly as it cools, but you should also see it thickening in the pan.

2. 2

   Steam the lumpia wrappers for a few minutes until they become soft and easier to separate. I simply held them over the top of the pot with steam for a few minutes.

3. 3

   Peel the bananas and cut them lengthwise in half. Place a banana half on a lumpia wrapper. If they are still too long to fit, trim the ends or cut them in half again. Wet your fingers with water and run them along the edge of the wrapper to ease folding. Fold the top and bottom of the wrapper over the banana, then roll it sideways, sealing the banana inside, using a little more water to glue the wrappers together.

4. 4

   Heat oil in a large skillet or pot over low heat. When the water begins to sizzle on the surface, add the lumpias a few at a time and fry for 3‑5 minutes on each side until they become golden‑brown and crispy. Transfer to paper towels and let cool for 10 minutes. Serve with dipping sauce.