8 lumpia wrappers
1 mango, sliced into strips
1 cup macapuno*
sesame seeds (optional)
Heat about 3 inches of oil in a deep pan. Meanwhile, dampen the outer edges of the wrapper with water.
Place 2 slices of mango and about 1/4 cup of macapuno towards the bottom of the wrapper (optional: sprinkle with sesame seeds.
Then roll them egg roll style-bottom towards the middle, then fold in each side, then fold the top triangle down to cover.
Place the wrapped lumpia on bottom half of a second wrapper and repeat.
Set aside. Repeat until all of the wrappers are filled. Fry until crisp and golden brown. I used my Fissler pressure skillet which in addition to being a pressure cooker is the best pan I’ve ever fried in.
Drain on a paper towel lined plate then serve.
Yield: 4 lumpia
*Most often found jarred, it is a type of coconut that is grown in the Philippines. I’ve seen it labeled as “string coconut”. It normally comes in a sort of thick syrup/jelly.
I’ve mostly had savory lumpia but I have had some sweet banana a mango lumpia in the past (I’ve also heard the sweet ones referred to as turon)that was pretty good. While I love mango, I am not a big banana eater so I never made them but I kept the idea in the back of my mind. Recently I came across a jar of macapuno and I knew what I had to make: mango and coconut lumpia. They are so tasty and positively oozing delicious Keitt mango and coconut juices. They were also surprisingly quick to make, we spent only about 15 minutes on them from start to finish. Another great thing about making dessert lumpia is that while you want the filling to be hot, there is nothing in them (like egg or meat) that you wouldn’t want to eat raw so you really can take them out of the oil
I like to wrap my lumpia in two wrappers because they are less likely to fall apart and I think it makes them a little crunchier. The two layers sort of meld together when cooking so it isn’t noticeable.