6 bananas 9 T. grated coconut
2/3 c. sugar 12 lumpia wrappers
oil for deep frying powdered sugar
Cut bananas into thirds lengthwise, at about 5 inch lengths. Place a
couple of banana strips onto center of lumpia wrapper, sprinkle with a
teaspoon of sugar. Top with 1 1/2 T. coconut. Fold up one corner, turn in
side corners, dampen remaining tip with water. Continue folding.
In a deep pan, heat 3/4 inch of oil to 375F. Deep fry lumpia, a few at
a time, for about 4 minutes, or until golden brown. Drain on paper towels.
Let cool about 5 minutes before sprinkling with powdered sugar and serving.
2 large eggs 2/3 c. cornstarch
1 1/4 c. water 1 1/2 T. oil
Combine all in blender and whirl until smooth. Heat crepe pan or small
skillet, brush lightly with oil. Heat until drops of water sizzle. Spoon
a scant 1/4 cup of batter into pan, tilt to spread evenly in crepe-fashion.
Cook about 1 1/2 minutes until batter is completely set. Turn wrapper out
onto paper towels to cool.
