Can I bake these spring rolls instead of frying?
While traditionally fried, you can bake them for a healthier option. Brush them lightly with oil and bake at 400°F/200°C for 15-20 minutes, flipping halfway, until golden and crisp.
DESSERT
Crispy Banana and Jackfruit Spring Rolls (Lumpia Pisang Nangka)
Experience the delightful crunch of these Indonesian spring rolls, filled with the sweet harmony of ripe banana and aromatic jackfruit. Encased in delicate pastry and fried to a perfect golden crisp, they're a beloved tropical treat, ideal as a dessert or a satisfying snack.
HOW TO MAKE IT
Let's cook.
01
Prepare the banana and jackfruit filling: In a small bowl, gently combine the sliced bananas, diced jackfruit, and palm sugar. Mix well to ensure the sugar is evenly distributed.
02
Prepare the sealing paste: In another small bowl, whisk together the all-purpose flour and water until a smooth, thick paste forms. This will be used to seal the spring rolls.
03
Assemble the spring rolls: Lay one spring roll wrapper flat on a clean surface with a corner pointing towards you. Place about 1-2 tablespoons of the banana and jackfruit mixture near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly upwards, brushing the top corner with the flour paste to seal.
04
Repeat the assembly process with the remaining wrappers and filling until all spring rolls are formed.
05
Heat the oil: Pour the vegetable oil into a deep skillet or pot. Heat over medium-high heat until it reaches 350°F/175°C. A small piece of wrapper should sizzle immediately when dropped in.
06
Fry the spring rolls: Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Adjust heat as needed to maintain temperature.
07
Drain and serve: Remove the fried spring rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.
About This Recipe
Experience the delightful crunch of these Indonesian spring rolls, filled with the sweet harmony of ripe banana and aromatic jackfruit. Encased in delicate pastry and fried to a perfect golden crisp, they're a beloved tropical treat, ideal as a dessert or a satisfying snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, ensure your oil is at the correct temperature before frying. If the oil is not hot enough, the spring rolls will absorb too much oil and become greasy. If it's too hot, they will brown too quickly on the outside and remain raw inside. You can also sprinkle a pinch of cinnamon or nutmeg into the filling for an added layer of flavor.
Easy Substitutions
If fresh jackfruit is unavailable, you can use canned jackfruit (drained and rinsed well) or omit it entirely. For a different sweetness, honey or maple syrup can be drizzled over the finished spring rolls instead of palm sugar in the filling. Rice paper wrappers can be used for a gluten-free option, but they will yield a different texture.
Storage & Reheating
Leftover fried spring rolls can be stored in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Reheat them in an oven at 350°F/175°C for 5-7 minutes, or in an air fryer, until crispy again.
Serving Suggestions
Serve these Lumpia Pisang Nangka warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of condensed milk. They also pair wonderfully with a side of coconut cream or a light fruit salad for a refreshing contrast.
Common Mistakes
Overfilling the spring rolls can cause them to burst during frying; use only 1-2 tablespoons of filling per wrapper. Not sealing the wrappers properly will lead to the filling leaking out and making the oil messy. Frying at too low a temperature results in greasy spring rolls, while too high a temperature burns the outside before the inside is cooked. Overcrowding the pan lowers the oil temperature significantly, leading to uneven cooking and sogginess. Not draining the spring rolls properly after frying will leave them oily.
Frequently Asked Questions
What kind of bananas are best for this recipe?
Saba bananas or plantain-like varieties are ideal as they hold their shape well and have a firm texture when cooked. If unavailable, firm ripe regular bananas can be used.
Can I prepare these ahead of time?
You can assemble the spring rolls up to 2 hours in advance and keep them covered in the refrigerator. Fry just before serving for the best texture.
Is fresh jackfruit necessary?
Fresh jackfruit offers the best flavor and texture, but canned jackfruit (packed in syrup or water, not brine) can be used if thoroughly drained and rinsed.
MORE TO KNOW
The key to perfectly crispy spring rolls lies in the wrapping technique and oil temperature. Ensure your wrappers are sealed tightly to prevent the filling from leaking out during frying. A good seal also helps create a uniform crisp exterior. When frying, maintain a consistent oil temperature; a thermometer is highly recommended. Frying in batches prevents the oil temperature from dropping too much, which can lead to soggy spring rolls. The combination of ripe banana and jackfruit offers a unique tropical sweetness and aroma that is characteristic of Indonesian desserts.
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