Ingredients
1/2 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
3 firm-ripe bananas, peeled
12 fresh or frozen egg-roll wrappers (8 inches each), cut into 6-inch squares
Safflower or other neutral-flavored oil, for frying
Honey and confectioners' sugar, for serving
Preparation
Combine brown sugar and cinnamon in a shallow dish. Cut each banana in half crosswise, then in half again lengthwise to create four pieces.
Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Roll a piece of banana in cinnamon sugar, then arrange horizontally about 2 inches from bottom corner of wrapper. Fold bottom corner over banana, then fold in sides over banana. Starting at the bottom, roll up wrapper to form a tight cylinder around banana. Brush top corner with water and press to seal. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Repeat with remaining wrappers, banana pieces, and cinnamon sugar.
Add enough oil to a heavy, deep-sided skillet (preferably cast iron) to come 1/2 inch up sides. Heat oil over medium-high until a deep-fry thermometer reads 335 degrees. Working in batches, add lumpia, seam-side down, and fry, turning often, until golden brown, 3 to 4 minutes. Using tongs, transfer to a wire rack set over a rimmed baking sheet to drain. Drizzle generously with honey and dust with confectioners’ sugar; serve immediately.
