Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!
I’m so excited to share with you this month’s recipe for the Kulinarya Cooking Club. But first, let me share with you a little bit about this project. Kath, Trish and I wanted to start a blog/club that focused on Filipino cooking. This was our way to promote the cuisine and practice our cooking skills. Every month, we decide on a dish to feature and a date when to post – and that’s it! We get to pick our own recipe so that we get to show you all the different ways a dish can be prepared, especially when you put your own stamp on it!
If you are Filipino (or not!) and want to further your cooking skills then drop us a line and join us on this culinary journey!
- Lumpia wrappers (spring roll)
- Bananas (usually cooking bananas are used, but not imperative)
- Oil for frying
Alternative fillings to add to the bananas
- Brown sugar
- Chocolate and Macadamia
- Dulce de leche
- Slice the bananas into a size, slightly smaller the the spring roll (also known as lumpia) wrappers.
- Using a pastry brush, wet the sides of the spring roll wrapper
- Roll the bananas in a cylinder shape and seal the edge with a little more water
- Deep fry at 180c for around 2 to 3 minutes until golden brown
- Serve immediately.
Note – it’s great with some ice cream or dulce de leche as a “dipping” sauce!