Grilled Banana Lumpia with Coconut Caramel Sauce

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Filipino-inspired dessert featuring ripe bananas wrapped in spring roll wrappers, grilled until crisp, and drizzled with a rich coconut caramel sauce. This Filipino-inspired recipe, ready in about 30 minutes, layers spring roll wrappers, brown sugar, unsweetened coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 300 cal/serving

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Ingredients

4 ripe saba bananas, peeled and halved lengthwise
8 sheets spring roll wrappers
1/4 cup brown sugar
1/2 cup unsweetened coconut milk
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 tablespoons water
pinch salt

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Instructions

Step 1: Lay out 8 spring roll wrappers on a clean surface. Place 1 banana half on each wrapper, then roll tightly and seal the edges with 2 tablespoons water to form lumpia rolls.
Step 2: Heat 2 tablespoons vegetable oil in a grill pan over medium heat. Grill the lumpia rolls for 3-4 minutes per side until golden brown and crisp, turning carefully.
Step 3: Meanwhile, in a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 1/4 cup brown sugar, 1/2 cup unsweetened coconut milk, and a pinch of salt. Stir continuously for 5-6 minutes until the sauce thickens and coats the back of a spoon.
Step 4: Remove lumpia from the grill and place on a serving plate. Drizzle generously with the warm coconut caramel sauce and serve immediately while warm.