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Banana Pineapple Lumpia |
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from Executive Chef
James McDonald
of Pacific'O restaurants on Maui, Hawaii
(Serves 6) |
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Ingredients: |
| 1 lb. cream cheese |
|
1 oz. dark cane
rum, optional |
| 1 cup pineapple,
diced |
|
16 lumpia wrappers |
| 1 cup banana,
small diced |
|
1 egg, beaten |
| 1/2 cup powdered
sugar |
|
oil to deep fry |
| 1/2 cup macadamia
nuts, crushed |
|
1/4 cup powdered
sugar, to sprinkle |
| Method: |
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- In a bowl, add cream cheese, pineapple,
banana, 1/2 cup powdered sugar, macadamia nuts and rum. Thoroughly mix
by hand.
- Next, lay out lumpia wrappers so that
the corners are pointed top to bottom and left to right.
- Place equal amounts of the mix on each
wrapper, fold the bottoms up over the mix but not completely point to
point.
- Brush upper half with the egg.
- Fold in the sides and roll the lumpia
up.
- Place into freezer for one hour.
- Heat oil to a temperature of 350
degrees.
- Add lumpias, a few at a time, and cook
until golden brown (approx 2 minutes).
- Remove to a paper towel.
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ASSEMBLY: |
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- Cut lumpias in half, dust with remaining
powdered sugar, and place two lumpias on each plate and garnish with two
scoops of ice cream.
- Serve immediately.
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Chef's Note: The Lumpias can be frozen
and held for future use. |
