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Banana Pineapple Lumpia

from Executive Chef James McDonald
of I'o and Pacific'O restaurants on Maui, Hawaii
(Serves 6)

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
  • 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.
  • 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.
Chef's Note:  The Lumpias can be frozen and held for future use.

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