Ingredients: 2 pieces banana hearts, finely chopped Salt, to taste Ground black pepper, to taste 2 tablespoons oil ½ kilo ground pork 2 pieces red onions, minced ¼ cup garlic, minced 1½ cups soy sauce 2 tablespoons brown sugar ¾ cup water 2 pieces bay leaf ⅓ cup vinegar Lumpia wrapper Oil, for frying
Prepare banana hearts
Massage salt into the banana heart pieces until the water comes out. Rinse at least 3 times and drain well.
In a pan over medium heat, saute onions and garlic in oil for a few minutes until aromatic. Add ground pork, banana hearts, soy sauce, brown sugar, bay leaf, and water. Cover and boil until banana hearts are tender. Add vinegar and boil without cover until the acidity boils off. Reduce until dry. Cool.
Fill lumpia wrappers
Take about a spoonful of cooled adobo mixture and place onto a lumpia wrapper.
Wrap and seal
Wrap the lumpia tightly and seal with water that has a bit of cornstarch or flour.
In a pot over medium heat, deep fry the lumpia in oil until golden and crispy.