Lumpiang Puso ng Saging

Need a tasty snack idea? This Lumpiang Puso ng Saging recipe makes the best spring rolls with shredded banana hearts, pork, and oyster sauce. Great as an appetizer or main dish with steamed rice!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

2 banana hearts
0 canola oil
4 shallots, peeled and chopped
2 clove garlic, peeled and minced
0.5 lb ground pork
2 piece Thai chili peppers
2 tbsp oyster sauce
0.5 cup water
12 spring roll wrappers
0 salt and pepper to taste

Instructions

Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core. Trim off stem and discard. Cut banana core into half and slice thinly.
In a bowl of cold salted water, place shredded banana and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water and Drain it well, discarding liquid.
Sauté garlic, onion until they soften and smell nice.
Add pork and cook, breaking apart with back of spoon, until it gets lightly browned.
Drop in banana heart. Season it with salt to taste and generously with pepper. Keep cooking, stirring occasionally, for about 5 minutes or until softened and releases liquid.
Add water and Bring it to a boil. Lower heat, cover, and cook for about 10 to 15 minutes or until tender.
Add oyster sauce and chili peppers. Stir to combine.
Keep cooking until liquid is reduced and vegetable and pork are cooked through.
Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
Remove from heat and Drain it well in a colander. Allow to cool completely.
Place about 1 heaping tablespoon of vegetable mixture in the middle of diamond. Fold bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll into a log. Wet the pointed edge of the wrapper with water to completely seal. Repeat with the remaining mixture.
Get a skillet on medium heat and warm up about 1 inch deep of oil. Add lumpia seam side down and fry, turning once or twice, for about 3 to 5 minutes on each side or until it turns golden and crisp.
Remove from pan and drain on wire rack set over a baking sheet. Serve while hot with a spiced vinegar dip.
The rows of yellow-tipped florets are also edible but require tedious cleaning. If you want to cook them along with the core, remove and discard the matchstick-shaped center pistil as well as the outermost petal or calyx. Finely chop the cleaned florets and saute with the rest of the banana heart.
If you're not going to cook the shredded banana heart straight way, keep in a bowl of cold water to prevent discoloration. Drain it well before using.