BANANA LUMPIA                          Servings: 12

6             bananas                  9   T.    grated coconut
2/3 c.        sugar                    12        lumpia wrappers
              oil for deep frying                powdered sugar

    Cut bananas into thirds lengthwise, at about 5 inch lengths.  Place a
couple of banana strips onto center of lumpia wrapper, sprinkle with a
teaspoon of sugar.  Top with 1 1/2 T. coconut.  Fold up one corner, turn in
side corners, dampen remaining tip with water.  Continue folding.

    In a deep pan, heat 3/4 inch of oil to 375F.  Deep fry lumpia, a few at
a time, for about 4 minutes, or until golden brown.  Drain on paper towels.
Let cool about 5 minutes before sprinkling with powdered sugar and serving.

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FILIPINO LUMPIA WRAPPERS               Makes: 12-14

2             large eggs               2/3 c.    cornstarch
1 1/4 c.      water                    1 1/2 T.  oil
    
    Combine all in blender and whirl until smooth.  Heat crepe pan or small
skillet, brush lightly with oil.  Heat until drops of water sizzle.  Spoon
a scant 1/4 cup of batter into pan, tilt to spread evenly in crepe-fashion.
Cook about 1 1/2 minutes until batter is completely set.  Turn wrapper out
onto paper towels to cool.