Roll the banana half in raw sugar. (If you are using the super-sweet baby bananas, you can probably skip this step.)
Wrap prepared banana half in a lumpia wrapper. You can do this "burrito-style,' or leave the ends open.
Pour a scant ¼ inch oil into a medium skillet and heat over medium heat until it reaches about 350°F. (A drop of water should sizzle when dropped in the pan.)
Carefully lay wrapped banana halves seam down in the pan. Do not crowd.
Fry on one side until golden, and then flip and repeat on the other side.
Drain on paper towels and serve immediately, alone or with caramel for dipping. (They are also good hours later - they just aren't as crispy.)
BANANAS: Use sweet baby bananas if you can find them, but regular bananas will work just fine. OIL: I sometimes use unrefined coconut oil instead of peanut oil because I like the flavor it imparts to the lumpia; however, if you use it, use extreme caution due to its low smoke point, and definitely do not use unrefined coconut oil for deep frying.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.