Banana Lumpia With Spiced Syrup And Coconut Ice Cream

• 3/4 cup toasted coconut
• 1/4 cup coconut liqueur
• 4 cups vanilla ice cream, softened
• None None Banana Lumpia with Spiced Syrup
• 1/4 cup brown sugar
• 1/4 cup granulated sugar, plus 2 tbsp
• 1 None vanilla bean, split lengthwise, seeds scraped out
• 2 None star anise
• 2 tsp ground cinnamon
• 3 None small ripe bananas, quartered lengthwise
• 12 (5 inch) spring roll wrappers
• 1 tbsp cornstarch, mixed with 1 tbsp water until smooth
• None None vegetable oil, for deep-frying
• 1/3 cup toasted coconut

1. For coconut ice cream, fold coconut and liqueur through slightly softened ice cream. Cover and freeze for about 3 hours or overnight.
2. For the spiced syrup, combine 1 cup water, brown sugar, 1/4 cup sugar, vanilla bean pod, vanilla bean seeds and star anise in a small saucepan. Stir over medium heat, without boiling, until sugar dissolves. Bring to a boil. Boil, without stirring, for 15 mins, or until syrup thickens. Remove from heat and discard solids.
3. Meanwhile, combine remaining sugar and cinnamon in a small bowl. Set aside.
4. For the lumpia, place 1 piece of banana on each spring roll wrapper and sprinkle with 1/2 tsp cinnamon sugar. Roll up to enclose filling, brushing edges with cornstarch slurry to seal.
5. Heat oil in a wok to 325u0b0F. Working in batches, deep-fry lumpia until golden brown and crispy. Transfer to paper towels to drain. Sprinkle lumpia with remaining cinnamon sugar and toasted coconut and drizzle with syrup. Serve with coconut ice cream.

coconut, coconut liqueur, vanilla ice cream, syrup, brown sugar, granulated sugar, vanilla bean, anise, ground cinnamon, bananas, spring roll wrappers, cornstarch, vegetable oil, coconut

Taken from recipes-plus.com/api/v2.0/recipes/37657 (may not work)